Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of 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, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid... Mehr ...
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Dokumenttyp: | conference paper not in proceedings |
Erscheinungsdatum: | 2016 |
Schlagwörter: | Belgian Blue / beef aging / oxidation / meat quality / tenderness / culled cow / lipid oxidation / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-28888910 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://orbi.uliege.be/handle/2268/211714 |