Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH, tenderness, pigment and lipid stability of beef. Three longissimus dorsi muscles from two Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks and repackaged in vacuum bags or shrinkable film, and stored during 4 days at 4 °C + 8 days at 8 °C (simulated retail display). The following parameters were evaluated at differe... Mehr ...
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Dokumenttyp: | conference poster not in proceedings |
Erscheinungsdatum: | 2016 |
Schlagwörter: | beef aging / Belgian Blue / oxidation / meat quality / culled cow / tenderness / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26534910 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://orbi.uliege.be/handle/2268/211712 |