Original Articles
Vol. 8 No. 3 (2019)
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Received: 8 February 2019
Accepted: 9 July 2019
Accepted: 9 July 2019
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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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Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Safety [Internet]. 2019 Oct. 1 [cited 2026 Jan. 12];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/8100
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