{"title":"波兰黑白和利穆赞杂交品种热骨牛里脊的食用质量","authors":"Jacek Niedźwiedź, M. Cierach","doi":"10.1504/ijpti.2015.072436","DOIUrl":null,"url":null,"abstract":"The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2015-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/ijpti.2015.072436","citationCount":"0","resultStr":"{\"title\":\"Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds\",\"authors\":\"Jacek Niedźwiedź, M. Cierach\",\"doi\":\"10.1504/ijpti.2015.072436\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.\",\"PeriodicalId\":14399,\"journal\":{\"name\":\"International Journal of Postharvest Technology and Innovation\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2015-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1504/ijpti.2015.072436\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Postharvest Technology and Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1504/ijpti.2015.072436\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Postharvest Technology and Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1504/ijpti.2015.072436","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds
The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.
期刊介绍：
Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.
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