کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451052 | 1109670 | 2009 | 7 صفحه PDF | دانلود رایگان |

The effect of frozen storage conditions on meat from 36 Morucha × Charolais crossbred yearlings was studied. Slices of M. Longissimus thoracis were randomly assigned to groups arising from the combination of experimental factors. These factors were: ageing extent (3 and 10 days), length of frozen storage (0, 30, 75 and 90 days) and temperature (−20 and −80 °C). Regarding microbiological counts, although values were acceptable in all cases, longer storage time and longer previous ageing extent provided higher phychrotrophic bacteria counts. As frozen storage period increased, colorimetric parameters L∗, a∗ and C∗ decreased, but H∗ increased. Regarding Warner–Braztler shear force and tenderness values, an interaction (p < 0.05) between frozen storage and post-mortem ageing resulted from larger differences between frozen storage periods at shorter ageing periods than those at longer ageing periods. Frozen storage for 90 days resulted in a reduction in water holding capacity, without differences in juiciness. No effect of freezing temperature was observed in any of the parameters studied.
Journal: Meat Science - Volume 83, Issue 3, November 2009, Pages 398–404