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Změny texturních vlastností hovězího masa v průběhu zrání
Hermanová, Nikola
This diploma thesis is focused on textural properties of beef meat during aging. Round and sirloin from three heifers of Czech Fleckvieh breed were used for the experiment. Samples were analyzed by Warner-Bratzler test, compression test and penetration test in 4th, 6th, 7th and 8th week of aging. Results of Warner-Bratzler test ranged from 54,72 – 59,96 N and there was not found statistically significant difference. Results from compression test TPA1 were in range 187,75 – 277,05 N and TPA2 results were in range 153,74 – 225,55 N and there was found statistically highly significant difference in most cases. Penetration test results of beef round were in range 5,58 – 6,18 N and there was not found statistically significant difference. Penetration test results of beef sirloin were in range 6,39 – 9,49 N and the difference was not statistically significant in most cases.
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