The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads.
Accelerated ageing
Colour stability
Eating quality
Holding temperature
Time
Untrained consumer panel
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Apr 2019
Apr 2019
Historique:
received:
07
08
2018
revised:
15
10
2018
accepted:
27
11
2018
pubmed:
19
12
2018
medline:
14
2
2019
entrez:
19
12
2018
Statut:
ppublish
Résumé
The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0-2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing. Controls (n = 32) were held at ~ 1 °C for 14 d. The application of TTCs did not affect beef quality, however longer storage at higher temperatures resulted in higher microbial loadings. Therefore, it can be concluded that shorter, cooler TTCs could be implemented to decrease ageing time requirements and maintain beef safety.
Identifiants
pubmed: 30562640
pii: S0309-1740(18)30782-4
doi: 10.1016/j.meatsci.2018.11.023
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
23-32Informations de copyright
Crown Copyright © 2018. Published by Elsevier Ltd. All rights reserved.