| Autor: |
Kotula AW; Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705., Campano SG; Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705., Kinsman DM; Meat Science Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of food protection [J Food Prot] 1988 Feb; Vol. 51 (2), pp. 126-129. |
| DOI: |
10.4315/0362-028X-51.2.126 |
| Abstrakt: |
Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P<0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P>0.05) by treatment with T. elegans . Aging untreated meat for 14 d significantly improved (P<0.05) sensory panel ratings for tenderness. No significant difference (P>0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P<0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P<0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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