The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

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ID: 265999
2021
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Abstract
The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.
Reference Key
modzelewska-kapituła2021journalthe Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Monika Modzelewska-Kapituła;Katarzyna Tkacz;Zenon Nogalski;Monika Modzelewska-Kapituła;Katarzyna Tkacz;Zenon Nogalski;
Journal Journal of food science and technology
Year 2021
DOI
doi:10.1007/s13197-021-04993-x
URL
https://link.springer.com/article/10.1007/s13197-021-04993-x/fulltext.html
Keywords
food science nutrition general chemistry/food science food science nutrition general chemistry/food science

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