Artículo
Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed
Autor/es | García Torres, Susana
López Gajardo, Adoración Tejerina, David Prior, Estrella Cabeza de Vaca, María Horcada Ibáñez, Alberto Luis |
Departamento | Universidad de Sevilla. Departamento de Ciencias Agroforestales |
Fecha de publicación | 2020 |
Fecha de depósito | 2020-11-18 |
Publicado en |
|
Resumen | The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to ... The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality |
Cita | García Torres, S., López Gajardo, A., Tejerina, D., Prior, E., Cabeza de Vaca, M. y Horcada Ibáñez, A.L. (2020). Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed. Foods, 2020 (9) (2020 (1417)), 1 p.-19 p.. |
Ficheros | Tamaño | Formato | Ver | Descripción |
---|---|---|---|---|
Effect of twofoods-09-01417-v2.pdf | 728.6Kb | [PDF] | Ver/ | |