Breed type and ageing time effects on sensory characteristics of beef strip loin steaks.
Meat Sci
; 51(4): 383-90, 1999 Apr.
Article
en En
| MEDLINE
| ID: mdl-22062035
ABSTRACT
Forty-two yearling males from seven European beef breeds were used to study breed type and ageing time effects on meat sensory quality. Breeds were grouped according to their double muscled condition (DM), dual-purpose condition (Brown Swiss, BS), fast growth rate (FG) and rustic characteristics (RT). Vacuum packaged loin chops were aged for 1, 3, 7, 10, 14 and 21 days at 4°C and evaluated by a trained taste panel. Ageing time had the main influence in all the studied sensorial descriptors. Breed type did not affect juiciness, fibrosity or overall flavour intensity. Interactions between breed type and ageing appeared in global odour intensity, tenderness (p<0.05) and acid flavour intensity (p<0.01). All breed types showed higher tenderness scores as ageing period increased but, comparatively, those with higher scores at an early postmortem period (DM, FG) showed lower scores at a late postmortem time. A possible faster, but shorter and less intensive meat tenderisation rate in animals with double muscled condition, and its particular collagen characteristics, in relation to BS and RT groups, could explain our findings.
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Bases de datos:
MEDLINE
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
1999
Tipo del documento:
Article
País de afiliación:
España