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

  • Giorgio Smaldone Department of Agricultural Sciences, University of Naples, Federico II, Italy.
  • Raffaele Marrone Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
  • Lucia Vollano Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
  • Maria Francesca Peruzy | mariafrancesca.peruzy@gmail.com Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
  • Carmela Maria Assunta Barone Department of Agricultural Sciences, University of Naples, Federico II, Italy.
  • Rosa Luisa Ambrosio Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
  • Aniello Anastasio Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.

Abstract

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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Published
2019-10-01
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Original Articles
Keywords:
ageing process, texture, meat maturation, tenderness
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How to Cite
Smaldone, G., Marrone, R., Vollano, L., Peruzy, M. F., Barone, C., Ambrosio, R. L., & Anastasio, A. (2019). Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Italian Journal of Food Safety, 8(3). https://doi.org/10.4081/ijfs.2019.8100