Effect of breed and aging time on physicochemical and organoleptic quality of beef and its oxidative stability

Abstract

Abstract. In this experiment we used the meat of 16 Polish Red-and-White and Simmental bulls slaughtered at the age of 24 months. Physicochemical and organoleptic analyses were carried out on meat aged for 2, 7, 14 and 21 days and subjected to heat treatment. In addition, the effect of aging on oxidative stability and fatty acid profile of meat lipids was examined after 21 days of aging.The meat aging process determined all the physicochemical characteristics except for heating loss, as well as most of the sensory properties of meat. During aging, lightening of muscle colour, increased redness and chroma, and improved tenderness were observed. High scores were given for aroma intensity and taste desirability. The highest scores were awarded to meat aged for 7 and 14 days. The evaluation showed that meat tenderness and delicate texture steadily improved until day 14, after which they remained at a similar level or slightly deteriorated after 21 days of aging. Meat from the conserved breed generally had better scores, which could be influenced by better component scores for delicate texture and juiciness, as well as taste intensity. This study revealed no significant effect of breed on the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount of malondidehyde was higher in meat aged for 21 days than in fresh meat. Aging did have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wet aging of meat for 21 days was found to alter the content of capric (C10 : 0), palmitoleic (C16 : 1) and stearic acids (C18 : 0).

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

“…The main factor that determines the consumer acceptance of meat is its quality, which is perceived by such physicochemical features as color, tenderness, juiciness or the amount of intramuscular fat. These properties depend on the animal species and breed, feeding system and body weight at slaughter, as well as muscle type and also on meat aging time (Martinez-Cerezo et al, 2005;Abdullah and Qudsieh, 2009;Callejas-Cardenas et al, 2014;Ablikim et al, 2016;Ponnampalam et al, 2017;Sosin-Bzducha and Puchała, 2017;Florek et al, 2018).…”

“…Mammalian muscles are composed of fibers of different morphological, metabolic and functional characteristics (Sazili et al, 2005). The development of various fiber types of muscle affects not only the overall muscle mass in carcasses of slaughter animals but also the quality traits of meat (Lee et al, 2010).…”

“…The aging time of meat, which determines the quality indicators, varies depending on the animal species, the cooling conditions and the type of muscle. The expected aging time for beef is determined as 6 weeks (Sosin-Bzducha and Puchała, 2017), whereas according to Nowak (2005) the appropriate aging time for pork is 6-10 d and for poultry meat from 12 to 24 h. The effect of aging time on physicochemical properties of lamb meat was studied in different periods, starting from 7 to even 30 and 60 d after slaughter (Abdullah and Qudsieh, 2009;Ablikim et al, 2016;Ponnampalam et al, 2017).…”

Farklı Yaşlardaki Yaklara Ait Etlerin Postmortem Olgunlaştırma Sürecinde Yumuşaklık ve Kalpain Aktivitelerinin Karşılaştırılması

“…Wild Yak meat is rich in iron and various essential minerals [5] . Ageing is one effective way to enhance tenderness and meat tenderness is one of the most important factors in terms of consumer purchase [6,7] . Many researchers study Yak meat quality, and they are focused on the effect of the breed of beef, feeding time, gender, trophic levels, and feed additives on tenderness [8,9] .…”