Alternative technology for beef meat shelf life
Keywords:
beef meat, fatty acids, high pressure processing, muscleAbstract
The aim of the present study is related to the study of two muscles: m. Longisimus dorsi and m. Semimembranosus from the carcass of beef and the impact of their High Pressure Processing (HPP), as an alternative technology for storing a beef meat.
The saturated fatty acids in Longissimus dorsi muscle increase low significantly from 44.26 to 49.01 g/100 g fat (P ≤ 0.5), the monounsaturated fatty acids increase as a result of processing from 35.62 to 39.02 g/100 g fat, at the expense of reducing the content of polyunsaturated fatty acids from 18.17 to 10.44 g/100 g. There was a slight increase in the content of trans and cis isomers of fatty acids and a slight decrease in branched fatty acids, which are an indicator of microbiological activity. Saturated fatty acids in Semimembranosus muscle decrease as a result of processing from 48.83 to 43.08 g/100 g fat, monounsaturated fatty acids increase from 40.99 to 42.54 g/100 g fat, and polyunsaturated fatty acids increase from 8.49 to 13.12 g/100 g fat.
There was a significant decrease in trans fatty acids from 2.33 to 1.80 g/100 g fat (P ≤ 0.01), a slight increase in the content of cis isomers of fatty acids, and a slight decrease in branched fatty acids, which is an indicator of microbiological activity.
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