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
Main Authors: Oliete, B, Moreno, T, Carballo, J.A, Varela, A, Monserrat, L, Sanchez, L
Format: Article
Language:English
Subjects:
Aging
Animal productions
beef
beef quality
Biological and medical sciences
color
Cooking
cooking losses
cooking quality
Discriminant analysis
Food industries
food packaging
Fundamental and applied biological sciences. Psychology
Meat
meat aging
Meat and meat product industries
meat juices
meat tenderness
sensory properties
Statistical analysis
storage time
Studies
Terrestrial animal productions
vacuum packaging
veal
Vertebrates
water holding capacity
yearlings
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cited_by cdi_FETCH-LOGICAL-c326t-7d6b5916c651d94ff961829060dcf745be0d35bfa335af7face59192cccc8ad03
cites cdi_FETCH-LOGICAL-c326t-7d6b5916c651d94ff961829060dcf745be0d35bfa335af7face59192cccc8ad03
container_end_page 493
container_issue 5-6
container_start_page 489
container_title European food research & technology
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creator Oliete, B
Moreno, T
Carballo, J.A
Varela, A
Monserrat, L
Sanchez, L
description 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]
doi_str_mv 10.1007/s00217-004-1071-6
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source ABI/INFORM Global; Springer Nature
subjects Aging
Animal productions
beef
beef quality
Biological and medical sciences
color
Cooking
cooking losses
cooking quality
Discriminant analysis
Food industries
food packaging
Fundamental and applied biological sciences. Psychology
Meat
meat aging
Meat and meat product industries
meat juices
meat tenderness
sensory properties
Statistical analysis
storage time
Studies
Terrestrial animal productions
vacuum packaging
veal
Vertebrates
water holding capacity
yearlings
title Influence of ageing time on the quality of yearling calf meat under vacuum
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