Back to Search
Start Over
Is Prolonged Ageing a Necessity for Improving the Quality of Sous-Vide Cooked Beef?
- Source :
- Applied Sciences (2076-3417); Jun2024, Vol. 14 Issue 12, p5180, 13p
- Publication Year :
- 2024
-
Abstract
- This study aimed to determine the effect of wet ageing time (4, 14 and 21 days) on the quality of sous-vide cooked beef products. The research material consisted of longissimus lumborum muscles obtained from the carcasses of Polish Holstein-Friesian bulls (n = 9, average age at slaughter 22 months). The meat was wet-aged at 4 ± 1 °C for 4, 14 and 21 days post-mortem. The analyses were conducted on uncooked samples (colour and pH) and after the sous-vide cooking (60 °C, 4 h) (colour, cooking loss, Warner–Bratzler shear force, texture profile analysis and sensory assessment). It was found that ageing decreased redness, yellowness and chroma (p < 0.05) in the cross-section area of sous-vide cooked beef. The values of shear force, hardness, springiness and chewiness decreased during ageing (p < 0.05). The samples were scored similarly in sensory assessment, except for tenderness which was scored higher (p < 0.01) in the products obtained from 14 and 21 d aged beef compared to 4 d aged samples. Overall, the findings highlighted that, also in the production of sous-vide cooked beef, longissimus lumborum muscles should be aged for at least 14 days. [ABSTRACT FROM AUTHOR]
- Subjects :
- BEEF quality
BEEF products
SHEARING force
SENSORY evaluation
ERECTOR spinae muscles
Subjects
Details
- Language :
- English
- ISSN :
- 20763417
- Volume :
- 14
- Issue :
- 12
- Database :
- Complementary Index
- Journal :
- Applied Sciences (2076-3417)
- Publication Type :
- Academic Journal
- Accession number :
- 178158178
- Full Text :
- https://doi.org/10.3390/app14125180