Title: Eating quality of hot-boned beef sirloin from Polish Black-and-White x Limousin crossbreeds

Authors: Jacek Niedźwiedź; Marek Cierach

Addresses: Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Ul. Oczapowskiego 2, 10-719 Olsztyn, Poland ' Department of Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Ul. Oczapowskiego 2, 10-719 Olsztyn, Poland

Abstract: The aim of this study was to determine the eating quality and safety of hot-boned beef subjected to wet-ageing. The experiment was carried out on beef sirloin (longissimus thoracis muscle) removed 45 mins post-mortem from 18-20-month-old bulls of the Polish Black-and-White x Limousin crossbreeds. The decrease in pH value was accompanied by a significant increase (p < 0.05) of L* and a* values, respectively from 29.91 and 12.26 (45 mins, post-mortem) to 35.74 and 16.41 (48 h post-mortem). Peak shear force decreased significantly (p < 0.05) from 74.35 N to 27.63 N after 14 days of ageing. Sensory values for tenderness were higher as the ageing time increased, which agree with data obtained for Warner-Bratzler shear force lack of changes in smell, appearance and colour as well as in pH value between 48 h and 14 days post-mortem confirms good quality of meat.

Keywords: beef sirloin; eating quality; hot boning; meat quality; food safety; wet ageing; pH value; peak shear force; meat tenderness; meat smell; meat appearance; meat colour; meat ageing.

DOI: 10.1504/IJPTI.2015.072436

International Journal of Postharvest Technology and Innovation, 2015 Vol.5 No.1, pp.8 - 12

Accepted: 17 Mar 2015
Published online: 13 Oct 2015 *

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