Physical and texture parameters used in the analysis of meat freshness

Authors:
Gheorghe Gutt, Sergiu Paduret, Sonia Amariei, Mihaela Plesca

Volume 20, Issue 3;
Pages: 257-262;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Finding physical and texture parameters that reflects the freshness of meat is aim of this study. Fresh meat of horse was used for the study. In a previous study it has been determined and studied all primary and secondary texture parameters resulting from the texture profile analysis (TPA) to this type of meat. Pronounced anisotropy due the fibering both meat and area of the sampling, led to inconclusive results. Based on these findings in the present work the study of meat freshness has approached using other physical and texture parameters namely: tension stress ( ), hardness under load (Hs), work of deformation (Lm), slope of the line F1N -Fmax and relaxation (R) of the meat sample. For this purpose the samples from the slaughtered animal of the croup area were loaded with a force increasing progressively to 10 mm compression then stopped the application of force and it was recorded the evolution of this force in time corresponding to the deformation. Measurements were made daily for 10 days, the samples of meat held in a refrigerated temperature of 50C, until the appearance of the biogenic amines of degradation , when testing was stopped
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