SHELF LIFE OF MEAT FROM PODOLIAN YOUNG BULLS IN RELATION TO THE AGING METHOD

Abstract

ABSTRACT In order to achieve an adequate level of tenderness while reducing chilling and technological losses, the effect of two aging methods (on the carcass or under vacuum packaging) on the shelf life (5‐day retail display) of meat from eight Podolian young bulls (16–18 months old) was assessed. Most of the recorded variables were not affected by the interaction aging method × time of display (P > 0.05). These results indicate that the shelf life of meat from Podolian cattle was not influenced by the aging method. In both aging methods, redness a* increased after 1 day of display and subsequently decreased (P < 0.001). Lipid oxidation and total aerobic mesophilic count increased significantly during retail display (P < 0.001). We concluded that vacuum packaging may be conveniently used for the maturation of primal cuts from Podolian carcasses to save energy and space, and prevent chilling and technological losses.PRACTICAL APPLICATIONSThe aging under vacuum of individual bovine primal cuts can save energy and space as well as prevent chilling and technological losses generally occurring when meat is aged on carcass. This method had no negative effects on meat shelf life. Thus, it may be conveniently used to apply sufficiently extended maturation periods to the meat, which are needed to increase tenderness to a level, which is not prejudicial to product acceptability.