Effect of aging, cooking and freezing on tenderness, yield and microbial counts of “solomo” (outside) meat cuts.
Guardado en:
| Autor: | |
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| Formato: | artículo original |
| Estado: | Versión publicada |
| Fecha de Publicación: | 2005 |
| Descripción: | A total of 115 outside cuts with a medium weight of 2.9 kgwere used. Five samples were used for the estimation of theinternal variation of the cut force and 10 samples for chemicalcomposition evaluation. Eighty cuts were vacuum-packed andthen aged for seven days at 7 ºC. After aging, four subgroupsof 20 units were established. The first was frozen at -25 ºC fora month. The second and the third subgroups were cooked byimmersion in hot water until the internal temperature reached70 ºC. At the end of the cooking process, the third group wasfrozen as described above. The fourth group only underwentaging (seven days/7 °C). Twenty fresh cuts were used as acontrol group. The “cut force” of the 100 treated cuts wasevaluated by the methods of the American Meat ScienceAssociation. Microbiological quality and weight losses ofevery treatment, and the pH values for fresh and aged cutswere evaluated. Fresh cuts showed high variability intenderness, expressed as a function of the cut force estimatedin 7.45 kg/cm2, and exhibited slightly higher proportion ofconnective tissue (2.9%). Outside fractions, both fresh andaged, showed low pH values, but did not show statisticallysignificant differences among each other. Microbiologicalevaluations showed that all treatments were sanitarilyexecuted. All treatments improved outside tenderness. Thetreatments composed by cooking and by freezing showed theleast improvement. The best results were obtained underaging during seven days at a temperature of 7 ºC. |
| País: | Portal de Revistas UCR |
| Institución: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Lenguaje: | Español |
| OAI Identifier: | oai:portal.ucr.ac.cr:article/11873 |
| Acceso en línea: | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/11873 |
| Access Level: | acceso abierto |
| Palabra clave: | Ouside meat tenderness aging cooking freezing. Solomo carne suavidad maduración cocción congelación. |