This thesis deals with monitoring sensory chracteristics of beef during ripening. It is devided into two parts. The first part describes how is beef ripen and what enzymes are important for beef aging. It also describes the difference between dry and wet maturing. The larger part is devoted to sensory analysis and instrumental methods used to determined the color and texture of beef. The practical part deals with instrumental analysis of raw steaks. Of their color and texture. And with sensory analysis of cooked rumpsteak during 8 weeks of maturing. Various sensory parameters are monitored here. Such as flavour pleasantness and in-tensity, softness, juiciness etc. The color of beef meat changed by 18 %, where the lon-ger aged beef were darker. Also the softness decreased and the strenght increased. The best result had sample number 7 (7 weeks of aging), which had the best pleasantness and intensity of flavour and taste. But sample number 4 (4 weeks of aging) had best results when it comes to juiciness and texture to bite. The lenght of dry-ripening had statistically significant effect on lightness and texture properties of rumpsteak measured by instrumental methods.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430538 |
| Date | January 2017 |
| Creators | Zelinková, Kateřina |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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