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Ageing effect on foal meat preservation


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https://doi.org/10.12706/itea.2018.004

Authors: M. Ruiz, M.J. Beriain, K. Insausti, J.M. Lorenzo, M.J. Cantalejo y M.V. Sarriés
Issue: 114-1 (45-60)
Topic: Animal Production
Keywords: Foal, ageing, texture, color degradation, TBAR'S, sensory analysis
Summary:

Ageing effect in loin and steaks was investigated to study quality parameters on foal meat. Eight Longissimus dorsi muscles (LD) aged 24 hours inside the carcass from 15‑month‑old foals were used. One equal part of the loin was not aged, the second part was aged 7 days and both of them were filleted in steaks, aged for 9 days in trays and preserved in an expositor chamber. There was no interaction between loin ageing time and steak conservation time. Texture values were low at the beginning, the foal meat being described as "tender". Redness (a*) was intense and metmyoglobin content was low, but lipid oxidation and odor degradation increased. When ageing was carried out on steaks, oxygen exposure time and the free oxygen atmosphere made foal meat deteriorate rapidly. Lipid and myoglobin oxidation and color degradation increased day by day. In addition, the longer the meat was exposed to free oxygen, the worse were the scores for sensory color and odor of foal meat. The preservation time of foal meat was less than 3 days, the characteristic color being the limiting factor.

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