EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS

Abstract

The aim of this study was to observe the effects of wet aging time of beef muscle Gluteus medius on the textural and technological parameters. Meat samples (400 g) were aged by wet ageing process for 21 days and were periodically analyzed at 2, 7, 12, 17 and 21 days respectively. The pH value registered a slight increase during the 21 days of ageing. Cooking loss increased over the 21-day ageing period by 1.03%. The ageing time affected the instrumental colour measurements. The Cie-Lab parameters have changed slightly through in an increase in lightness, L*, and yellowness, b*, but they did not affect redness, a*. The color difference, ΔE*, between the control samples and the aged samples was highlighted, both in raw and cooked meat samples. Mechanical tests were performed on both raw and thermally treated samples. The results of Warner Bratzler mechanical test showed decreases as compared with control samples (P <0.05). The TPA parameters such as: hardness, resilience, springiness, adhesiveness, chewiness, gumminess and cohesiveness) were signifficaly modified (P <0.05), during 21 days of wet ageing.

Keywords

• beef meat
• gluteus medius
• tenderness
• color
• textural properties
• cooking loss