TY - JOUR
T1 - The effect of different temperature-time combinations when ageing beef
T2 - Sensory quality traits and microbial loads
AU - Kilgannon, Ashleigh K.
AU - Holman, Benjamin W.B.
AU - Mawson, A. John
AU - Campbell, Michael
AU - Collins, Damian
AU - Hopkins, David L.
PY - 2019/4
Y1 - 2019/4
N2 - The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing. Controls (n = 32) were held at ~ 1 °C for 14 d. The application of TTCs did not affect beef quality, however longer storage at higher temperatures resulted in higher microbial loadings. Therefore, it can be concluded that shorter, cooler TTCs could be implemented to decrease ageing time requirements and maintain beef safety.
AB - The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing. Controls (n = 32) were held at ~ 1 °C for 14 d. The application of TTCs did not affect beef quality, however longer storage at higher temperatures resulted in higher microbial loadings. Therefore, it can be concluded that shorter, cooler TTCs could be implemented to decrease ageing time requirements and maintain beef safety.
KW - Accelerated ageing
KW - Colour stability
KW - Eating quality
KW - Holding temperature
KW - Time
KW - Untrained consumer panel
UR - http://www.scopus.com/inward/record.url?scp=85058379639&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85058379639&partnerID=8YFLogxK
U2 - 10.1016/j.meatsci.2018.11.023
DO - 10.1016/j.meatsci.2018.11.023
M3 - Article
C2 - 30562640
AN - SCOPUS:85058379639
SN - 0309-1740
VL - 150
SP - 23
EP - 32
JO - Meat Science
JF - Meat Science
ER -