1. bookTom 60 (2016): Zeszyt 3 (September 2016)
Informacje o czasopiśmie
License
Format
Czasopismo
eISSN
2450-8608
Pierwsze wydanie
30 Mar 2016
Częstotliwość wydawania
4 razy w roku
Języki
Angielski
access type Otwarty dostęp

Influence of post-mortem muscle glycogen content on the quality of beef during aging

Data publikacji: 23 Sep 2016
Tom & Zeszyt: Tom 60 (2016) - Zeszyt 3 (September 2016)
Zakres stron: 301 - 307
Otrzymano: 20 Mar 2016
Przyjęty: 02 Sep 2016
Informacje o czasopiśmie
License
Format
Czasopismo
eISSN
2450-8608
Pierwsze wydanie
30 Mar 2016
Częstotliwość wydawania
4 razy w roku
Języki
Angielski
Abstract

Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.

Material and Methods: The study included three muscles of different metabolic qualities and sarcomere length: m. semitendinosus, m. longissimus dorsi, and m. psoas major, collected from nine bull carcasses aged 24 ±2 months.

Results: Significant correlations were found between the volume of cooling loss on individual days of aging and the pH value of muscle tissue, lactic acid and glycogen content, as well as beef lightness. However, no significant dependency between the volume of glycogen and the intensity of red and yellow colours was detected.

Conclusion: The colorimetric analysis of glycogen and lactic acid can be an effective tool in predicting the quality of beef.

Keywords

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