THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES
The aim of this study was to assess the pH trend during the dry and wet aging processes, of two anatomical cuts (ribeye and sirloin), from two different beef breeds: Black Angus (BA) and Romanian Spotted (RS). Thus, acidity during the aging period was measured and the correlations between pH values...
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| Format: | Article |
| Language: | English |
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AcademicPres
2024-06-01
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| Series: | Agricultura |
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| Online Access: | https://journals.usamvcluj.ro/index.php/agricultura/article/view/14885 |
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| author | Maria-Cristina Gliga (Colciar) Adriana Paula David Giorgiana Mihaela Catunescu Ioana Maria Bodea Manuel León Camacho Maria Tofana |
| author_facet | Maria-Cristina Gliga (Colciar) Adriana Paula David Giorgiana Mihaela Catunescu Ioana Maria Bodea Manuel León Camacho Maria Tofana |
| author_sort | Maria-Cristina Gliga (Colciar) |
| collection | DOAJ |
| description | The aim of this study was to assess the pH trend during the dry and wet aging processes, of two anatomical cuts (ribeye and sirloin), from two different beef breeds: Black Angus (BA) and Romanian Spotted (RS). Thus, acidity during the aging period was measured and the correlations between pH values and the qualitative attributes of meat were assessed and compared between two beef cattle breeds. The results showed that after 14 days of wet aging, the pH value decreased below 5.29 for all samples, with the lowest pH recorded for the Black Angus Ribeye (BAR) sample. In contrast, after 21 days of dry aging, the pH of the samples dropped below 5.33, with the lowest value (5.14) measured for the Black Angus Ribeye (BAR) sample. Thus, the BA breed exhibited a greater decrease in pH compared to RS, which could indicate an advanced proteolysis of proteins. |
| format | Article |
| id | doaj-art-2c5a3163d4514b5aa650901ce22ff655 |
| institution | Kabale University |
| issn | 1221-5317 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj-art-2c5a3163d4514b5aa650901ce22ff6552025-02-02T09:24:04ZengAcademicPresAgricultura1221-53172024-06-011291-214885THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSESMaria-Cristina Gliga (Colciar)0Adriana Paula David1Giorgiana Mihaela Catunescu2Ioana Maria Bodea3Manuel León Camacho4Maria Tofana5UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCAUniversity of Agricultural Sciences and Veterinary Medicine Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine Cluj-NapocaInstituto de la Grasa, Sevilla, SpainUniversity of Agricultural Sciences and Veterinary Medicine Cluj-NapocaThe aim of this study was to assess the pH trend during the dry and wet aging processes, of two anatomical cuts (ribeye and sirloin), from two different beef breeds: Black Angus (BA) and Romanian Spotted (RS). Thus, acidity during the aging period was measured and the correlations between pH values and the qualitative attributes of meat were assessed and compared between two beef cattle breeds. The results showed that after 14 days of wet aging, the pH value decreased below 5.29 for all samples, with the lowest pH recorded for the Black Angus Ribeye (BAR) sample. In contrast, after 21 days of dry aging, the pH of the samples dropped below 5.33, with the lowest value (5.14) measured for the Black Angus Ribeye (BAR) sample. Thus, the BA breed exhibited a greater decrease in pH compared to RS, which could indicate an advanced proteolysis of proteins.https://journals.usamvcluj.ro/index.php/agricultura/article/view/14885ph, meat, meat aging, romanian spotted, black angus |
| spellingShingle | Maria-Cristina Gliga (Colciar) Adriana Paula David Giorgiana Mihaela Catunescu Ioana Maria Bodea Manuel León Camacho Maria Tofana THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES Agricultura ph, meat, meat aging, romanian spotted, black angus |
| title | THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES |
| title_full | THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES |
| title_fullStr | THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES |
| title_full_unstemmed | THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES |
| title_short | THE pH TRENDS OF BEEF MEAT DURING TWO AGING PROCESSES |
| title_sort | ph trends of beef meat during two aging processes |
| topic | ph, meat, meat aging, romanian spotted, black angus |
| url | https://journals.usamvcluj.ro/index.php/agricultura/article/view/14885 |
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