Effect Of Ageing Time On Quality Characteristics Of Different Bovine Muscles

This study assessed the impact of the ageing period on the sensory qualities and physical properties of muscles derived from animals obtained by crossing dairy cattle with Limousin meat breed animals. The materials consisted of five muscles - the musculus semitendinosus, musculus semimembranosus, musculus longissimus thoracis, musculus longissimus lumborum and musculus gluteus medius - which underwent the ageing process in a vacuum at 2 degrees C +/- 1 degrees C. In the case of the raw muscles, the colour, pH and the extent of drip loss was determined. In the case of the grilled muscles, a sensory evaluation was conducted and the texture was instrumentally evaluated. The results showed that the musculus semitendinosus achieved the greatest improvement in positive sensory characteristics due to 14 or 21 days of ageing, which may extend its culinary utility. Among the tested muscles, the musculus longissimus thoracis and lumborum and musculus gluteus medius showed the highest culinary utility after 14 and 21 days of ageing.