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dc.contributor.authorLopacka, Joanna
dc.contributor.authorZontala, Katarzyna
dc.contributor.authorPietras, Jacek
dc.contributor.authorPoltarak, Andrzej
dc.contributor.authorWierzbicka, Agnieszka
dc.date.accessioned2016-08-12T14:08:37Z
dc.date.available2016-08-12T14:08:37Z
dc.date.issued2015-12-30
dc.identifier.citationŁopacka, J., Żontała, K., Pietras, J., et al. (2015). Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks. Irish Journal of Agricultural and Food Research, 54(2), pp. 79-86. doi:10.1515/ijafr-2015-0009en_GB
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/1051
dc.identifier.urihttp://dx.doi.org/10.1515/ijafr-2015-0009
dc.descriptionpeer-revieweden_GB
dc.description.abstractThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, Warner–Bratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.en_GB
dc.description.sponsorshipAppreciation is extended to the European Regional Development Fund, within the Innovative Economy Operational Programme (2007–2013) of the European Union, for financial support within ProOptiBeef Project.en_GB
dc.language.isoenen_GB
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 54
dc.subjectBeefen_GB
dc.subjectModified atmosphere packaging;en_GB
dc.subjectMeat agingen_GB
dc.subjectMeat colouren_GB
dc.subjectSensory analysisen_GB
dc.titleInfluence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaksen_GB
dc.typeArticleen_GB
refterms.dateFOA2018-01-12T08:34:31Z


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