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    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Neue Suche nach: G. Baldi
    Neue Suche nach: S. Ratti
    Neue Suche nach: C.E.M. Bernardi
    Neue Suche nach: V. Dell'Orto
    Neue Suche nach: C. Corino
    Neue Suche nach: R. Compiani
    Neue Suche nach: C.A. Sgoifo Rossi

    Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture
    traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without
    altering other sensory traits.

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    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Neue Suche nach: G. Baldi
    Neue Suche nach: S. Ratti
    Neue Suche nach: C.E.M. Bernardi
    Neue Suche nach: V. Dell'Orto
    Neue Suche nach: C. Corino
    Neue Suche nach: R. Compiani
    Neue Suche nach: C.A. Sgoifo Rossi

    Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture
    traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without
    altering other sensory traits.

    Zugriff

    Download

    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Neue Suche nach: G. Baldi
    Neue Suche nach: S. Ratti
    Neue Suche nach: C.E.M. Bernardi
    Neue Suche nach: V. Dell'Orto
    Neue Suche nach: C. Corino
    Neue Suche nach: R. Compiani
    Neue Suche nach: C.A. Sgoifo Rossi

    Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texture
    traits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties without
    altering other sensory traits.

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    Download

    Zugriff

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    Dokumentinformationen
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    Titel:

    Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

    Beteiligte:

    G. Baldi (Autor:in) / S. Ratti (Autor:in) / C.E.M. Bernardi (Autor:in) / V. Dell'Orto (Autor:in) / C. Corino (Autor:in) / R. Compiani (Autor:in) / C.A. Sgoifo Rossi (Autor:in)

    Erschienen in:

    Italian Journal of Food Science, Vol 27, Iss 3, Pp 290-297 (2015)

    Erscheinungsdatum:

    2015

    ISSN:

    1120-1770

    DOI:

    https://doi.org/10.14674/1120-1770/ijfs.v271

    Medientyp:

    Aufsatz (Zeitschrift)

    Format:

    Elektronische Ressource

    Sprache:

    Unbekannt

    Schlagwörter:

    Nutrition. Foods and food supply , TX341-641 , Food processing and manufacture , TP368-456 , Public aspects of medicine , RA1-1270 , Science (General) , Q1-390

    Metadata by DOAJ is licensed under ​CC BY-SA 1.0

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