Publicação
Goat meat quality. Effects of salting, air-drying and ageing processes
| Resumo: | The effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle. Animals were slaughtered at the Bragança slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4 °C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h. The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (aw) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness. |
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| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Pereira, Etelvina; Rodrigues, Sandra |
| Assunto: | Goat Meat New processed product |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle. Animals were slaughtered at the Bragança slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4 °C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h. The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (aw) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness. |
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