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Comparison of meat quality characteristics of dry aged lamb loins and ‎optimization of dry aging process

محل انتشار: گفتمان پژوهش دامپزشکی، دوره: 13، شماره: 1
سال انتشار: 1401
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 42

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https://civilica.com/doc/1818751

شناسه ملی سند علمی:

JR_VRFAN-13-1_004

تاریخ نمایه سازی: 25 آبان 1402

چکیده مقاله:

The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during ۰, ۷ and ۱۴ day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on ۷th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, ۷ days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from ۷ to ۱۴ days did not appreciably affect the sensory attributes or tenderness.

کلیدواژه ها:

Color ، ‎ Dry aging ، ‎ Lamb meat ، ‎ Quality ، ‎ Texture

نویسندگان

Ümit Gürbüz

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye

Hatice Kahraman

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mehmet Akif Ersoy University, Burdur, Turkiye

Arife Telli

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye

Yusuf Biçer

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye

Yusuf Doğruer

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye

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