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1

Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers

100%
Kahraman H. A., Gurbuz U.
Medycyna Weterynaryjna
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2019
|
tom 75
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nr 03
The aim of this study was to investigate the effects of three aging processes (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly moisture-permeable bag) in five aging times (0, 7, 14, 21, 28 days) for their effects on physical, chemical, microbial, histological, textural and sensory properties of beef Longissimus lumborum muscle from Holstein-Friesian steers. Longissimus lumborum muscles were aged dry (D), in a dry-aging bag (B) and a vacuum shrink pack (V) for 28 days at 0.5°C±0.5 with 80% humidity. An increase was observed in pH and TBARS values of all samples. All methods caused a decrease in the WBSF value. The decrease of WBSF was rapid until the 14th day. V samples had lower WBSF values in comparison with others. While the L*and a* values were similar on the 28th day in all groups, b* values were different (p<0.05). There were no significant effects of aging treatment on the sarcomere length on the 28th day (p>0.05). An increase was also observed in the numbers of the total viable count, total psychrophilic bacteria, Enterobacteriaceae, lactic acid bacteria and yeast-mold in all groups. B aging may have a positive effect on safety, quality, yield and shelf stability of aged-beef. V aging significantly improves both textural and sensory characteristics of meat. The most positive effect on flavor, juiciness, tenderness and overall like were observed in the V aged treatment on the 14th day of aging. The use of the vacuum shrink pack is considered to be an alternative packing material in the wet aging method to improve the physicochemical and sensory quality of beef.
2
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Relationship between selected quality characteristics and levels of water-soluble proteins in porcine longissimus muscle

100%
Karamucki T.
Acta Scientiarum Polonorum. Zootechnica
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2022
|
tom 21
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nr 4
3

Microstructure of longissimus lumborum muscle in pigs of several breeds and its relation to meat quality traits

84%
Bogucka J., Kapelanski W.
Folia Biologica
|
2005
|
tom 53
|
nr Suppl.
4

Carcass, meat quality and histochemical traits of m. longissimus lumborum from Zlotnicka Spotted pigs and commercial pigs

67%
Bocian M., Wojtysiak D., Jankowiak H., Cebulska A., Kapelanski W., Migdal W.
Folia Biologica
|
2012
|
tom 60
|
nr 3-4
5

Relationships between muscle fibre characteristics and physico-chemical properties of longissimus lumborum muscle and growth rate in pig fatteners of three breeds

67%
Orzechowska B., Wojtysiak D., Migdal W., Tyra M.
Animal Science Papers and Reports
|
2008
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tom 26
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nr 4
In 40 Polish Landrace, 38 Polish Large White and 14 Pietrain fatteners the longissimus lumborum (LL) muscle fibres were characterized and LL quality indicators determined. The correlation was estimated between the LL fibres traits and daily live weight gain, muscle pH and texture parametres.Muscle fibres ere identified as I, IIA and IIB types based upon their dehydrogenase (NADH)activity. The daily live weight gain of fatteners and their muscle pH45, pH24, Warner-Bratzler shear force and texture properties were determined.Breed was found related neither to meat quality traits, nor fibre type per cent and fibre relative area, but it affected the size of fibres. The LL from Pietrain fatteners had larger diameter of fibres within each fibre type compared to fatteners of remaining two breeds (P≤0.01). The phenotypic correlations between histological and physico-chemical traits were generally low. The content (%)and relative area of type IIB fibres, unlike those of type I, positively correlated with daily live weight gain (P≤0.01). Moreover, increase in the daily live weight gain was related to increased size of type IIB fibres. Shear force was negatively related to type IIA muscle fibre size. A similar tendency was found between pH24 and diameter of type IIA fibres.
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