https://doi.org/10.4081/ijfs.2019.8100

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Vol. 8 No. 3 (2019)
Submitted: 8 February 2019
Accepted: 9 July 2019
Published: 1 October 2019
ageing process, texture, meat maturation, tenderness
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Authors

Giorgio Smaldone
Department of Agricultural Sciences, University of Naples, Federico II, Italy.
Raffaele Marrone
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
Lucia Vollano
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
Maria Francesca Peruzy
mariafrancesca.peruzy@gmail.com
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
Carmela Maria Assunta Barone
Department of Agricultural Sciences, University of Naples, Federico II, Italy.
Rosa Luisa Ambrosio
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.
Aniello Anastasio
Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

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How to Cite

1.
Smaldone G, Marrone R, Vollano L, Peruzy MF, Barone CMA, Ambrosio RL, Anastasio A. Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period. Ital J Food Safety [Internet]. 2019 Oct. 1 [cited 2024 Nov. 23];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/8100

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