Changes of physical parameters of meat during wet ageing

Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Krasnobajs, R., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Skudra, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Sazonova, S., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

Changes of physical parameters of meat during wet ageing

2019

Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Krasnobajs, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Skudra, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sazonova, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology

Fresh meat quality can be improved by maturation. Maturation is ageing of fresh meat under controlled temperature conditions during a certain period of time thereby improving its sensorial and textural parameters. Ageing is a natural process and there are two maturation methods: wet and dry. Dry ageing produces a more flavourful product but wet ageing is characterized by a higher outcome of the products and a lower risk of microbial spoilage during maturation. The aim of this research was to investigate the changes of quality parameters of pork, beef and lamb meat during wet ageing. In the current research, the longest lumbar muscle (Musculus longissimus lumborum) of pork, beef and lamb was used. Meat was aged at the following conditions: vacuum packed in polyethylene/ polyamide pouches and stored for 35 days at 2±1 °C. During wet ageing (on the 0,7th, 14th, 21th, 28th, and 35th day) the following quality parameters were analysed: moisture content (LVS ISO 1442:1997), water activity (Novasina LabSwift-aw, Sweden), pH value (LVS ISO 2917:2004) and tenderness using TA.HD.Plus Texture Analyser (Stable Microsystems, UK). The obtained results indicated a pH value decrease in all meat samples during ageing (p is less than 0.05). Observed results showed a very strong positive correlation between moisture content and water activity. The changes of water activity were not significant (p is greater than 0.05), it increased in pork and lamb meat, but decreased in beef meat. The apposite results were obtained regarding the hardness of meat samples, namely, pork hardness decreased during ageing, but increased for beef and lamb meat samples. Based on the results, wet ageing process is more suitable for pork meat.

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Mots clés AGROVOC

actividad del agua analytical methods beef carne carne de cerdo carne de cordero carne de res chemicophysical properties cold storage contenido de humedad data analysis emballage sous-vide laboratory experimentation lamb meat latvia letonia lettonie maduramiento materiales de empaque meat meat texture mllt moisture content packaging materials ph polimeros polymere polymers pork ripening statistical methods stockage au froid technique analytique teneur en eau textura de la carne texture de la viande vacuum packaging viande viande bovine viande d'agneau viande porcine water activity

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 61−65

D'autres materias

Tecnicas analiticas; Activite de l'eau; Experimentacion en laboratorio; Propiedades fisicoquimicas; Experimentation en laboratoire; Analyse de donnees; Murissage; Materiau de conditionnement; Metodos estadisticos; Methode statistique; Analisis de datos; Propriete physicochimique; Almacenamiento en frio; Embalaje en vacio

Langue

anglais

Note

Summary (En)

1 table, 3 fig., 27 ref.

Type

Conference; Web Site

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 61−65

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-06-15

Format: AGRIS AP

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Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Gramatina_et_al_N128_Rev_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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