Investigation of the meat maturation process
Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (a...
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| Format: | Article |
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Maykop State Technological University
2025-04-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/799 |
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| author | T. A. Mukhamedov S. M. Mukhamedova |
| author_facet | T. A. Mukhamedov S. M. Mukhamedova |
| author_sort | T. A. Mukhamedov |
| collection | DOAJ |
| description | Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (aging) of horse meat, beef and donkey meat. The Research methods. A systematic search process was conducted in the database using specific keywords for the relevant articles from the moment of their creation until November 15, 2024. For a more complete coverage of the relevant literature, the list of links to related articles was studied manually. The Results. The article analyzes the results of experiments performed using the methods of dry and wet maturation of meat. It has been established that the choice of the method of maturation and the diet of animals plays a key role in the formation of organoleptic properties of meat. A comparative assessment of various approaches to maturation has shown that optimal storage and feeding conditions can significantly improve the quality of meat, increasing its nutritional properties and taste characteristics, which is important for the meat industry and consumer preferences. Conclusion. An analysis of modern research on meat aging methods demonstrates the significant influence of various factors on its quality. The aging method, the feeding system and the duration of exposure have a significant impact on the physico-chemical and sensory characteristics of the product. Dry and wet aging, each with its own unique advantages and disadvantages, affect the nutrient content, taste and texture. The use of organic feeds additionally enriches the meat with unsaturated fatty acids, which enhances its nutritional value. |
| format | Article |
| id | doaj-art-285f9861214a4dc688b49e76fc726bbe |
| institution | Kabale University |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2025-04-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-285f9861214a4dc688b49e76fc726bbe2025-08-20T03:37:11ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292025-04-01211698910.47370/2072-0920-2025-21-1-69-89709Investigation of the meat maturation processT. A. Mukhamedov0S. M. Mukhamedova1Kostanay Regional University named after Akhmet BaitursynulyBranch of the Joint-Stock Company “National Center for Advanced Studies “Orleu” Institute of Professional Development in the Kostanay Region”Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (aging) of horse meat, beef and donkey meat. The Research methods. A systematic search process was conducted in the database using specific keywords for the relevant articles from the moment of their creation until November 15, 2024. For a more complete coverage of the relevant literature, the list of links to related articles was studied manually. The Results. The article analyzes the results of experiments performed using the methods of dry and wet maturation of meat. It has been established that the choice of the method of maturation and the diet of animals plays a key role in the formation of organoleptic properties of meat. A comparative assessment of various approaches to maturation has shown that optimal storage and feeding conditions can significantly improve the quality of meat, increasing its nutritional properties and taste characteristics, which is important for the meat industry and consumer preferences. Conclusion. An analysis of modern research on meat aging methods demonstrates the significant influence of various factors on its quality. The aging method, the feeding system and the duration of exposure have a significant impact on the physico-chemical and sensory characteristics of the product. Dry and wet aging, each with its own unique advantages and disadvantages, affect the nutrient content, taste and texture. The use of organic feeds additionally enriches the meat with unsaturated fatty acids, which enhances its nutritional value.https://newtechology.mkgtu.ru/jour/article/view/799horse meatbeefdonkey meatmeatmaturationaging methodsagingphysico-chemical characteristicssensory propertiesorganoleptic qualitiesfeeding systemsdry agingwet agingfatty acidsmicrobiological characteristics |
| spellingShingle | T. A. Mukhamedov S. M. Mukhamedova Investigation of the meat maturation process Новые технологии horse meat beef donkey meat meat maturation aging methods aging physico-chemical characteristics sensory properties organoleptic qualities feeding systems dry aging wet aging fatty acids microbiological characteristics |
| title | Investigation of the meat maturation process |
| title_full | Investigation of the meat maturation process |
| title_fullStr | Investigation of the meat maturation process |
| title_full_unstemmed | Investigation of the meat maturation process |
| title_short | Investigation of the meat maturation process |
| title_sort | investigation of the meat maturation process |
| topic | horse meat beef donkey meat meat maturation aging methods aging physico-chemical characteristics sensory properties organoleptic qualities feeding systems dry aging wet aging fatty acids microbiological characteristics |
| url | https://newtechology.mkgtu.ru/jour/article/view/799 |
| work_keys_str_mv | AT tamukhamedov investigationofthemeatmaturationprocess AT smmukhamedova investigationofthemeatmaturationprocess |