老化
保质期
动物科学
水分
食品科学
化学
生物
遗传学
有机化学
作者
Benjamin W.B. Holman,Alaa El-Din A. Bekhit,Yanwei Mao,Yimin D. Zhang,David Hopkins
出处
期刊:Meat Science
[Elsevier]
日期:2022-11-01
卷期号:193: 108928-108928
被引量:2
标识
DOI:10.1016/j.meatsci.2022.108928
摘要
The quality, colour, and shelf-life of wet aged grass and grain-fed beef were compared. Striploins (n = 24) were each divided into 6 portions and were assigned to different ageing periods (0, 3, 5, 8, 11, or 14 weeks). Analysis demonstrated that declines in shear force and particle size occurred within the first 3 weeks of ageing. Extended ageing resulted in increases in beef purge and pH; and decreases in total moisture, drip, and cooking loss. The initial grass-fed beef drip (3.1%) and particle sizes (201.0 μm) were higher than for grain-fed beef (1.8% and 145.2 μm, respectively). Total viable counts were > 7 cfu/g after 5 weeks of ageing. Total volatile basic nitrogen was < 15 mg/100 g, even after 14 weeks of ageing. Product line by ageing period interactions affected vitamin E and colour parameters. In conclusion, wet aged beef maintains 'acceptable' microbial loads for 5-8 weeks, irrespective of product line and without any deterioration in its quality.
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