Suho zorenje govejega mesa

diplomsko delo

Mojca Krajnc (Author), Aleš Kuhar (Reviewer), Silvester Žgur (Mentor)

Abstract

Poznamo dve glavni vrsti zorenja govejega mesa, in sicer: mokro in suho zorenje. Pri mokrem zorenju meso zapakiramo v vakuumsko embalažo in ga shranimo pri nadzorovani hladilni temperaturi za določeno obdobje. Suho zorenje pa je postopek, kjer obesimo goveje trupe ali posamezne kose v hladilnem prostoru, kjer jih pustimo zoret najpogosteje med 14 in 35 dni pri temperaturi med 0 - 4°C, relativni vlagi okoli 80 % in pretoku zraka med 0,5 – 2,0 m/s. Ključni učinek suhega zorenja je koncentriranje okusa, ki ga lahko opišemo le kot »suho zoreno meso«. Suho zorenje je tradicionalni način zorenja, ki se je uporabljal pred nedavnim odkritjem vakuumskih vrečk. Danes pa ta način uporablja le malo število predelovalcev predvsem za vrhunske restavracije. Gre za zamuden proces, ki za želen rezultat potrebuje nadzorovane pogoje. Prav tako je količina prodanega suho zorenega mesa manjša v primerjavi s količino prodanega mesa, ki je mokro zoreno. Zato suho zorimo le najbolj kakovostno meso z ustrezno marmoriranostjo. Vsi ti našteti dejavniki so razlog, da je tako zoreno meso v povprečju za 25 % dražje kot nezoreno ali mokro zoreno meso. Vendar pa so potrošniki, ki prisegajo na izrazit »suho zoren« okus govejega mesa, za ta izdelek pripravljeni plačati več.

Keywords

govedo;meso;zorenje mesa;suho zorenje;kakovost mesa;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[M. Krajnc]
UDC:	636.2:637.5(043.2)
COBISS:	60162563
Views:	752
Downloads:	141
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Dry aging of beef
Secondary abstract:	There are two main types of beef aging: wet and dry aging, which result in more tender meat and in improved palatability attributes. In wet aging, the meat is placed in a vacuum pack and stored at a controlled refrigerated temperature for a specified period of time. In dry aging, beef carcasses or individual cuts are hung in a refrigerated room and age there usually for 14 - 35 days, at a temperature between 0 - 4°C, a relative humidity of about 80 % and an air flow of about 0.5 – 2.0 m/s. The key effect of dry aging is the concentration of flavour, which can only be described as »dry aged beef«. Dry aging is a traditional method of aging that was used before the recent development of vacuum packaging. However, today this method is only used by a small number of processors, mainly for upscale restaurants. It is a time consuming process that requires controlled conditions for the desired result. In addition, the retail yield of dry-aged meat is significantly lower than that of wet-aged meat. Therefore, only the best cuts of meat with good marbling are dry aged. All these factors are the reason why such aged meat is about 25 % more expensive than unaged or wet-aged meat. However, consumers who swear by the distinct taste of dry-aged beef are willing to pay more for this product.
Secondary keywords:	cattle;meat;beef;meat aging;dry aging;quality;
Type (COBISS):	Diploma project paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko
Pages:	VII, 18 str.
ID:	12795251