The effect of ageing time on meat quality of farmed fallow deer (Dama dama)
|Cathegory||Publication in specialized journals|
Ageing is a popular method used by meat industry for improving the sensory attributes of meat. The objective of the study was to evaluate the effect of different ageing length on organoleptic properties of the meat from longissimus lumborum and semitendinosus muscles of beef heifers. The samples were assigned to one from four postmortem ageing periods (3, 30, 60 and 90 days). A trained sensory panel evaluated samples using a descriptive sensory analysis and, in addition, selected physical characteristics were measured. The greatest and statistically significant differences in Warner-Bratzler shear force values were observed between 3 and 30 days of ageing in both muscles. Various ageing periods resulted in a number of different characteristics evaluated by the sensory panel. The samples aged for 30 and 60 days received higher and thus more favourable scores for textural characteristics. The intensity of abnormal odour and flavour was scored significantly higher in the samples aged for 90 days.
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