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RDF description of Reduction of ageing time of bovine meat by intermittent thermal treatments - http://orbis.uaslp.mx/vivo/individual/scopus1412
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date: 2026-08-28T01:57:39
publisher: vivo
type: Document

International Journal of Food Properties
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type: Information Content Entity
type: Document
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publication venue for: Reduction of ageing time of bovine meat by intermittent thermal treatments
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Article
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Reduction of ageing time of bovine meat by intermittent thermal treatments
related by: authorship 8618
accesstype: All Open Access, Bronze
date time value: article date 1413
abstract: 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.
issue: 1
crisid: 1413
related by: authorship 8615
doi: 10.1081/JFP-200048036
type: Generically Dependent Continuant
most specific type: Article
type: Information Content Entity
estado: published
type: Document
related by: authorship 8616
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page start: 125
volume: 8
abstract: 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.
most specific type: Document
origen: scopus
related by: authorship 8613
has publication venue: International Journal of Food Properties
related by: authorship 8614
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e iscopus: 2-s2.0-14844342061
type: Continuant
page end: 138
freetext keyword: Acetic acid; Aging of materials; Calcium compounds; Enzymes; Heat treatment; Muscle; Bovine meat; Muscle contraction; Semimembranosus (SM) muscles; Semitendinosus (ST) muscles; Meats
related by: authorship 8617