Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

  • G. Baldi Department of Health, Animal Science and Food Safety, University of Milan
  • S. Ratti Department of Health, Animal Science and Food Safety, University of Milan
  • C.E.M. Bernardi Department of Health, Animal Science and Food Safety, University of Milan
  • V. Dell'Orto Department of Health, Animal Science and Food Safety, University of Milan
  • C. Corino Department of Health, Animal Science and Food Safety, University of Milan
  • R. Compiani Department of Health, Animal Science and Food Safety, University of Milan
  • C.A. Sgoifo Rossi Department of Health, Animal Science and Food Safety, University of Milan

Abstract

Study evaluated the effects of vacuum ageing (2, 4, 6, 8, 10, 12, 16 days) on veal loin (longissimus dorsi; LD) and silverside (biceps femoris; BF) physical and sensory characteristics. Ageing did not affect cooking loss, increased LD pH and L*, a* and b* in both muscles. Shear force (SF) decreased until day 6 in LD and day 10 in BF. Aroma, flavor and taste were not affected, while texturetraits were improved. SF was negative correlated with tenderness and juiciness and positive correlated with BF fibrousness and stringy sensation. Ageing improved texture properties withoutaltering other sensory traits.
Published
2015-09-22
How to Cite
BALDI, G. et al. Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits. Italian Journal of Food Science, [S.l.], v. 27, n. 3, p. 290-297, sep. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/271>. Date accessed: 24 apr. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v271.