Document
Generically Dependent Continuant
RDF description of Reduction of ageing time of bovine meat by intermittent thermal treatments - http://orbis.uaslp.mx/vivo/individual/scopus1412
International Journal of Food Properties
Article
Information Content Entity
Reduction of ageing time of bovine meat by intermittent thermal treatments
Semimembranosus and Semitendinosus muscles (one day after slaughter) were used to study intermittent thermal treatments of 4-20 and 4-25°C as an alternative method to reduce ageing time and improve beef tenderness. A number of samples thermostated at 4°C were used as the basis for comparison. The evolution of muscle tenderness with storage time was measured by the compression method using an INSTRON 4442 machine at 20%25 deformation. At the end of the thermal treatment process, weight loss in muscle was determined and a sensory evaluation of meat was carried out. It was found that intermittent thermal treatment reduced the ageing time by 50-70%25 in relation to studies done at 4°C. However, muscle weight loss was elevated, varying from 10 to 15%25 compared to 5%25 observed on the samples treated at 4°C. The results of the sensory evaluation indicated that meat tenderness treated at 4-20 and 4-25°C was comparable to samples treated at 4°C (p < 0.10). Copyright © Taylor & Francis Inc.
Semimembranosus and Semitendinosus muscles (one day after slaughter) were used to study intermittent thermal treatments of 4-20 and 4-25°C as an alternative method to reduce ageing time and improve beef tenderness. A number of samples thermostated at 4°C were used as the basis for comparison. The evolution of muscle tenderness with storage time was measured by the compression method using an INSTRON 4442 machine at 20%25 deformation. At the end of the thermal treatment process, weight loss in muscle was determined and a sensory evaluation of meat was carried out. It was found that intermittent thermal treatment reduced the ageing time by 50-70%25 in relation to studies done at 4°C. However, muscle weight loss was elevated, varying from 10 to 15%25 compared to 5%25 observed on the samples treated at 4°C. The results of the sensory evaluation indicated that meat tenderness treated at 4-20 and 4-25°C was comparable to samples treated at 4°C (p < 0.10). Copyright © Taylor %26 Francis Inc.
Acetic acid; Aging of materials; Calcium compounds; Enzymes; Heat treatment; Muscle; Bovine meat; Muscle contraction; Semimembranosus (SM) muscles; Semitendinosus (ST) muscles; Meats