The influence of muscle, ageing and thermal treatment method on the quality of cooked beef - Journal of Food Science and Technology
Clicks: 196
ID: 271194
2021
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Emerging Content
30.0
/100
194 views
35 readers
Trending
AI Quality Assessment
Not analyzed
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 |
monika2021journalthe
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Modzelewska-Kapituła, Monika;Tkacz, Katarzyna;Nogalski, Zenon;Modzelewska-Kapituła, Monika;Tkacz, Katarzyna;Nogalski, Zenon; |
| Journal | Journal of food science and technology |
| Year | 2021 |
| DOI |
doi:10.1007/s13197-021-04993-x
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.