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"Uzice Beef Prshuta": Influence of different salting processes on sensory properties

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2008
Authors
Tomić, Nikola
Tomašević, Igor
Radovanović, Radomir
Rajković, Andreja
Article (Published version)
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Abstract
The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on sensory properties of "Uzice Beef Prshuta," a traditional Serbian dry-cured meat product. Twenty-four samples of two different muscles obtained from beef carcasses were analyzed: 12 M. semitendinosus (MS) and 12 M. longissimus lumborum et thoracis (ML). After salting, six MS and six ML were immediately left in the salting chamber, while the other six MS and six ML were first submitted to vacuum tumbling process and then left in the same salting room separately from the previous batch. Determination of chloride content was conducted in three layers (layer A = 1 cm in depth from external surface; layer B = I cm in depth from layer A; and layer C = central part) of the shaped muscles during whole salting process. Sensory evaluation of ripened product "Uzice Beef Prshuta " w...as carried out in regard to five selected sensory characteristics using a 5-level scale. Each of the four experimental groups of muscles had a similar trend of salt penetration during the salting period. A salt content of about 2.5% necessary for preservation was achieved on the third day for layer C of vacuum-tumbled ML, on the fifth day for vacuum-tumbled MS and nonvacuum-tumbled ML, and on the seventh day for nonvacuum-tumbled MS. Analysis of variance showed no significant differences (P lt 0.01) in total sensory quality between the four groups of samples. It is justified to include vacuum tumbling into the traditional way of "Uzice Beef Prshuta" production.

Source:
Journal of Muscle Foods, 2008, 19, 3, 237-246
Publisher:
  • Wiley-Blackwell, Malden

DOI: 10.1111/j.1745-4573.2008.00111.x

ISSN: 1046-0756

WoS: 000257510800002

Scopus: 2-s2.0-70350244267
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4
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/1807
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Tomić, Nikola
AU  - Tomašević, Igor
AU  - Radovanović, Radomir
AU  - Rajković, Andreja
PY  - 2008
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/1807
AB  - The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on sensory properties of "Uzice Beef Prshuta," a traditional Serbian dry-cured meat product. Twenty-four samples of two different muscles obtained from beef carcasses were analyzed: 12 M. semitendinosus (MS) and 12 M. longissimus lumborum et thoracis (ML). After salting, six MS and six ML were immediately left in the salting chamber, while the other six MS and six ML were first submitted to vacuum tumbling process and then left in the same salting room separately from the previous batch. Determination of chloride content was conducted in three layers (layer A = 1 cm in depth from external surface; layer B = I cm in depth from layer A; and layer C = central part) of the shaped muscles during whole salting process. Sensory evaluation of ripened product "Uzice Beef Prshuta " was carried out in regard to five selected sensory characteristics using a 5-level scale. Each of the four experimental groups of muscles had a similar trend of salt penetration during the salting period. A salt content of about 2.5% necessary for preservation was achieved on the third day for layer C of vacuum-tumbled ML, on the fifth day for vacuum-tumbled MS and nonvacuum-tumbled ML, and on the seventh day for nonvacuum-tumbled MS. Analysis of variance showed no significant differences (P  lt  0.01) in total sensory quality between the four groups of samples. It is justified to include vacuum tumbling into the traditional way of "Uzice Beef Prshuta" production.
PB  - Wiley-Blackwell, Malden
T2  - Journal of Muscle Foods
T1  - "Uzice Beef Prshuta": Influence of different salting processes on sensory properties
EP  - 246
IS  - 3
SP  - 237
VL  - 19
DO  - 10.1111/j.1745-4573.2008.00111.x
ER  - 
@article{
author = "Tomić, Nikola and Tomašević, Igor and Radovanović, Radomir and Rajković, Andreja",
year = "2008",
abstract = "The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on sensory properties of "Uzice Beef Prshuta," a traditional Serbian dry-cured meat product. Twenty-four samples of two different muscles obtained from beef carcasses were analyzed: 12 M. semitendinosus (MS) and 12 M. longissimus lumborum et thoracis (ML). After salting, six MS and six ML were immediately left in the salting chamber, while the other six MS and six ML were first submitted to vacuum tumbling process and then left in the same salting room separately from the previous batch. Determination of chloride content was conducted in three layers (layer A = 1 cm in depth from external surface; layer B = I cm in depth from layer A; and layer C = central part) of the shaped muscles during whole salting process. Sensory evaluation of ripened product "Uzice Beef Prshuta " was carried out in regard to five selected sensory characteristics using a 5-level scale. Each of the four experimental groups of muscles had a similar trend of salt penetration during the salting period. A salt content of about 2.5% necessary for preservation was achieved on the third day for layer C of vacuum-tumbled ML, on the fifth day for vacuum-tumbled MS and nonvacuum-tumbled ML, and on the seventh day for nonvacuum-tumbled MS. Analysis of variance showed no significant differences (P  lt  0.01) in total sensory quality between the four groups of samples. It is justified to include vacuum tumbling into the traditional way of "Uzice Beef Prshuta" production.",
publisher = "Wiley-Blackwell, Malden",
journal = "Journal of Muscle Foods",
title = ""Uzice Beef Prshuta": Influence of different salting processes on sensory properties",
pages = "246-237",
number = "3",
volume = "19",
doi = "10.1111/j.1745-4573.2008.00111.x"
}
Tomić, N., Tomašević, I., Radovanović, R.,& Rajković, A.. (2008). "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. in Journal of Muscle Foods
Wiley-Blackwell, Malden., 19(3), 237-246.
https://doi.org/10.1111/j.1745-4573.2008.00111.x
Tomić N, Tomašević I, Radovanović R, Rajković A. "Uzice Beef Prshuta": Influence of different salting processes on sensory properties. in Journal of Muscle Foods. 2008;19(3):237-246.
doi:10.1111/j.1745-4573.2008.00111.x .
Tomić, Nikola, Tomašević, Igor, Radovanović, Radomir, Rajković, Andreja, ""Uzice Beef Prshuta": Influence of different salting processes on sensory properties" in Journal of Muscle Foods, 19, no. 3 (2008):237-246,
https://doi.org/10.1111/j.1745-4573.2008.00111.x . .

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