文章基本信息

标题：Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period
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作者：Giorgio Smaldone ; Raffaele Marrone ; Lucia Vollano 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2019
卷号：8
期号：3
页码：131-136
DOI：10.4081/ijfs.2019.8100
出版社：PAGEPress Publications
摘要：The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef For the trial n 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process The analytical determinations performed were: pH and aw values, texture profile analysis, WarnerBratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
关键词：ageing process;texture;meat maturation;tenderness