Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus

Meat and Muscle Biology Pub Date : 2022-03-29 DOI:10.22175/mmb.13724

M. S. Hernandez, D. Woerner, J. Brooks, T. Wheeler, J. Legako

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引用次数: 6

Abstract

Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05). Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.

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陈化温度和时间对真空包装最长牛肉腐坏菌生长、蛋白水解活性及相关化学变化的影响

每具胴体的储存温度分别为- 2,0,4℃。将条状腰肉分成两半，分别进行老化处理(14、28、42、56 d)和真空包装。腰肉在商用立式冰箱里陈化。在每个老化间隔，无菌打开里脊部分包装，在制作2.54 cm的条状牛排之前，里脊表面擦拭进行微生物分析。分配切片剪切力(SSF)的牛排煮至71℃。生牛排被用来追踪蛋白质水解活性、游离氨基酸含量和挥发性化合物。所有腐败菌均观察到双向相互作用(P < 0.001)。与4℃相比，-2℃老化42和56 d的微生物数量较低(P < 0.05)。与-2和0℃处理14 d的腰肉相比，4℃处理14 d的腰肉蛋白和肌钙蛋白t降解率显著提高(P < 0.05)。这些数据表明，4℃的陈化增加了蛋白质水解的速度，随后的柔嫩发育和风味前体的积累。而延长4℃的时效则导致微生物数量增加。许多特征在42天时达到顶峰。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat and Muscle Biology

CiteScore

3.50

自引率

0.00%

发文量