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Effect Of Aging On The Quality Of Beef Semitendinosus Muscle Treated With Ultra High Temperature Pasteurization, Habiba Ali Nur
Effect Of Aging On The Quality Of Beef Semitendinosus Muscle Treated With Ultra High Temperature Pasteurization, Habiba Ali Nur
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this study was to determine the effect of aging on the tenderness and palatability of beef from the semitendinosus muscle of the round. Tenderness may be affected by the length of the aging period and the aging temperature. Steaks from the semitendinosus muscle were stored for 0, 3, 6, 9, 12, and 24 hr at two temperatures, 43.3°C and 2.2°C. Ultra high temperature (UHT) pasteurization was accomplished by subjecting the meat to 1100°C for 20 seconds. UHT pasteurization denatures surface proteins, destroys vegetative pathogens, and eliminates some spoilage organisms from the surface of the meat. UHT -treated …