The purpose of the task was to determine the differences in some physico-chemical parameters and sensory properties that occur between the wet and dry ageing of meat. In the experiment, three samples of bovine loins with bones and cover fat, obtained from the carcasses of young bulls 2 days after slaughter were aged dry and wet for 39 days. The dry and wet ageing took place in a refrigerator at a temperature of 1 ± 1 °C. During the dry ageing the air circulation in the refrigerator and controlled the relative humidity were allowed. The measurements of the physico-chemical parameters (pH, weight loss, instrumental measurement of colour and texture) and the sensory analysis of the quality of the heat-treated samples (sous vide, 1 h, temperature 72 °C) were carried out on the 2nd, 31st and 39th day after slaughter. The estimate of weight loss during dry loin aging (13.90-26.20 %) is significantly higher than the weight loss during wet aging (2.11-2.36 %). After 39 days of aging, the tenderness of wet-aged loins (instrumental and sensory) and the tenderness (instrumental and sensory), smell and aroma of dry-aged loins are significantly better than those of non-aged loins. 39-day dry aged beef loin is significantly juicier, tenderer, with better smell and flavour than wet aged loin. The process of dry ageing of beef in refrigerators not intended for dry-ageing of meat is not suitable, because of the observed spoilage of one of the three loins between the 31st and 39th day of ageing.
|
