Changes in tenderness during aging of vacuum-packaged beef

LANARI M.C., BEVILACQUA A. E, ZARITZKY N.E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

Año: 1987 p. 95 - 109

0145-8892

Lanari M.C., Bevilacqua A. E, Zaritzky N.E. Changes in tenderness during aging of vacuum-packaged beef. Journal of Food Processing and Preservation; 11 (2) 95-109. Food and Nutrition Press Inc.Trumbull EEUU. 1987. The variations of tenderness during aging of vacuum packaged beef at different storage temperatures (0, 4, 10 and 13°C) was determined. Tensile and Warner-Bratzler (WB) shear measurements were used to asses the tenderness of raw and cooked beef (M Semitendinosus). Coefficients of variation corresponding to each method demonstrated the usefulmess of the WB shear test with cooked beef. An exponential decay equation was used to quantify changes in beef tenderness during aging; rate constants and activation energies for each method were calculated. The model was adequate to re[present the time dependence of different aging indicators: Biochemical Index of Myofibrillar Aging (BIMA) and Yield Point (YP)