What is ripening of meat

Meat Sci. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur Food Res Technol. Multi-element Method.

Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation. Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties. J Food Eng. Meat and Meat products. Food and Agriculture Organization; Accessed March 1, Curing: processes and applications. Academic Press; London, England: A simple method for the isolation and purification of total lipides from animal tissue.

J Biol Chem. Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin.

The use and control of nitrate and nitrite for the processing of meat products. Meat color measurements. Effects of genotype and rearing system on sensory characteristics and preference for pork M. Longissimus dorsi Food Qual Prefer. Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham. Fatty acid composition and meat quality traits of organically reared Korean native black pigs. Livest Sci. Biochemical characteristics of dry-cured lacon a Spanish traditional meat product throughout the manufacture, and sensorial properties of the final product.

Effect of some additives. Food Control. Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin.

Sensory Evaluation Techniques. Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities. Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat. Asian Australas J Anim Sci.

Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J Lipid Res. Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines. Food Sci Technol Int. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J Agric Food Chem. The flavor of Iberian ham. In: Toldra F, editor. Research Signpost; Trivandrum, India: However, a recent study examined inoculation of sausages with LAB and reported on the microbiological safety of the practice Benito et al.

The number of LAB during ripening duration is the key process in sausage quality and appears to be important for modifying salchichon characteristics. The main purposes of this study were to establish the most effective ripening period and also to examine the influence of rosemary powder on LAB and growth of other microbe, by increasing LAB competition with other bacteria in SMS. As results, salchichon sausage modification may generate the intention of improving the economic value of pork rear leg within the Korean and East Asian market by minimizing ripening duration.

The traditional salchichon formulation was modified to produce Korean style SMS. A total of 3, g rear leg lean pork and 1, g pork back fat were coarsely ground through a 0. The mixture was re-ground and stuffed into a natural hog casing 62 to 65 mm in diameter. The SMS treatments were as follows: i salchichon ripened for 45 days without rosemary powder ROR45 , ii salchichon ripened for 60 days without rosemary powder ROR60 , iii salchichon ripened for 45 days with rosemary powder RWR45 , and iv salchichon ripened for 60 days with rosemary powder RWR The four SMS per treatments underwent chemical and physico-chemical analysis to determine the effects of ripening duration and adding rosemary.

Moisture, crude fat, crude protein and crude ash content were determined by oven-drying, soxhlet, kjeldahl and dry ashing methods, respectively AOAC Triple readings were performed for each sample, and all results were averaged. Texture properties were measured using the modified method of Kealy This procedure was used to determine adhesiveness, chewiness, cohesiveness, gumminess, hardness and springiness.

The samples were added to mL autoclaved peptone water and homogenized using a stomacher Stomacher , Seward, England for 2 min. One mL of the homogenized sample was used for serial dilutions. Colonies of Bacillus cereus , E. A serum test was further conducted on E. Table 1 shows the proximate composition of SMS ripened for 45 or 60 days, with or without rosemary powder.

The moisture content of SMS was influenced by ripening duration, and the potential for water leakage increased as autolysis advanced during the ripening process. Despite calpain inactivation and vinculin or desmin degradation, autolysis and myofibril shrinkage may not be prevented completely, but water holding ability of myofibrils is negatively influenced by protein oxidation.

As results, more water was lost with longer ripening periods Eim et al. The antioxidant activity of rosemary powder for protein degradation moderated the loss of sulfhydryl groups and the generation of carbonyl compounds and then maintained water holding ability while equivalent ripening duration was applied to the SMS Estevez et al.

Fat contents of 45 and 60 day SMS were These results coincided with a similar study that found a negative relationship between water and fat content in salmon Morkore et al. Demeyer observed that the drying process induces the release of ammonia in sausage meat, thereby raising the pH of sausages ripened for an extended period. Rosemary powder had no effect on pH.

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More information about our Cookie Policy. Maturation is an essential tool to obtain a tender and tasty beef. Share This Tweet Share. Privacy Overview This website uses cookies so that we can provide you with the best user experience possible. This can be done at home as well, because with a vacuuming device and the maturing bags , the process is super simple.

The advantage of wet maturing of meat is obvious. The loss of weight in the vacuum is somewhat lower with approximately 5 percent, compared to a drying process with approx. If one compares taste with both techniques, the spirits separate.

The one likes rather dry maturing meat, others the wet matured one. In addition to the weight loss of the wet mature is lower, it is ultimately also a price question whether you want a maturing cabinet in the kitchen as hobby chef or if you would like to process smaller quantities from time to time.