López-Maldonado, Ingrid M.

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    Efecto del tiempo de maduración y edad cronológica sobre características organolépticas de carne de res de Puerto Rico
    (2009) López-Maldonado, Ingrid M.; Rivera, Aixa; College of Agricultural Sciences; Casas, Américo; Negrón, Edna; Macchiavelli, Raúl; Food Science and Technology Program; Sotomayor, David
    The effects of wet aging on the organoleptic and chemical characteristics of 𝘚𝘦𝘮𝘪𝘵𝘦𝘯𝘥𝘪𝘯𝘰𝘴𝘶𝘴 and 𝘓𝘰𝘯𝘨𝘪𝘴𝘴𝘪𝘮𝘶𝘴 𝘥𝘰𝘳𝘴𝘪 muscles of four age groups of bovines was evaluated . Muscle samples were collected from the left hindquarter of twenty four young bulls divided in four chronological age groups (2, 4, 6, and 8 permanent incisor) that were processed at Mayaguez Slaughter House in Mayaguez, Puerto Rico. Chronological age was determined by the number of permanent incisor teeth. Response variables measured were tenderness, evaluated by mechanical WBS, sensory panel and color and pH were estimated. The results showed there were differences (P<0.05) in the treatments and the interactions muscle*treatment. Which indicates that the measures varies with the muscle evaluated and the treatment (days) which were used. Differences (P<0.05) were found in the WBS evaluations in raw and cooked samples in both muscles (ST and LD). The LD muscle showed lower values in WBS in raw and cooked samples. The sensory panel results indicates the consumers found differences (p<0.05) in both muscle for the tenderness, juiciness and general acceptance. The ST show higher values (P<0.05) for the tenderness, juiciness and general acceptance than LD as perceived by the sensory panel. The ST muscles were more alkaline and lightness (P<0.05) than LD. All the parameters evaluated demonstrated significant values (P<0.05) at 7 days of treatment.