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

摘要

In this experiment we used the meat of 16 Polish Red-and-White and Simmental bullsslaughtered at the age of 24 months. Physicochemical and organolepticanalyses were carried out on meat aged for 2, 7, 14 and 21 days and subjectedto heat treatment. In addition, the effect of aging on oxidative stabilityand fatty acid profile of meat lipids was examined after 21 days of aging.The meat aging process determined all the physicochemical characteristicsexcept for heating loss, as well as most of the sensory properties of meat.During aging, lightening of muscle colour, increased redness and chroma, andimproved tenderness were observed. High scores were given for aromaintensity and taste desirability. The highest scores were awarded to meataged for 7 and 14 days. The evaluation showed that meat tenderness anddelicate texture steadily improved until day 14, after which they remainedat a similar level or slightly deteriorated after 21 days of aging. Meatfrom the conserved breed generally had better scores, which could beinfluenced by better component scores for delicate texture and juiciness, aswell as taste intensity. This study revealed no significant effect of breedon the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS). The amount ofmalondidehyde was higher in meat aged for 21 days than in fresh meat. Agingdid have an effect on the fatty acid profile of longissimus dorsi muscle (MLD) intramuscular fat. Wetaging of meat for 21 days was found to alter the content of capric (C10 : 0),palmitoleic (C16 : 1) and stearic acids (C18 : 0).