Effects of dry and wet ageing on culled goat meat quality
| Autor: | Lucrezia Forte, Pasquale De Palo, Giuseppe Natrella, Alessandra Aloia, Aristide Maggiolino |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 23, Iss 1, Pp 693-706 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X 1828051X |
| DOI: | 10.1080/1828051X.2024.2329708 |
| Popis: | This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced from culled Rossa Mediterranea breed goats. Twenty-four goats were involved in the trial. The hind limbs were divided in the two experimental groups: the right ones were subjected to dry ageing and the left ones to wet ageing. Dry-aged (DA) meat showed higher water-holding capacity (WHC) and lower cooking loss (CL) after ageing compared to wet aged (WA) meat (p |
| Databáze: | Directory of Open Access Journals |
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