EFFECT OF WET AGING TIME ON BEEF MEAT AND CORRELATIONS WITH RHEOLOGICAL PROPERTIES, COLOR OF MEAT EMULSIONS, AND TEXTURAL PARAMETERS OF GELS
ELENA TODOSI SÄNDULEAC *, GHEORGHE GUTT Ćtefan cel Mare University of Suceava, Food Engineering Faculty, University Street 13, 720229, Suceava, Romania
*Corresponding author: sanduleacelena@yahoo.com
The aim of this study was to observe the effects of the wet aging time of beef on the rheological properties of O/W model system meat emulsions. In addition, texture parameters (TPA) of the gels and the color analysis of the meat emulsions were performed to find a possible relationship between dynamic rheological data, with storage modulus (G') and loss modulus (G''), TPA parameters of the gels and color parameters of emulsions obtained from wet aged meat, at different time intervals (2, 7, 12, 17, 21 days). The Ostwald-de Waele model was used to describe the flow properties of meat emulsions. All studied emulsions exhibited non-Newtonian, shear thinning behavior since apparent viscosity decreased with increasing shear rate. Correlations between rheological properties, color of meat emulsions and TPA parameters of gels have been observed.
