Maturation of Biceps femoris in cull cows Bos taurus and Bos indicus.
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| Autores: | , , , |
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| Formato: | artículo original |
| Estado: | Versión publicada |
| Fecha de Publicación: | 2013 |
| Descripción: | The objective of this study was to evaluate the effect of maturation on the Biceps femoris muscle tenderness in Bos indicus and Bos taurus cull cows. The selection and harvesting of animals, the maturation and packaging procedures were performed at Montecillos R.L. slaughterhouse, located in Alajuela. The cooking, tenderness and sensory evaluations was carried out at 0, 14 and 28 days of ripening, in the Sensory Analysis Laboratory Research Center for Food Technology (CITA) of the University of Costa Rica, located in San Pedro de Montes de Oca, San José, in July 2011. According to the instrumental assessment, species and dental chomometry were not significant factors in determining the tenderness of the meat, while maturation time showed highly significant changes (p>0,001) over the same parameter. The best maturation times were obtained at day 28; the cutting force was 3.78 in B. indicus and whereas B. taurus 3.88 kg was found. In the sensory evaluation, the animals B. indicus were rated juicier (p>0.016) and better tasting (p>0.001) rated B. indicus animals as juicier (p=0.016) and better tasting (p<0.001). An inverse relationship between taste and ripening time, which indicated that the longer the ripening flavor of the meat became less palatable. |
| 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/12546 |
| Acceso en línea: | https://revistas.ucr.ac.cr/index.php/agromeso/article/view/12546 |
| Palabra clave: | beef maturation beef tenderness beef industrialization. maduración de la carne suavidad de la carne industrialización de la carne. |