EFFECT OF AGEING TIME IN VACUUM PACKAGE ON VEAL LONGISSIMUS DORSI AND BICEPS FEMORIS PHYSICAL AND SENSORY TRAITS

Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; bp) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L *, a * and b * in both muscles. Shear force (SF) decreas...

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Bibliographic Details
Published in:	Italian journal of food science Vol. 27; no. 3; pp. 290 - 297
Main Authors:	Baldi, G, Ratti, S, Bernardi, C.E.M, Dell'Orto, V, Corino, C, Compiani, R, Rossi, C.A. Sgoifo
Format:	Journal Article
Language:	English
Published:	Pinerolo Chiriotti Editori S.r.l 01-01-2015 Codon Publications Chiriotti Editori
Subjects:	Beef Packaging Properties
Online Access:	Get full text
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Summary:	Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; bp) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L , a and b * in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without altering other sensory traits. - Keywords: meat quality, postmortem ageing, sensory panel, tenderness, veal calves -
ISSN:	1120-1770 2239-5687 1120-1770
DOI:	10.14674/1120-1770/ijfs.v271