Measurement of rheological properties in raw and cooked meat aged with a controlled dry-aging system

Q3 Engineering

Acta IMEKO Pub Date : 2024-03-27 DOI:10.21014/actaimeko.v13i1.1656

Maria Grazia Di Paolo, Giulia Polizzi, L. Vollano, A. Anastasio, Giovanna Bifulco, C. Lambiase, Alessandro Cuomo, Raffaele Marrone

{"title":"Measurement of rheological properties in raw and cooked meat aged with a controlled dry-aging system","authors":"Maria Grazia Di Paolo, Giulia Polizzi, L. Vollano, A. Anastasio, Giovanna Bifulco, C. Lambiase, Alessandro Cuomo, Raffaele Marrone","doi":"10.21014/actaimeko.v13i1.1656","DOIUrl":null,"url":null,"abstract":"Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.","PeriodicalId":37987,"journal":{"name":"Acta IMEKO","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta IMEKO","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21014/actaimeko.v13i1.1656","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Engineering","Score":null,"Total":0}

引用次数: 1

Abstract

Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.

查看原文本刊更多论文

使用受控干式老化系统测量生肉和熟肉的流变特性

肉的口感是消费者能否接受的一个关键参数。因此，老化技术对于提高肉的嫩度和风味至关重要。本研究采用客观的仪器测量方法：色度计（CIEL*a*b*）、纹理轮廓分析（TPA-测试）和 Warner Bratzler 剪切力测试（WBSF-测试），评估了干陈对熟肉和生肉（Longissiumus dorsi）流变特性的影响。在这项研究中，使用了监控制冷装置对肉类进行 60 天的干燥老化。还对生肉进行了物理化学分析评估。分析分别在屠宰后 2 天（T0）、15 天（T1）、30 天（T2）和 60 天（T3）进行。在干老化过程中，aw 值呈下降趋势，而 pH 值则呈上升趋势。市长的颜色变化发生在干制老化的前 15 天。在质地特征方面，熟肉和生肉之间存在显著差异，这主要是由于温度对胶原蛋白的影响。相关数据显示，WBSF 和硬度值之间存在明显的正相关。结果表明，老化时间和烹饪往往会降低硬度和剪切力，这意味着消费者能吃到更嫩的肉。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Acta IMEKO Engineering-Mechanical Engineering

CiteScore

2.50

自引率

0.00%

发文量

期刊介绍： The main goal of this journal is the enhancement of academic activities of IMEKO and a wider dissemination of scientific output from IMEKO TC events. High-quality papers presented at IMEKO conferences, workshops or congresses are seleted by the event organizers and the authors are invited to publish an enhanced version of their paper in this journal. The journal also publishes scientific articles on measurement and instrumentation not related to an IMEKO event.