Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters

Authors

  • Karina Aline Mateus Universidade do Estado de Santa Catarina
  • Moisés Rodrigues dos Santos Universidade do Estado de Santa Catarina
  • Letícia Ribas Viana Universidade do Estado de Santa Catarina
  • Dayse Mary Camillo Universidade do Estado de Santa Catarina
  • Julcemar Dias Kessler Universidade do Estado de Santa Catarina

DOI:

https://doi.org/10.5965/223811711732018599

Keywords:

ageing meat, Longissimus dorsi, meat tenderness and pH

Abstract

The objective of this research was to evaluate the effects of vacuum maturation on the changes of beef quality up to 9 days of refrigeration. The Longissimus dorsi muscle from 20 crossbred (Charolais x Angus) cattle was used in the research. The samples were distributed in three vacuum-ageing periods: T0 = zero (no vacuum), T3 = 3, T7 = 7 and T9 = 9 days, with five replicates for each period evaluated. During the ageing period, pH, color (L*, a*, b*), hue, chroma, water retention capacity, cooking loss and shear force were determined. The progress of vacuum-ageing changed (p<0.05) chroma, hue and shear force. The remaining parameters did not change significantly during evaluations. According to the results, an ageing period up to 9 days influences instrumental beef quality, i.e. it is lower than the recommended by the industry for ageing meat, which influences the consumers' purchase decision.

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Author Biographies

Karina Aline Mateus, Universidade do Estado de Santa Catarina

Departamento de Zootecnia

Moisés Rodrigues dos Santos, Universidade do Estado de Santa Catarina

Departamento de Zootecnia

Letícia Ribas Viana, Universidade do Estado de Santa Catarina

Departamento de Zootecnia

Dayse Mary Camillo, Universidade do Estado de Santa Catarina

Departamento de Zootecnia

Julcemar Dias Kessler, Universidade do Estado de Santa Catarina

Departamento de Zootecnia

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Published

2018-11-14

How to Cite

MATEUS, Karina Aline; SANTOS, Moisés Rodrigues dos; VIANA, Letícia Ribas; CAMILLO, Dayse Mary; KESSLER, Julcemar Dias. Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters. Revista de Ciências Agroveterinárias, Lages, v. 17, n. 4, p. 599–602, 2018. DOI: 10.5965/223811711732018599. Disponível em: https://revistas.udesc.br/index.php/agroveterinaria/article/view/10098. Acesso em: 17 jul. 2024.

Issue

Section

Research Note - Science of Animals and Derived Products

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