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Orientador(es)
Resumo(s)
Meat quality, as judged by the consumer, is mainly dictated by colour, juiciness and tenderness. Wet maturation of meat done by vacuum-packaging (VP) allows the ageing process to continue, yet in conditions that retard meat spoilage. The objective of this study was to evaluate the evolution of meat quality traits (colour, TBARs, water retention capacity [WRC] and Warner-Bratzler shear-force [SF]), and their interrelationships with physicochemical characteristics (pH, water activity [aw] and proximate composition) in VP lamb meat during refrigeration.
Descrição
Palavras-chave
Colour Water retention capacity Shear-force TBARs Maturation
Contexto Educativo
Citação
Rodrigues, Gisela; Lorenzo, José Manuel; Gonzales-Barron, Ursula; Cadavez, Vasco (2019). Evolution of lamb meat quality traits under prolonged vacuum storage. In Gonzales-Barron, Ursula; Cadavez, Vasco (Eds.) 11th International Conference on Predictive Modelling in Food: book of abstracts. Bragança: Instituto Politécnico de Bragança. ISBN 978-972-745-261-3
Editora
Instituto Politécnico de Bragança