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ORIGINAL ARTICLE
Oxidative Stability and Quality Parameters of Veal During Ageing
1
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Submission date: 2022-09-27
Acceptance date: 2022-12-07
Online publication date: 2023-01-11
Publication date: 2023-02-21
Corresponding author
Mateja Lušnic Polak
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
Pol. J. Food Nutr. Sci. 2023;73(1):24-31
KEYWORDS
TOPICS
Other techniquesOthersEffects on food qualitySensory propertiesCookingMeat productsLipids / Lipid oxidation products
ABSTRACT
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation product determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.
FUNDING
The work was financially supported by the research programs funded by the Slovenian Research Agency (P4-0234).
CONFLICT OF INTEREST
Authors declare no conflict of interests.
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