Changes in Sensory, Physical and Chemical Properties of Beef Loins during Prolonged Conditioning at Chilled Temperatures

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  • 牛肉の長期熟成中における官能評価,物性および化学成分の変化
  • ギュウニク ノ チョウキ ジュクセイチュウ ニ オケル カンノウ ヒョウカ ブ

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The conditioning of beef was studied by examining changes in sensory, physical and chemical properties of muscles during prolonged storage at chilled temperatures. Four sets of beef loins from both sides (n=4) were used. Each loin was cut into 4, giving 8 pieces per animal. The pieces were vacuum-sealed (by polyethylene film), divided into 8 groups (each piece from each animal), and stored for 4, 8, 16, 32, 40, 48, 56 and 64 days at -1.5-0°C. The results can be summarized as follow: 1) Both the sensory test and tenderness of the meat measured by Tensipresser showed a significant increase in tenderness until 32 days. Thereafter tenderness showed no change until 64 days. The correlation coefficient between measurements of Tensipresser and sensory scores was 0.755. (P<0.01). 2) From the result of the sensory test, two out of four samples showed an obvious deterioration in taste in 64 days. One was supposed to be caused by the effect of bacteria, since viable counts reached 107 cells/g. However, in the other sample, viable counts did not increase so much and reached 105 cells/g even in 64 days. Also from the analysis of flavor components, it could not be ascertained why the deterioration in taste in this sample occured. Another two samples maintained palatable taste until 64 days. All samples maintained favorable meat color. 3) As the increase in tenderness stopped, and in some cases meat quality deteriorated during prolonged conditioning, it was concluded that chilled beef should be consumed from 32 days to 56 days postmortem.

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