Oxidative Stability and Quality Parameters of Veal During Ageing
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Oxidative-Stability-and-Quality-Parameters-of-Veal-During-Ageing,157248,0,2.html |
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| author | Mateja Lušnic Polak Mojca Kuhar Iva Zahija Lea Demšar Tomaž Polak |
| author_facet | Mateja Lušnic Polak Mojca Kuhar Iva Zahija Lea Demšar Tomaž Polak |
| author_sort | Mateja Lušnic Polak |
| collection | DOAJ |
| description | The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation product determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality. |
| format | Article |
| id | doaj-art-b355d13bbdc94450a97badda8a08c096 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b355d13bbdc94450a97badda8a08c0962025-02-03T09:11:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-01-01731243110.31883/pjfns/157248157248Oxidative Stability and Quality Parameters of Veal During AgeingMateja Lušnic Polak0https://orcid.org/0000-0001-9768-3028Mojca Kuhar1https://orcid.org/0000-0003-4261-752XIva Zahija2https://orcid.org/0000-0002-7864-8136Lea Demšar3https://orcid.org/0000-0003-2408-4256Tomaž Polak4https://orcid.org/0000-0001-9024-3855Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaThe objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation product determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.http://journal.pan.olsztyn.pl/Oxidative-Stability-and-Quality-Parameters-of-Veal-During-Ageing,157248,0,2.htmlageingvealquality parameterstbarsprotein carbonyls |
| spellingShingle | Mateja Lušnic Polak Mojca Kuhar Iva Zahija Lea Demšar Tomaž Polak Oxidative Stability and Quality Parameters of Veal During Ageing Polish Journal of Food and Nutrition Sciences ageing veal quality parameters tbars protein carbonyls |
| title | Oxidative Stability and Quality Parameters of Veal During Ageing |
| title_full | Oxidative Stability and Quality Parameters of Veal During Ageing |
| title_fullStr | Oxidative Stability and Quality Parameters of Veal During Ageing |
| title_full_unstemmed | Oxidative Stability and Quality Parameters of Veal During Ageing |
| title_short | Oxidative Stability and Quality Parameters of Veal During Ageing |
| title_sort | oxidative stability and quality parameters of veal during ageing |
| topic | ageing veal quality parameters tbars protein carbonyls |
| url | http://journal.pan.olsztyn.pl/Oxidative-Stability-and-Quality-Parameters-of-Veal-During-Ageing,157248,0,2.html |
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