Measurement of rheological properties in raw and cooked meat aged with a controlled dry-aging system

Authors

  • Marika Di Paolo Università degli Studi di Napoli Federico II Dipartimento di Medicina Veterinaria e Produzioni Animali
  • Giulia Polizzi Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
  • Lucia Vollano Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
  • Aniello Anastasio Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
  • Giovanna Bifulco Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy
  • Claudia Lambiase Department of Agricultural Sciences, University of Naples Federico II, 80055, Portici (Na), Italy
  • Alessandro Cuomo Arredo Inox S.r.l., Crotone, Italy
  • Raffaele Marrone Department of Veterinary Medicine and Animal Production, University of Naples Federico II, 80137, Naples, Italy

DOI:

https://doi.org/10.21014/actaimeko.v13i1.1656

Keywords:

Warner Bratzler shear force test, Texture Profile Analysis, quality, colour

Abstract

Texture of meat is a critical parameter of consumer’s acceptability. In this regard, aging technology has become essential to enhance meat tenderness and flavour. The present study evaluated the effect of dry-aging on the rheological properties of cooked and raw meat (Longissiumus dorsi) using objective instrumental measurements: colorimeter (CIEL*a*b*), texture profile analysis (TPA-test) and Warner Bratzler shear force test (WBSF-test). In this study, a monitored refrigeration device was used for 60 days of dry aging of meat. Physical-chemical analyses were also evaluated on raw meat. The analyses were carried out at 2 (T0), 15 (T1), 30 (T2) and 60 (T3) days post-slaughter. During dry aging, aw values tended to decrease while the pH values increased. The mayor color changes occurred in the first 15 days of dry aging. As regard the texture traits, significant differences were found between the cooked and raw meat mainly due to the effect of temperatures on collagen. The correlation data showed significant positive correlations between WBSF and hardness values. Results showed that aging time and cooking tended to decrease the hardness and shear force implying more tender meat for the consumer.

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Published

2024-03-27

Issue

Vol. 13 No. 1 (2024)

Section

Research Papers

License

Copyright (c) 2024 Marika Di Paolo, Giulia Polizzi, Lucia Vollano, Aniello Anastasio, Giovanna Bifulco, Claudia Lambiase, Alessandro Cuomo, Raffaele Marrone

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