DOI: 10.5593/sgem2017/61/S25.090


E.T. Sanduleac, G. Gutt, A.M. Sidor, V. Sidor
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 689-696 pp, DOI: 10.5593/sgem2017/61/S25.090


Wet ageing is the most commonly used ageing sistem by the meat industry to improve tenderness, which results in a more homogeneous product with high consumer acceptability.

The aim of this study is to determine the influence of wet ageing duration on beef quality characteristics, at refrigeration temperatures (0 - 5°C). The meat samples were kept under refrigeration conditions for 2, 7, 12, 17, 21 days. After each period, there were monitored: the textural parameters (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) using the TPA method; color coordinates by CIE-Lab method; pH and water activity through instrumental means.

The synergistic action of lysosomes proteinase and of calcium dependent proteinase leads to different physicochemical and structural changes of meat during ageing, such as: water activity increase, slight pH level growth and the enhancing of meat sensorial characteristics. The results show that textural properties vary with the growth of the beef ageing time. Also, there were observed changes in the L*, a*, b*, ΔE* values due to occurred transformations of meat pigments.

Keywords: beef meat, wet aging, TPA, CIE-Lab, water activity, pH