Abstract
The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% (p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected (p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant (p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect (p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.
Highlights
Consumers commonly use product appearance and color to select or refuse food processed products; muscle food products must create and keep the desired color attributes
The aim of the work was to optimize the time of aging of beef – rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations
Color is the most important attribute that consumers use as purchase criterion (Mancini and Hunt 2005; Tapp et al, 2011; AMSA, 2012; Aroeira et al, 2017)
Summary
Consumers commonly use product appearance and color to select or refuse food processed products; muscle food products must create and keep the desired color attributes. Color is the most important attribute that consumers use as purchase criterion (Mancini and Hunt 2005; Tapp et al, 2011; AMSA, 2012; Aroeira et al, 2017). The color of muscle food is mainly influenced by myoglobin, the primary red pigment in meat. Aging conditions influence the cellular mechanisms governing myoglobin redox chemistry and can affect color stability when aged beef is subsequently displayed in retail (Suman et al, 2014; Aroeira et al, 2017). Color evaluation is an essential part of meat research, product development, and troubleshooting of processing problems. When done properly, both visual and instrumental appraisals of color are powerful and useful research tools for meat scientists (AMSA, 2012)
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