经过长时间成熟的牛肉的微生物学、流变学和物理化学特性。
Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period.
作者信息
Smaldone Giorgio, Marrone Raffaele, Vollano Lucia, Peruzy Maria Francesca, Barone Carmela Maria Assunta, Ambrosio Rosa Luisa, Anastasio Aniello
机构信息
Department of Agricultural Sciences.
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
出版信息
Ital J Food Saf. 2019 Oct 1;8(3):8100. doi: 10.4081/ijfs.2019.8100. eCollection 2019 Sep 30.
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and a values, texture profile analysis, Warner-Bratzler shear force, colour (CIE Lab*), centesimal analysis, total bacterial count, , , yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
本研究的目的是评估长时间熟化对牛肉微生物、流变学和物理化学特性的影响。在试验中，选择了3头体重约760千克、34月龄时屠宰的马尔凯纳牛品种，并对其腰部肌肉进行了长时间的熟化处理。进行的分析测定包括：pH值和a值、质地剖面分析、沃纳-布拉茨勒剪切力、颜色（CIE Lab*）、百分分析、总细菌数、 、 、酵母菌和霉菌。结果表明，延长熟化对失重有负面影响，但通过干腌参数标准化，可减少脂质氧化并提高嫩度。
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