Effects of semi-permeable bag ageing on the physiochemical and sensory quality of common eland meat

B.Sc. Tumelo Moyo, BSc

Diplomová práce

Abstract:

This study evaluated the effects of semi-permeable bag ageing on the physical, chemical, and sensory quality of the longissimus lumborum (LL) region of the longissimus thoracis et lumborum muscle, from six adult common eland (Taurotragus oryx) females, aged between 14 and 15 years. Samples were randomly allocated to three ageing techniques namely wet (WA), dry (DA), and semi-permeable bag (SBA) ageing over either a 14 or 28 day period in a controlled chamber, at a temperature of 2°C and relative humidity of 80%. Semipermeable bag ageing produced similar meat pH and colour (which was darker than WA meat) profiles to dry-aged meat. The effect on cooking losses and meat chemical composition were as expected, given the moisture losses during ageing. The moisture lost during ageing was improved by using the SBA technique, compared to DA, which will improve yields. Interestingly, all treatments showed similar effects on tenderness, with D14 and D28 being comparable. This result was also reflected by the sensory panel. However, ageing to D28 allowed for better flavour and aroma development in both SBA and DA. Attributes like beef aroma intensity, game flavour intensity and juiciness have been associated with DA meat according to various studies. SBA had comparable results for these attributes which asserts the advantages that SBA decreases moisture loss and aids in the development of positive aroma and flavour attributes. Overall there was little variation recorded in sensory attributes between SBA and DA, compared to WA. WA had the highest game flavour intensity at D14 compared to DA. At D28, SBA had similar scores to DA in terms of beef aroma intensity, game aroma intensity and overall acceptance, whereas consequently they both scored lower on abnormal odour intensity and liver flavour compared to WA. Further research on microbial effects on physical, chemical and sensory attributes of aged eland meat need to be explored so as to investigate if microbial status has a positive or negative bearing on the various meat attributes. Additionally, a combination of these ageing techniques can be explored further to optimise the balance between quality improvement and yield losses.

Keywords

weight loss, cooking loss, flavour

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 14. 8. 2022

Obhajoba závěrečné práce

• Vedoucí: Tersia Needham, Ph.D.
• Oponent: Louwrens Hoffman, externi

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program / specializace:
Wildlife and Livestock Production, Management and Conservation / Sustainable Animal Production