Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Submitted: 8 February 2019
Accepted: 9 July 2019
Published: 1 October 2019
Abstract Views: 1557
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The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

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Smaldone G, Marrone R, Vollano L, Peruzy MF, Barone CMA, Ambrosio RL, Anastasio A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Safety [Internet]. 2019 Oct. 1 [cited 2024 Dec. 4];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/8100

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