diplomsko delo
Marija Maja Kresnik (Author), Silvester Žgur (Reviewer), Lea Demšar (Mentor)

Abstract

Namen naloge je bil ugotoviti razlike v nekaterih fizikalno-kemijskih parametrih in senzoričnih lastnostih, ki nastanejo med mokrim in suhim zorenjem mesa. V poskusu smo 39 dni suho in mokro zorili tri vzorce govejih ledij s kostjo in krovnim lojem, ki smo jih pridobili iz trupov mladih bikov, 2 dni po zakolu. Suho in mokro zorenje je potekalo v hladilniku pri temperaturi 1 ± 1 °C, pri suhem zorenju smo v hladilniku omogočili cirkulacijo zraka in nadzorovali relativno vlažnost. Meritve fizikalno-kemijskih parametrov (pH, izguba mase, instrumentalno merjenje barve in teksture) in senzorično analizo kakovosti toplotno obdelanih (sous vide, 1 h, temperatura 72 °C) vzorcev smo izvedli 2., 31. in 39. dan po zakolu. Ocena izgube mase pri suhem zorenju ledij (13,90-26,20 %) je bistveno večja kot izguba mase pri mokrem zorenju (2,11-2,36 %). Po 39-dnevnem zorenju so mehkoba mokro (instrumentalno in senzorično) zorenih ter mehkoba (instrumentalno in senzorično), vonj in aroma suho zorenih ledij bistveno boljši kot pri nezorenih ledjih. 39 dni suho zorena goveja ledja so značilno bolj sočna, mehkejša, boljšega vonja in arome kot mokro zorena ledja. Postopek suhega zorenja govejih ledij v hladilnikih, ki niso namenjeni suhemu zorenju mesa, ni primeren, zaradi ugotovljenega kvara enega od treh kosov ledij med 31-im in 39-im dnem zorenja.

Keywords

meso;goveje meso;goveja ledja;zorenje;suho zorenje;mokro zorenje;kakovost mesa;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [M. M. Kresnik]
UDC: 637.5.032:663.2:543.92
COBISS: 32318979 Link will open in a new window
Views: 656
Downloads: 169
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Other data

Secondary language: English
Secondary title: Comparison of dry and wet aged beef loins
Secondary abstract: 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.
Secondary keywords: meat;beef;beef loins;ageing;dry ageing;wet ageing;quality of meat;sensory properties;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VI, 23 f.
ID: 12035090