Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Mdpi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of longissimus lumborum muscles obtained from the carcasses of Polish Holstein-Friesian bulls (n = 9, average age at slaughter 22 months). The meat was wet-aged at 4 +/- 1 degrees C for 4, 14 and 21 days post-mortem. The analyses were conducted on uncooked samples (colour and pH) and after the sous-vide cooking (60 degrees C, 4 h) (colour, cooking loss, Warner-Bratzler shear force, texture profile analysis and sensory assessment). It was found that ageing decreased redness, yellowness and chroma (p < 0.05) in the cross-section area of sous-vide cooked beef. The values of shear force, hardness, springiness and chewiness decreased during ageing (p < 0.05). The samples were scored similarly in sensory assessment, except for tenderness which was scored higher (p < 0.01) in the products obtained from 14 and 21 d aged beef compared to 4 d aged samples. Overall, the findings highlighted that, also in the production of sous-vide cooked beef, longissimus lumborum muscles should be aged for at least 14 days.
Açıklama
Anahtar Kelimeler
Ageing, Longissimus Lumborum, Meat Quality, Sous-Vide Cooking, Storage
Kaynak
Applied Sciences-Basel
WoS Q Değeri
N/A
Scopus Q Değeri
Q2
Cilt
14
Sayı
12
