澳大利亚羊肉的陈化时间超过 14 天并不会进一步提高食用品质。

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
S.M. Moyes, D.W. Pethick, G.E. Gardner, L. Pannier
{"title":"澳大利亚羊肉的陈化时间超过 14 天并不会进一步提高食用品质。","authors":"S.M. Moyes,&nbsp;D.W. Pethick,&nbsp;G.E. Gardner,&nbsp;L. Pannier","doi":"10.1016/j.meatsci.2024.109620","DOIUrl":null,"url":null,"abstract":"<div><p>Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (<em>n</em> = 153) and young mutton (<em>n</em> = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"217 ","pages":"Article 109620"},"PeriodicalIF":7.1000,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0309174024001979/pdfft?md5=198eca6a80174684877232263e4a8aba&pid=1-s2.0-S0309174024001979-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Ageing of Australian lamb beyond 14 days does not further improve eating quality\",\"authors\":\"S.M. Moyes,&nbsp;D.W. Pethick,&nbsp;G.E. Gardner,&nbsp;L. Pannier\",\"doi\":\"10.1016/j.meatsci.2024.109620\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (<em>n</em> = 153) and young mutton (<em>n</em> = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"217 \",\"pages\":\"Article 109620\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-08-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0309174024001979/pdfft?md5=198eca6a80174684877232263e4a8aba&pid=1-s2.0-S0309174024001979-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024001979\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024001979","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

关于延长陈化时间对羊肉各种肉块食用品质的影响的评估研究十分有限。从羊肉(n = 153)和小羊肉(n = 40)胴体中收集了七种切块(架眼、肩眼、节、里脊、外侧、臀部和上侧),并根据三种老化时间(5、14 或 21 天)进行老化。此外,在相应的老化时间测定里脊肉的残留糖原。未经培训的消费者对样品的嫩度、多汁性、风味喜好和总体喜好进行评估。将陈化时间从 5 天延长至 14 天或 21 天,可显著改善切肉的食用品质;但陈化时间超过 14 天则没有额外的益处。在对 pH 值和温度测量值进行校正后,陈化效果有所降低,这证明当 pH 值和温度存在变化时,陈化可以改善食用品质。在每个老化时间段,里脊残留糖原对食用品质都没有影响。我们的研究结果证实了为肉类确定最佳陈化时间以确保最高消费者接受度的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Ageing of Australian lamb beyond 14 days does not further improve eating quality

Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信