Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Giorgio Smaldone; Raffaele Marrone; Lucia Vollano; Maria Francesca Peruzy; Carmela Maria Assunta Barone; Rosa Luisa Ambrosio; Aniello Anastasio

doi:10.4081/ijfs.2019.8100

Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

Ital J Food Saf. 2019 Oct 1;8(3):8100. doi: 10.4081/ijfs.2019.8100. eCollection 2019 Sep 30.

Authors

Giorgio Smaldone¹, Raffaele Marrone², Lucia Vollano², Maria Francesca Peruzy², Carmela Maria Assunta Barone¹, Rosa Luisa Ambrosio², Aniello Anastasio²

Affiliations

¹ Department of Agricultural Sciences.
² Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Italy.

Abstract

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and a_w values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

Keywords: ageing process; meat maturation; tenderness; texture.

Grants and funding

Funding: none.