FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Changes in the fractions of nitrogen compounds and in the culinary quality of beef meat during its 14-day conditioning process


The investigations were performed using meat samples (m. longissimus dorsi) of Black-and-White x Limousine crossbreed bulls. The samples (4 samples each, each one of approximately 300 g of weight) were taken from 32 right, cooled semi-carcasses. The sampled muscle segments were vacuum-packed in PA/PE bags and stored at temperatures ranging from 0°C to 2°C. The samples quality was analysed after 3, 7, 10 and 14 days after the slaughter. Throughout the entire 14-day meat-conditioning period, an increase in the non-protein nitrogen content was stated. The content of the total nitrogen in meat kept increasing until the 10th day of meat conditioning, and, then, started to drop. On the other hand, the content of nitrogen of water-soluble compounds began to increase after the 10th day of conditioning and remained unchanged until the 14th day. The content of soluble protein nitrogen did not change significantly. The calculated linear correlation coefficients between the content of particular fractions of nitrogen compounds in meat were statistically highly significant. A negative correlation was found for the content of water soluble non-protein nitrogen and protein nitrogen. Statistically significant, positive correlations were determined to exist between the total nitrogen in meat, nitrogen of water-soluble compounds and protein nitrogen in water extract and meat palatability, and between the content of nitrogen of water-soluble compounds and non-protein nitrogen and the meat tenderness. A negative correlation (P ≤0.01) was found between the content of total nitrogen in meat and the results of fried meat juiciness evaluation.


beef, conditioning, fractions of nitrogen compounds, culinary quality