INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING
https://doi.org/10.21323/2618-9771-2018-1-3-13-26
Abstract
In the experiment, beef samples were used with the marbling scores «moderate» and «good» (n = 4). Half of the samples were packaged in a plastic film under vacuum, while the rest ones were left unpackaged. Aging was carried out for 4, 16, and 28 days in a storage chamber at a temperature of 2 ± 1 °C and a relative humidity of not more than 90 %. During beef aging, pH, sensory indicators of quality and freshness, microstructural indicators, and shear force were evaluated. Regardless of the marbling score, on day 28, sensory indicators of unpackaged beef had the signs of non-fresh meat, while the packaged samples had no deviations. Regardless of the marbling score, sensory evaluation indicated the high quality of boiled meat and broth during the entire aging period for packaged beef and during 16 days for unpackaged beef. Histological studies found that with the increase in beef aging period, the destructive changes in tissues increased as well. On days 16 and 28, samples of packaged beef, both with marbling score «good» and «moderate», corresponded to the second and third stage of meat aging. Changes in unpackaged beef at the corresponding days of aging were less pronounced. The results of a shear force study indicated that, during the entire observed aging period, a gradual decrease in shear force occurred.
About the Authors
Il`ya A. Kozyrev
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
research scientist, Head of the Direction, Department of applied scientific and technological development
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–97–71
Tat`yana M. Mittelshtein
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
senior research scientist, Department of applied scientific and technological development
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–97–71
Tat`yana G. Kuznetsova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
doctor of veterinary science, professor, leading research scientist, Head of Direction, Department of applied scientific and technological development
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–99–91
Viktoriya A. Pchelkina
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
candidate of technical sciences, senior research scientist, Experimental clinic — laboratory of biologically active substances of an animal origin
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–69–71
Kiril I. Spiridonov
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
candidate of technical sciences, junior researcher, Department of applied scientific and technological development
109316, Moscow, Talalikhina str., 26
Tel.: +7–495–676–71–11
Andrey B. Lisitsyn
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow
Russian Federation
Russian Federation
doctor of technical sciences, professor, Аcademician of the Russian Academy of Sciences, Scientific supervisor
109316, Moscow, Talalikhina str., 26
Tel: +7–495–676–95–11
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Review
For citations:
Kozyrev I.A., Mittelshtein T.M., Kuznetsova T.G., Pchelkina V.A., Spiridonov K.I., Lisitsyn A.B. INFLUENCE OF BEEF MARBLING SCORE ON QUALITY INDICATORS DURING MEAT AGING. Food systems. 2018;1(3):13-26. https://doi.org/10.21323/2618-9771-2018-1-3-13-26
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