Modelling meat eating quality traits during ageing as affected by early post-mortem pH decay

Cadavez, Vasco; Xavier, Cristina; Gonzales-Barron, Ursula

Publication

Modelling meat eating quality traits during ageing as affected by early post-mortem pH decay

2017Conference object

dc.contributor.author	Cadavez, Vasco
dc.contributor.author	Xavier, Cristina
dc.contributor.author	Gonzales-Barron, Ursula
dc.date.accessioned	2018-03-23T17:28:11Z
dc.date.available	2018-03-23T17:28:11Z
dc.date.issued	2017
dc.description.abstract	Previous work has demonstrated that beef carcasses can be accurately classified into optimal quality and cold-shortened in accordance to the concept of pH/temperature ’ideal window’ by early post-mortem pH/temperature decay descriptors. The objective of this study was to assess the combined effects of such variables on the two main eating quality attributes of meat-tenderness (measured as shear force) and juiciness (measured as cooking loss)-during chill ageing. The pH and temperature of longissimus thoracis muscle of 51 beef carcasses were recorded during 24 h post-mortem, and decay descriptors were then obtained by fitting exponential models. Measures of Warner-Bratzler shear force and cooking loss were obtained from cooked meat after 3, 8 and 13 days of cold ageing. A fitted mixed-effect models revealed that both meat tenderisation and cooking loss increased with ageing (p<0.01) although their rates slowed down in time (p<0.05). Beef carcasses with a higher pH (obtained at different endpoints: 1.5, 3.0, 4.5 or 6.0 h post-mortem) produced aged meat with increased tenderness (p=0.013) and increased water retention during cooking (p=0.016) than those of lower pH. Nonetheless, the slower the pH decay rate, as happens in a cold-shortened carcass, the lower the potential for tenderisation (p=0.038) and water retention (p=0.050) during ageing. Whereas sex affected shear force, with females producing meat of higher tenderness, aged meat of increased water retention was produced by heavier beef carcasses (p<0.001). The good fitting quality of the shear force (R2=0.847) and cooking loss (R2=0.882) models indicated that both eating quality attributes can be approached by recording the pH decline of a beef carcass during the first 3.0 hours after slaughter.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Cadavez, Vasco; Xavier, Cristina; Gonzales-Barron, Ursula (2017). Modelling meat eating quality traits during ageing as affected by early post-mortem pH decay. In Food and Biosystems Engineering Conference. Rhodes Island. ISBN 978-960-9510-23-3	pt_PT
dc.identifier.isbn	978-960-9510-23-3
dc.identifier.uri	http://hdl.handle.net/10198/16509
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Beef	pt_PT
dc.subject	Carcass	pt_PT
dc.subject	Tenderness	pt_PT
dc.subject	Cook loss	pt_PT
dc.subject	Maturation	pt_PT
dc.title	Modelling meat eating quality traits during ageing as affected by early post-mortem pH decay	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.citation.conferencePlace	Rhodes Island, Greece	pt_PT
oaire.citation.startPage	413	pt_PT
oaire.citation.title	Proceedings of the FABE 2017 Food and Biosystems Engineering Conference	pt_PT
person.familyName	Cadavez
person.familyName	Gonzales-Barron
person.givenName	Vasco
person.givenName	Ursula
person.identifier	R-000-HDG
person.identifier.ciencia-id	441B-01AB-A12E
person.identifier.ciencia-id	0813-C319-B62A
person.identifier.orcid	0000-0002-3077-7414
person.identifier.orcid	0000-0002-8462-9775
person.identifier.rid	A-3958-2010
person.identifier.scopus-author-id	9039121900
person.identifier.scopus-author-id	9435483700
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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