Meat Tenderness Research Articles

Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish

Customers are increasingly opting for ready-to-eat and easy-to-prepare food products, such as cooked crayfish. It is highly valued for its unique taste, tender meat, and nutritional properties. Therefore, we conducted an investigation into its quality parameters over an 8-week period at −20 °C. Parameters such as water distribution, oxidation reactions, color, microstructure, texture properties, and physicochemical parameters were examined. The physicochemical results indicated that as the storage time increased, the levels of pH and TVB-N (total volatile basic nitrogen) showed a significant increase, while the water holding capacity decreased significantly (P < 0.05). After two months of frozen storage, the carbonyl content and TBARS (thiobarbituric acid reactive substances) increased to 4.15 ± 0.16 nmol/mg protein and 1.6 ± 0.00 mg/kg, respectively. Additionally, the total sulfhydryl content decreased to 4.91 ± 0.10 mol/105 g protein, which had an impact on the quality of the crayfish. Electron microscopy revealed that with increasing storage time, the fiber structure gradually deteriorated due to water crystallization, leading to severe damage and breakage of muscle fibers. Interestingly, these changes related to storage affected color and texture parameters, thereby influencing the overall quality of the crayfish.

Secondary Lipid Oxidation Products as Modulators of Calpain-2 Functionality In Vitro.

The objective was to understand the impacts of secondary lipid oxidation products on calpain-2 activity and autolysis and, subsequently, to determine the quantity and localization of modification sites. 2-Hexenal and 4-hydroxynonenal incubation significantly decreased calpain-2 activity and slowed the progression of autolysis, while malondialdehyde had minimal impact on calpain-2 activity and autolysis. Specific modification sites were determined with LC-MS/MS, including distinct malondialdehyde modification sites on the calpain-2 catalytic and regulatory subunits. 2-Hexenal modification sites were observed on the calpain-2 catalytic subunit. Intact protein mass analysis with MALDI-MS revealed that a significant number of modifications on the calpain-2 catalytic and regulatory subunits are likely to exist. These observations confirm that specific lipid oxidation products modify calpain-2 and may affect the calpain-2 functionality. The results of these novel experiments have implications for healthy tissue metabolism, skeletal muscle growth, and post-mortem meat tenderness development.

Rapid Non-Destructive Detection Technology in the Field of Meat Tenderness: A Review.

Traditionally, tenderness has been assessed through shear force testing, which is inherently destructive, the accuracy is easily affected, and it results in considerable sample wastage. Although this technology has some drawbacks, it is still the most effective detection method currently available. In light of these drawbacks, non-destructive testing techniques have emerged as a preferred alternative, promising greater accuracy, efficiency, and convenience without compromising the integrity of the samples. This paper delves into applying five advanced non-destructive testing technologies in the realm of meat tenderness assessment. These include near-infrared spectroscopy, hyperspectral imaging, Raman spectroscopy, airflow optical fusion detection, and nuclear magnetic resonance detection. Each technology is scrutinized for its respective strengths and limitations, providing a comprehensive overview of their current utility and potential for future development. Moreover, the integration of these techniques with the latest advancements in artificial intelligence (AI) technology is explored. The fusion of AI with non-destructive testing offers a promising avenue for the development of more sophisticated, rapid, and intelligent systems for meat tenderness evaluation. This integration is anticipated to significantly enhance the efficiency and accuracy of the quality assessment in the meat industry, ensuring a higher standard of safety and nutritional value for consumers. The paper concludes with a set of technical recommendations to guide the future direction of non-destructive, AI-enhanced meat tenderness detection.

Mitochondrial and endoplasmic reticulum stress pathways regulate tenderness of post-mortem chicken muscle

Apoptosis is closely associated with meat tenderization and calcium chloride (CaCl2) and tea polyphenols (TP) have been shown to have a positive effect on meat tenderness. To examine the mechanism by which apoptosis regulates meat tenderness, chicken breasts were treated with 50 mM CaCl2 and 5 mg/mL TP during 5 days of post-mortem ageing where corresponding tender indexes were measured. The results demonstrated that the shear force was highly reduced by 30.74% and 53.64% in chicken breasts treated with CaCl2 and TP, respectively, which promoted postmortem degradation of troponin-T and desmin as well as destruction of myofibrils. Western blot analysis demonstrated that CaCl2 and TP treatments resulted in the activation of calpain-1, caspase-12, -9 and -3, cleavage of PARP, increased the Bax/Bcl-2 ratio, and reduced Bcl-xL levels. In addition, BiP, p-IRE1, and XBP1 factors associated with the endoplasmic reticulum (ER) pathway, were activated during apoptosis. This suggests that the mitochondrial and ER pathways were involved in the induction of apoptosis by CaCl2 and TP during post-mortem ageing. Moreover, ultrastructural damage occurring in mitochondria and nuclei was observed in the morphological features of apoptosis. Consequently, these results suggest that CaCl2 and TP promote meat rejuvenation during ageing process by activating apoptosis via mitochondrial and ER pathways.

The effect of different rearing systems of KUB chicken fed diets containing papaya seed meal (Carica papaya L.) and sprouted rice (Oryza sativa) on the physical and sensory meat quality

The study aimed to determine the effect of different rearing systems and giving of papaya seed meal and sprouted rice on the physical and sensory meat quality of KUB chicken. The study used a completely randomized design with a 2 x 2 factorial pattern with 5 replications (5 birds per replication). The first factor was the rearing system (without and free-range), and the second is functional feed (without or with 0.5% papaya seed meal and sprouted rice). Variables measured were physical meat (cooking loss and tenderness) and sensory (color, texture, aroma, and taste) quality. The results showed that the color, aroma, and taste of KUB chicken meat were significantly (p<0.05) influenced by the interaction of the rearing system and feeding papaya seed meat and sprouted rice (especially, A2B2 group). The cooking loss, tenderness, and texture of KUB chicken meat were not influenced (p>0.05) by the interaction of the rearing system and feeding papaya seed meal and sprouted rice. Cooking loss was significantly (p<0.05) influenced by feeding. In conclusion, the rearing system for KUB chickens under a free-range system and fed 0.5% papaya seed meal and sprouted rice did not harm the quality of physical characteristics and response to consumer acceptance.

Stability Assessment of Papaya and Ginger Blend Meat Tenderizer

The present study was conducted to determine the shelf life of a meat tenderizer formulated from papaya-ginger (1:1) under room temperature (25oC) for six (6) months. The physiochemical properties: colour, pH, and titratable acidity of the tenderizer were assessed on a monthly basis based on the AOAC 988.13 method, AOAC, 2000 method 981.12, and AOAC, 2000 method 942.15, respectively. Furthermore, the microbial quality of the tenderizer was determined based on the ISO 7218:2007 (E) protocol. Based on the collected data, the studied parameters were determined to be: pH ranged from 3.81 to 6.02; titratable acidity (0.0375% to 0.2325%); colour ranged from 0.3005 to 0.339 for yellow and 0.297 to 0.341 for red. The total microbial count ranged between 1.8×102 CFU/ml and 42×103 CFU/ml. The ginger-papaya blend meat tenderizer during the storage period was observed to have significant variation in total bacteria count and physico-chemical properties (titratable acidity and content of reducing sugars). Other studied parameters, such as coliform bacteria, were not significantly different during the storage period. It was determined that the developed meat tenderizer can last up to six months from the day of manufacturing.

Assessing the impact of ultrasound on the rate and extent of early post-mortem glycolysis in bovine Longissimus thoracis et lumborum

The rate of pH decline, early post-mortem, has been identified as a key factor that impacts the tenderness of meat, and manipulating this rate of pH decline is highly relevant to ensure consistent high quality meat. Ultrasound is a potential intervention in early post – mortem muscle that may have an impact on the rate of glycolysis through its ability to alter enzyme activity. Following a variety of different ultrasound treatments frequencies (25 and 45 kHz) and durations (15, 30 and 45 min), it was found, when analysed in muscle, that ultrasound treatment duration, specifically the 30 min treatment, and interaction between treatment duration and frequency, had a significant impact on the rate of pH decline, post – treatment. Frequency did not have a significant effect on the rate of pH decline, post – treatment, in muscle. Ultrasound did not have a significant permanent effect on the activity of glycolytic enzymes present in bovine Longissimus lumborum et thoracis muscle, where no significant differences were observed on the rate of pH decline and rate of change of reducing sugars, glycogen and lactic acid, when analysed in an in vitro glycolytic buffer. It seems that the impact observed in intact muscle is not as a consequence of a permanent change in enzymatic activity, instead indicating an impact on conditions in the muscle which enhanced enzyme activity.

Dietary inclusion of defatted silkworm (Bombyx mori L.) pupa meal in broiler chickens: phase feeding effects on nutritional and sensory meat quality

The present experiment was conducted to test the effect of a 4% defatted silkworm (Bombyx mori) pupae meal (SWM) incorporation into chickens’ diets at different growth phases on meat quality characteristics and sensory traits. Ninety ROSS 308 day-old male broiler chickens were randomly assigned to three dietary groups, with five replicated pens/diet: the first group received a control (C) diet throughout the growing period of 42 days, the second group received a diet with 4% SWM (SWM1) during the starter phase (1–10 days) and the C diet up to slaughter, whereas the third group was fed the C diet during the starter phase and 4% SWM during the grower and finisher phases (SWM2). Diets were isonitrogenous and isoenergy, and birds had free access to feed and water throughout the experimental trial. At 42 days of age, 15 chickens/treatment were slaughtered at a commercial abattoir. Fatty acid (FA) and amino acid (AA) profiles and contents, as well as oxidative status, were determined in both breast and leg meat cuts. Also, a descriptive sensory analysis was performed on breast meat by trained panelists. Results highlighted that the SWM2 treatment increased the n-3 proportion and content in both breast or leg meat, thereby improving the omega-6/omega-3 (n-6/n-3) ratio in both cuts (P<0.001). However, the dietary treatment had no significant effect on the oxidative status of either breast or leg meat (P>0.05). The SWM had a limited impact on overall sensory traits of breast meat, but it did contribute to improved meat tenderness in SWM-fed chickens (P<0.01). Furthermore, SWM1 meat exhibited higher juiciness (P<0.05) and off flavor intensity (P<0.05) compared to the control meat. Overall, the present experiment indicated that defatted SWM holds promise as an alternative ingredient in chicken rations, ensuring satisfactory meat quality. Furthermore, administering SWM during the grower-finisher phase demonstrated beneficial effects on meat healthiness, ultimately enhancing n-3 fatty acids content and reducing the n-6/n-3 ratio.

Effects of Zilpaterol Hydrochloride with a Combination of Vitamin D3 on Feedlot Lambs: Growth Performance, Dietary Energetics, Carcass Traits, and Meat Quality.

This study evaluated the impact of supplementing ZH in combination with D3 on the growth performance, energy efficiency, carcass traits, and meat quality of feedlot lambs. Thirty-two Dorper × Katahdin cross lambs (37.3 ± 5.72 kg) were utilized in a 29 d experiment in a completely randomized block design with a 2 × 2 factorial structure consisting of two levels of ZH for 26 d (0 and 0.20 mg/kg PV-1) and two levels of D3 for 7 d (0 and 1.5 × 106 IU/d-1). ZH improved (p ≤ 0.05) the average daily gain (ADG) and feed efficiency by 9.9% and 17.8%, respectively, as well as hot carcass weight (HCW) and dressing carcass by 4.3% and 2.6%, respectively. (p ≤ 0.03). However, ZH increased (p < 0.01) muscle pH and Warner-Bratzler shear force (WBSF) (2.5 and 23.0%, respectively). D3 supplementation negatively affected (p ≤ 0.02) dry matter intake (DMI) (last 7 d) and ADG by 15.7% and 18.1%. On the other hand, D3 improved the pH of the longissimus thoracis muscle by 1.7% (p = 0.03) without affecting WBSF. When D3 was supplemented in combination with ZH, it was observed that meat quality was improved by reducing muscle pH compared to lambs treated only with ZH. However, D3 did not improve the meat tenderness negatively affected by ZH supplementation.

Transcriptome analysis of adipose tissue in grazing cattle: Identifying key regulators of fat metabolism.

The taste and tenderness of meat are the main determinants of carcass quality in many countries. This study aimed to discuss the mechanisms of intramuscular fat deposition in grazing and house-breeding cattle. We performed transcriptome analysis to characterize messenger RNA and microRNA (miRNA) expression profiles. A total of 456 and 66 differentially expressed genes (DEGs) and differentially expressed (DE) miRNAs were identified in the adipose tissue of grazing and house-breeding cattle. Kyoto Encyclopedia of Genes and Genomes pathway analysis identified the association of DEGs with fatty acid metabolism, fatty acid degradation, peroxisome proliferator-activated receptors signaling pathway, adenosine monophosphate-activated protein kinase signaling pathway, adipocytokine signaling pathway, and the association of DE miRNAs with mitogen-activated protein kinase signaling pathway. Apolipoprotein L domain containing 1, pyruvate dehydrogenase kinase 4, and sphingosine-1-phosphate lyase 1 genes may be the key regulators of fat metabolism in grazing cattle. Finally, we found that miR-211 and miR-331-5p were negatively correlated with the elongation of very long-chain fatty acids protein 6 (ELOVL6), and miR-331-5p might be the new regulator involved in fat metabolism. The results indicated that ELOVL6 participated in various functions and pathways related to fat metabolism. Meanwhile, miR-331-5p, as a new regulator, might play an essential role in this process. Our findings laid a more in-depth and systematic research foundation for the formation mechanism and characteristics of adipose tissue in grazing cattle.

Liver transcriptome and physiological analyses preliminarily revealed the adaptation mechanisms of Amur grayling (Thymallus arcticus grubei, Dybowski, 1869) fry for dietary lipid nutrition.

The Amur grayling (Thymallus arcticus grubei Dybowski, 1869), a species of potentially economic and research value, is renowned for its tender meat, exquisite flavor, and high nutritional contents. This study was conducted to investigate the physiological adaptation mechanisms to dietary lipids in Amur grayling fry (with average initial weight 4.64±0.03 g). This study involved a 56-day feeding trial with diets containing varying lipid levels (9.07%, 12.17%, 15.26%, 18.09%, 21.16%, and 24.07%, designated as GL1 through GL6, respectively) to explore the impact of dietary lipids on growth performance, intestinal digestion, liver antioxidative function, and transcriptomic profiles. Results showed that The group receiving 18% dietary lipid exhibited a markedly higher weight gain rate (WGR) and specific growth rate compared to other groups, alongside a reduced feed conversion ratio (FCR), except in comparison to the 15% lipid group. Activities of lipase in pancreatic secretion and amylase in stomach mucosa peaked in the 18% lipid treatment group, indicating enhanced digestive efficiency. The liver of fish in this group also showed increased activities of antioxidative enzymes and higher levels of glutathione and total antioxidative capacity, along with reduced malondialdehyde content compared to the 9% and 24% lipid treatments. Additionally, serum high-density lipoprotein cholesterol levels were highest in the 18% group. Transcriptomic analysis revealed four significant metabolic pathways affected: Cholesterol metabolism, Fat digestion and absorption, PPAR signaling, and Fatty acid degradation, involving key genes such as Lipase, Lipoprotein lipase, Fatty acid-binding protein, and Carnitine palmitoyltransferase I. These findings suggest that the liver of Amur grayling employs adaptive mechanisms to manage excessive dietary lipids. Quadratic regression analysis determined the optimal dietary lipid levels to be 16.62% and 16.52%, based on WGR and FCR, respectively. The optimal dietary lipid level for juvenile Amur grayling appears to be around 18%, as evidenced by improved growth performance, digestive function, balanced serum lipid profile, and enhanced liver antioxidative capacity. Exceeding this lipid threshold triggers both adaptive and potentially detrimental liver responses.

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p&amp;lt;0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p&amp;lt;0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p&amp;lt;0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p&amp;lt;0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.

Effect of genotype on performance, vitamin and carotenoid deposition, oxidative stability, fatty acid profile and sensory characteristics in cockerels housed on litter and in mobile boxes on pasture

The study evaluated the effect of housing system and genotype on performance and breast meat quality in 540 cockerels. Three genotypes of cockerels differing in growth intensity (slow-growing ISA Dual, medium-growing Hubbard JA757 and fast-growing Ross 308) and two housing systems (litter and mobile box on pasture) were compared. The significantly lowest feed conversion (p < .001) was recorded for Ross 308 cockerels housed on litter, while ISA Dual cockerels from mobile boxes had a 74% higher conversion ratio. The highest concentrations of lutein (p = .043) and α-tocopherol (p = .024) in breast meat were found in the cockerels from mobile boxes of genotypes ISA Dual and Ross 308, respectively. Meat stored for five days showed the highest oxidative stability of fat (p = .001) in slow- and medium-growing cockerels housed on pasture. The ISA Dual genotype housed both on litter and on pasture and the Hubbard JA757 genotype from mobile boxes had the highest proportion of polyunsaturated fatty acids in the meat (p < .001). The lowest n6/n3 fatty acid ratio (p = .045) and thrombogenic index (p < .001) and the highest hypocholesterolaemic/hypercholesterolaemic index (p < .001) were recorded in slow-growing chickens with access to pasture. The meat of cockerels fattened on litter was considered more fragrant (p = .013), more tender (p < .001), juicier (p < .001) and overall more acceptable (p = .001). It can be concluded that the ISA Dual genotype showed the highest willingness to graze compared to Hubbard JA757 and Ross 308 cockerels and made the best use of the benefits of pasture fattening, which was reflected in the high quality of the meat. The meat of conventionally housed cockerels was sensorially evaluated as better. Highlights The ISA Dual genotype showed the highest willingness to graze, which was reflected in the higher content of health-promoting substances in meat. The more frequent use of slow-growing cockerels for the purpose of fattening will be hindered by lower performance of the cockerels and low level of meat tenderness.

Effect of dietary methionine to crude protein ratio on performance of Ross 308 broiler chickens aged 22 to 42 days

An experiment was conducted to determine the effect of dietary methionine to crude protein (CP) ratio on the performance of male Ross 308 broiler chickens aged 22 to 42 days. The diets were isocaloric and isonitrogenous but with different methionine-to-CP ratios. The diets, based on methionine to crude protein ratios, were M0.020 (0.020), M0.025 (0.025) M0.030 (0.030), M0.040 (0.040), or M0.045 (0.045). A complete randomized design was used. A quadratic type of equation was used to determine dietary methionine to CP ratios for optimal performance of the chickens. Dietary methionine to CP ratio had no effect (P > 0.05) on feed intake, live weight gain, live weight, feed efficiency, metabolizable energy intake, nitrogen retention, abdominal fat pad weight, breast meat nitrogen and methionine contents, and meat flavour and shear force values of the chickens, but it affected (P < 0.05) CP digestibility, carcass and breast weights, and breast meat tenderness and juiciness. Methionine to CP ratios of 0.039, 0.038, 0.050, and 0.050 were calculated to result in optimal CP digestibility, carcass weight, breast meat tenderness, and juiciness, respectively. These results may imply that dietary methionine to CP ratio requirements for broiler chickens will depend on the production parameter of interest.

The role of enzymes in the formation of meat and meat products

The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producers. One of the key quality criteria is the tenderness and juiciness of meat, which directly affects its taste and texture characteristics. In order to satisfy the expectations of the modern consumers and to ensure the stable quality of the meat product, meat processing enterprises actively introduce the innovative technologies. In recent decades, proteolytic enzymes have been increasingly used to improve the quality characteristics of the meat products, which is a more progressive method in comparison with to mechanical methods of processing due to less impact on other consumer properties. This article overviews the role and importance of enzymes in the meat industry. We will consider various aspects of the application of these enzymes for the meat products, their effect on the level of tenderness, juiciness and other characteristics of meat, as well as prospects for the further development of their using

Effect of ultrasound-assisted treatment on meat tenderization for elderly individuals.

This study evaluated the effect of ultrasound using papain and sodium bicarbonate (SC) on meat tenderness to achieve the desired texture for elderly individuals. Meats were immersed in distilled water (DW) or papain (PI), ultrasonically treated with papain (UPI), or ultrasonically treated with papain and SC (UPIS). Response surface methodology was used to optimize the processing conditions with the lowest hardness, and the optimal conditions were determined as follows: 400 U/mL papain, ultrasonic for 30min, and 4% SC. Hardness, color, and myofibrillar fragmentation index (MFI) were investigated. The hardness followed the order of DW (22.50 N), PI (18.62 N), UPI (12.08 N), and UPIS (7.16 N), and UPIS showed the highest MFI. Papain and SC affected the color of the meat. Overall, ultrasound-assisted treatment using papain and SC resulted in hardness levels of less than 7.8 N, which can be easily compressed by low tongue pressure.

Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat

This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200–6000 m (22–60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.

Justification Of The Technology Of Cavitation Massage Meat Delicates From Pork

The article discusses the methodology and results of experimental studies to determine the optimal modes of cavitation massaging of pork meat delicacies. It has been established that the use of this technology will significantly improve the technological and consumer properties of the finished product: looseness of meat fibers, improved juiciness and tenderness of meat, greater moisture-binding and water-holding capacity and, as a result, a greater yield of finished products (84% versus 75% provided by the standards). According to the results of the study, the optimal parameters of cavitation massaging were: ultrasound frequency 22 kHz, power 150 W. In the process of processing experimental data, a functional dependence of the cavitation massaging duration on the thickness of a piece of meat and the ultrasound power was obtained, which showed that the duration of the operation with the above parameters will be 4-5 minutes when using one-sided ultrasonic meat massagers or 2–2.5 minutes when using bilateral ultrasonic meat masseurs for a separate piece of pork with a thickness of 50-70 mm (carbonade, neck, loin). It was found that the thickness of the meat and the power of ultrasound have the strongest influence on the duration of the massaging operation.

Measurement of rheological properties in raw and cooked meat aged with a controlled dry-aging system

Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.

Study of Sustainable Gastronomy Tourism in Siantar City

This research aims to identify the sustainability of gastronomic tourism in Siantar City. The "Study of Sustainable Gastronomy Tourism in Siantar City" research uses a qualitative method. A gastronomic study of Siantar's culinary specialities, including roast pork, arsik carp, Siantar noodles, Siantar coffee, and traditional snacks, shows the richness of the city's culinary culture. The following conclusions can be drawn from this gastronomic study: (1) Cultural Heritage: The typical culinary delights of Siantar City are an inseparable part of the Batak cultural heritage. Each dish has a solid historical and traditional value, representing the identity of the people of Siantar City. (2) Uniqueness of Taste and Texture: Each dish has a unique taste and texture. Roast pork presents a combination of tender meat with crispy skin; arsik carp offers a unique blend of spicy, sour and distinctive flavours; bakmi Siantar has chewy noodles and savoury gravy; Siantar coffee has a distinctive aroma and rich taste, while jajanan pasar offers a wide variety of flavours. (3) Local and Tourist Influences: The typical culinary delights of Siantar City are favoured by residents and attract tourists. These foods are the main attraction for those who want to experience the delicacy and uniqueness of local cuisine. (4) Economic Impact and Tourism: Siantar City's unique cuisine has a significant economic impact. Culinary businesses, restaurants and coffee shops that serve these dishes provide employment and economic contribution to society. In addition, culinary specialities are also an attraction for tourists, which contributes to the development of the tourism sector in Siantar City. (5) Cultural Preservation: It is essential to pay attention to the preservation of Siantar City's unique culinary culture. Preservation efforts through documentation, training, promotion and quality improvement can maintain the sustainability and authenticity of these dishes so that future generations can enjoy them. This conclusion shows the importance of typical cuisine in enriching the cultural richness of Siantar City. These dishes not only meet the culinary needs of the local people but also have significant economic and tourism potential. Through preserving and developing unique culinary delights, Siantar City can continue to promote its distinctive and traditional culinary delicacies to the world.