<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to evaluate the technological suitability of selected beef muscles: m. semitendinosus (BST), m. semimembranosus (BSM), mm. psoas major and minor (BPM) as entire primal cuts in the production of raw fermented meats, compared to the raw pork rump (RSR) and loin (RSL), widely known in the Podlasie region. The 4-week maturation was conducted by the same traditional method in a genuine ripening room, and the texture, colour and sensory parameters of the pork and beef products were compared. The lowest water activity (0.89 and 0.83), pH (5.16 and 4.75) as well as the highest WB shear force (8.50 and 19.96 kG/cm2) and TPA hardness (52.12 and 199.24 N) were found in the ready-to-eat RSL and BST, respectively. The RSR and BPM were characterized by the lowest values of WB shear force (7.63 and 9.49 kG/cm2), TPA hardness (48.17 and 105.18 N) and TPA chewiness (8.39 and 32.68 N), as well as the highest grades for overall impression (4.50 pts), cross-section colour (4.60 pts), structure (4.60 pts), tenderness (4.30 and 4.70 pts) and flavour desirability (4.60 pts) in the sensory evaluation while the RSL and BPM were the juiciest (4.60 and 4.70 pts). The a* values and chroma showed an increase in redness during the first 2 weeks of beef aging and during the entire aging period in the pork products. The most significant colour differences were found for BSM, BST and BPM products (ΔEL*a*b*=6.48, 5.27 and 4.24, respectively).</p></abstract>

The aim of the study was to evaluate the technological suitability of selected beef muscles: m. semitendinosus (BST), m. semimembranosus (BSM), mm. psoas major and minor (BPM) as entire primal cuts in the production of raw fermented meats, compared to the raw pork rump (RSR) and loin (RSL), widely known in the Podlasie region. The 4-week maturation was conducted by the same traditional method in a genuine ripening room, and the texture, colour and sensory parameters of the pork and beef products were compared. The lowest water activity (0.89 and 0.83), pH (5.16 and 4.75) as well as the highest WB shear force (8.50 and 19.96 kG/cm2) and TPA hardness (52.12 and 199.24 N) were found in the ready-to-eat RSL and BST, respectively. The RSR and BPM were characterized by the lowest values of WB shear force (7.63 and 9.49 kG/cm2), TPA hardness (48.17 and 105.18 N) and TPA chewiness (8.39 and 32.68 N), as well as the highest grades for overall impression (4.50 pts), cross-section colour (4.60 pts), structure (4.60 pts), tenderness (4.30 and 4.70 pts) and flavour desirability (4.60 pts) in the sensory evaluation while the RSL and BPM were the juiciest (4.60 and 4.70 pts). The a* values and chroma showed an increase in redness during the first 2 weeks of beef aging and during the entire aging period in the pork products. The most significant colour differences were found for BSM, BST and BPM products (ΔEL*a*b*=6.48, 5.27 and 4.24, respectively).

Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products

Department of Animal Product Technology, University of Agriculture in Krakow, Poland Balicka 122, 30-149 Kraków, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the study was to evaluate the technological suitability of selected beef muscles: m. semitendinosus (BST), m. semimembranosus (BSM), mm. psoas major...

Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products

Published Online: Nov 15, 2014

Page range: 977 - 987

Received: Nov 04, 2013

Accepted: Apr 15, 2014

DOI: https://doi.org/10.2478/aoas-2014-0044

© by Ewelina Węsierska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.