文章基本信息

标题：Aging of beef rumpsteak on sensory quality, color appereance and texture properties
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作者：Hana Šulcerová ; Vladimír Sýkora ; Sarka Nedomova 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2017
卷号：11
期号：1
页码：380-385
DOI：10.5219/747
语种：English
出版社：Association HACCP Consulting
摘要：The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% ( p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected ( p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant ( p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect ( p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.
其他摘要：The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% (p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected (p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant (p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect (p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.
关键词：beef meat dry-aging; sensory evaluation; CIELAB; consistency; color
其他关键词：beef meat dry-aging;sensory evaluation;CIELAB;consistency;color