Effects of aging methods combined with enzyme treatments on the quality parameters of beef striploins
The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attribu...
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| Veröffentlicht in: | International journal of gastronomy and food science 2024-12, Vol.38, p.101056, Article 101056 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The objective of this study was to evaluate the combined effects of different enzyme (papain, bromelain and fungal protease) treatments and aging methods (dry and wet aging) on physico-chemical and microbiological parameters, lipid oxidation, sarcomere length, colour, shear force and sensory attributes of beef striploins during 28-day aging period. For this purpose, Longissimus lumborum muscles (n = 24, 12 carcasses) at 24h postmortem were subjected to dry (2 ± 1 °C, 75% relative humidity and 2m/s air-flow) and wet (vacuum-packaged, 2 ± 1 °C) aging methods after enzyme treatments. The microbial growth (P |
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| ISSN: | 1878-450X |
| DOI: | 10.1016/j.ijgfs.2024.101056 |