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Abstract
The present study aimed to assess the effect of different ageing periods (2, 8, 15 and 21 d) on intramuscular collagen (IMC) properties, meat colour and water holding capacity (WHC) and on meat liking in order to define the appropriate maturation length for Podolian meat. Longissimus dorsi lumborum from 6 Podolian young bulls, slaughtered at 14 months of age, was used. A total of 101 consumers participated in the test. Although not significantly, IMC concentration decreased after 15 d of ageing. Fibre collagen stability had a wavering trend, with an increase at 15 d (P<@0.05) and a significant decrease at 21 d (P<0.05). Ageing time influenced colour parameters, with increased L* (P<0.01), a* (P<0.05) and b* (P<0.001). The degradation of myofibrils with muscle maturation decreased the percentage of thawing loss (P<0.01). The application of a prolonged ageing (15-21 d) improved the overall liking (P<0.001) and the liking in terms of odour (P<0.001), taste/flavour (P<0.001) and texture (P<0.001). No significant differences were observed between 15 and 21 d of ageing for these parameters. We conclude that for Podolian meat the most appropriate ageing period may be 15 days.