Efecto del tratamiento con altas presiones y/o el marinado en sales de calcio en la textura y el color de carne de añojo

• Autores: Pere Albertí Lasalle, Begoña Panea Doblado, C. Albertí, Guillermo Ripoll García
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 720-722
• Idioma: español
• Títulos paralelos:
  • Effect of treatment with high pressure and / or marinating in salts of calcium of beef on the texture and color
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• Resumen

  • The aim of this study was assess the effect of treatment of beef with high pressure and calcium salts solution on its texture and color. Beef muscle semitendinosus aged 6 days were treated with 600 MPa of hydrostatic pressure (P), and/or marinating in solutions of calcium chloride 0.1M. Texture was measured at 7 or 14 days after treatments. Color was measured before treatments and at 6 days after treatments. Treatment with high pressure increases hardness and alters its color, changing its characteristic fresh red meat color to cooked appearance. Treatment with calcium solution spoils the beef color, becoming pale, while meat toughness slightly decreases. Therefore, these treatments, alone or in combination, have no commercial interest, since the consumer will reject owing the detrimental effects on its quality traits