Changes of physicochemical properties of bullocks and heifers meat during 14 days of ageing under vacuum

• Autorzy: Florek M. , Litwinczuk A. , Skalecki P. , Ryszkowska-Siwko M.

Warianty tytułu

PL

Zmiany wlasciwosci fizykochemicznych miesa buhajkow i jalowek w okresie 14 dniowego dojrzewania prozniowego

• Języki publikacji: EN

Abstrakty

EN

The objective of the work was to evaluate the effect of conditioning time (during 14 days of ageing under vacuum) and sex (heifers vs. bullocks) on physicochemical properties of two beef skeletal muscles. The research material was made by random samples of m. longissimus dorsi (lumbar region) – LL and m. semitendinosus – ST from carcass of bullocks (n=12) and heifers (n=12), at the age of 18 months of Polish Holstein-Friesian breed Black-and-White strain. The pH, specific electrical conductivity – EC (mS/cm), CIE L*a*b* values, shear force and drip loss were measured. There was demonstrated a significant influence of sex on pH, colour (a* and b* values) and natural drip loss from the LL and ST muscle. Over the 14 day conditioning period, tenderness improved significantly along with steady growth of specific electrical conductivity of the evaluated muscles. The meat of heifers aged for 14 days under vacuum was characterised by lower pH, higher specific electrical conductivity, greater natural drip loss as well as more of red colour (higher a*) and of yellow (higher b*) as compared to the young bulls meat.

PL

Celem pracy była ocena wpływu czasu dojrzewania (w okresie 14 dniowego przechowywania próżniowego) i płci (jałówki vs. buhajki) na właściwości fizykochemiczne dwóch mięśni szkieletowych. Materiałem badawczym były losowo pobrane próby mięśnia najdłuższego grzbietu (odcinek lędźwiowy) – LL i półścięgnistego uda – ST z tusz buhajków (n=12) i jałówek (n=12), w wieku około 18 miesięcy rasy Polski Holsztyno-Fryz odmiany czarno-białej. W próbach oznaczono pH, przewodność elektryczną właściwą – EC (mS/cm), wartości CIE L*a*b*, siłę cięcia i wyciek naturalny. Wykazano istotny wpływ płci na pH, barwę (a* i b*) oraz wyciek naturalny mięśnia LL i ST (tab. 1). W czasie 14 dni dojrzewania istotnie poprawiała się kruchość i występował stały wzrost przewodności elektrycznej właściwej ocenianych mięśni. Mięso jałówek w czasie 14 dni przechowywania próżniowego charakteryzowało się niższym pH, wyższą przewodnością elektryczną właściwą (rys. 1), większym wyciekiem naturalnym (rys. 3) oraz było bardziej czerwone (wyższe a*) i żółte (wyższe b*) w porównaniu do mięsa buhajków (rys. 2).

Słowa kluczowe

EN

cattle; sex; vacuum packed meat; cold storage; aging; physicochemical property; property change; bullock meat; heifer meat; beef; skeletal muscle; young bull meat

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 3
• Opis fizyczny: p.281-287,fig.,ref.

Twórcy

autor

Florek M.

• Agricultural University, Akademicka 13, 20-950 Lublin, Poland

autor

Litwinczuk A.

autor

Skalecki P.

autor

Ryszkowska-Siwko M.

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