The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation
Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their imp...
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| Veröffentlicht in: | International journal of environmental research and public health 2023-01, Vol.20 (2), p.1378 |
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| creator | Żurek, Jagoda Rudy, Mariusz Stanisławczyk, Renata Duma-Kocan, Paulina |
| description | Traditional ritual slaughter is an underlying practice in religious Jewish communities and it translates into eating in accordance with core beliefs. This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties. |
| doi_str_mv | 10.3390/ijerph20021378 |
| format | Article |
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This paper aims to comprehensively analyze factors determining the kosher status of beef (sex, slaughter method, and muscle type) and assess their impact on selected quality properties, such as color or texture profile. Sensory evaluation was also performed. The muscles were obtained from 80 carcasses (50% of heifers and 50% of young bulls). The experimental results indicate that each studied kosherness determinant influenced beef quality properties. The process of koshering caused the darkening of beef and lowered the share of color parameters red (a*) and yellow (b*). The influence of the type of slaughter on the values of adhesiveness, gumminess, and chewiness of beef was confirmed; higher values were mostly obtained in the muscles of cattle from kosher slaughter. As to sensory evaluation, the study showed that in the case of muscle type, the sex and slaughter method positively influenced only some of the properties.</description><identifier>ISSN: 1660-4601</identifier><identifier>ISSN: 1661-7827</identifier><identifier>EISSN: 1660-4601</identifier><identifier>DOI: 10.3390/ijerph20021378</identifier><identifier>PMID: 36674131</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Animals ; Beef ; Cattle ; Ceremonial Behavior ; Color ; Consumers ; Evaluation ; Female ; Food Handling ; Humans ; Jews ; Male ; Meat - analysis ; Meat quality ; Muscles ; Quality management ; Sensory evaluation ; Slaughter ; Texture</subject><ispartof>International journal of environmental research and public health, 2023-01, Vol.20 (2), p.1378</ispartof><rights>2023 by the authors. Licensee MDPI, Basel, Switzerland. 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| subjects | Animals Beef Cattle Ceremonial Behavior Color Consumers Evaluation Female Food Handling Humans Jews Male Meat - analysis Meat quality Muscles Quality management Sensory evaluation Slaughter Texture |
| title | The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation |
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