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Influence of ageing time on the quality of yearling calf meat under vacuum
The objective of this study is to determine the effect of the ageing time on the quality characteristics of yearling calf meat under vacuum. Ninety-six Rubia Gallega yearling calves were used. Samples of the Longissimus thoracis at 1 day post slaughter as a control, and vacuum-packaged for 7, 14 and...
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Published in: | European food research & technology 2005-05, Vol.220 (5-6), p.489-493 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | The objective of this study is to determine the effect of the ageing time on the quality characteristics of yearling calf meat under vacuum. Ninety-six Rubia Gallega yearling calves were used. Samples of the Longissimus thoracis at 1 day post slaughter as a control, and vacuum-packaged for 7, 14 and 21 days were analysed. Colour (lightness, L*, redness, a*, yellowness, b*, hue, H^sup o^, chroma, C*, and pigment concentration), water-holding capacity (expressible juice and cooking losses), pH and toughness were measured. The statistical analysis showed an increase in a*, b*, H^sup o^ and C* and a decrease in expressible juice, cooking losses and toughness as the ageing time increased. Discriminant analysis divided the samples into two groups; i.e., 1-day post-slaughter samples and vacuum-packaged samples. Considering vacuum-packaged samples only, canonical discriminant analysis separated the long-ageing samples (21 days) from the short-ageing samples (7 days).[PUBLICATION ABSTRACT] |
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ISSN: | 1438-2377 1438-2385 |
DOI: | 10.1007/s00217-004-1071-6 |