Aging, meat

Postmortem aging leads to an alteration in beef sensory attributes (Figure 3). As the meat ages, desirable flavors such as beefy" (BEF) and brothy" (BRO) diminish while flavors typically considered as undesirable in beef, such as bitter"... 

The PTR-MS has been developed and used for a number of different applications. For example, Lindinger, Hansel and Jordan (1998) described the monitoring of metabolic processes in the human body by analyzing breath the monitoring of fruit and meat aging and the decay of vegetation. This monitoring is done by PTR-MS analysis of VOCs emitted, and the analysis of trace components of ambient air. Crutzen et al. (2000), Wameke et al. (2001), Williams et al. (2001), and Poschl et al. (2001) described measurements made by PTR-MS from an aircraft over the tropical rainforests of Surinam. 

Hamm, R. 1959a. The biochemistry of meat aging. I. Hydration and rigidity of beef muscle (In German). Z. Lebensm. Unters. Forsch. 109 113-121. 

Because minerals are an integral part of many enzymes, they play an important role in food processing, e.g., in alcoholic and lactic fermentation, meat aging, and dairy food production. Many compounds used as food additives or for rheological modification of some foods contain metallic cations in their structure. A number of these compounds function as antimicrobials, sequestrants, antioxidants, flavor enhancers, and buffering agents, and sometimes even as dietary supplements (Table 4.4). 

Gasperlin, L., B. Zlender, andV. Abram. 2001. Colour of beef heated to different temperatures as related to meat ageing. Meat Science 59 23-30. 

Spot/, G.. Recent Developments in Meat Aging Tests and Equipment. Polymer Testing. /.5.. 481 (1996),... 

Influence of meat aging on modified Fricke model s parameter... 

Keywords impedance spectroscopy, meat aging, Fricke model, Maxwel Wagner, model parameters, circular electrode... 

Damez, J.L., S. Clerjon, S. Abouelkaram, and J. Lepetit (2008). Electrical impedance probing of the muscle food anisotropy for meat ageing control. Food Control 7P(10), 931-939. 

Damez, J.L., Clerjon, S., Abouelkaram, S. and Lepetit, J. (2008) Beef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageing. J. Food Eng., 85, 116-122. 

Herrera-Mendez, C.H., Bedla, S., BoudjeUal, A. Quali, A. Meat aging Reconsideration of the current concept. Trends Food Sci. Technol. 17, 394 (2006) Herrmann, Ch., Thoma, H., Kotter, L. Zur direkten Bestimmung von MuskeleiweiB in Fleischerzeugnis-sen. Fleischwirtschaft 56, 87 (1976)... 

As meat ages, the proteins within it start to decompose to form a number of different breakdown products. Among these are MSG, plus inosine monophosphate (IMP) which is formed when ATP decomposes (see pi). Together, these two compounds produce... 

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