Abstract
The effects of vacuum packaging, chilling rate (slow or fast) and fat cover thickness (⩽4 mm or 7-8 mm) on the textural profile analysis properties of longissimus dorsi muscle were assessed during beef aging. The longissimus dorsi muscle was aged on the carcass or in vacuum packaging. Muscle samples were taken on days 0 (24 h post mortem), 2, 4, 8, 12 and 16 to measure the textural properties. The most tender meat was observed on aging days 4 or 8. The aging time influenced cohesiveness and springiness whereas packaging affected gumminess. Similarly, aging time, chilling rate, packaging and fat thickness influenced chewiness through their synergistic effects chill x fat and time x packaging interactions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
