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dc.rights.licenseopenen_US
dc.contributor.authorELLIES, Marie-Pierre
ORCID: 0000-0002-5776-7566
IDREF: 103618635
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorBENOIT, Grossiord
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorMURIEL, Denayrolles
dc.contributor.authorSANDRINE, Papillon
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorPATRICK, Sauvant
dc.contributor.authorJEAN-FRANCOIS, Hocquette
dc.contributor.authorEMMANUEL, Aussems
dc.date.accessioned2023-04-18T13:38:03Z
dc.date.available2023-04-18T13:38:03Z
dc.date.issued2022-09-13
dc.identifier.issn2304-8158en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/173080
dc.description.abstractEnAgeing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the Longissimus thoracis sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types.
dc.language.isoENen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subject.enTenderness
dc.subject.enToughness
dc.subject.enBovine
dc.subject.enMeat
dc.subject.enColour
dc.subject.enCompression
dc.subject.enShear force
dc.title.enEvolution of Sensory Properties of Beef during Long Dry Ageing
dc.typeArticle de revueen_US
dc.identifier.doi10.3390/foods11182822en_US
dc.subject.halChimie/Matériauxen_US
bordeaux.journalFoodsen_US
bordeaux.volume11en_US
bordeaux.hal.laboratoriesCBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248en_US
bordeaux.issue18en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
dc.rights.ccCC BYen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Foods&rft.date=2022-09-13&rft.volume=11&rft.issue=18&rft.eissn=2304-8158&rft.issn=2304-8158&rft.au=ELLIES,%20Marie-Pierre&BENOIT,%20Grossiord&MURIEL,%20Denayrolles&SANDRINE,%20Papillon&PATRICK,%20Sauvant&rft.genre=article


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