This study assessed the impact of the ageing period on the sensory qualities and physical properties of muscles derived from animals obtained by crossing dairy cattle with Limousin meat breed animals. The materials consisted of five muscles – the musculus semitendinosus, musculus semimembranosus, musculus longissimus thoracis, musculus longissimus lumborum and musculus gluteus medius – which underwent the ageing process in a vacuum at 2 °C ± 1 °C. In the case of the raw muscles, the colour, pH and the extent of drip loss was determined. In the case of the grilled muscles, a sensory evaluation was conducted and the texture was instrumentally evaluated. The results showed that the musculus semitendinosus achieved the greatest improvement in positive sensory characteristics due to 14 or 21 days of ageing, which may extend its culinary utility. Among the tested muscles, the musculus longissimus thoracis and lumborum and musculus gluteus medius showed the highest culinary utility after 14 and 21 days of ageing.

中文翻译：

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老化时间对不同牛肌肉质量特性的影响

这项研究评估了衰老期对将奶牛与利穆赞肉类动物杂交获得的动物肌肉的感觉品质和物理特性的影响。材料由五个肌肉-的家鼠半腱，肌半膜肌，家鼠最长胸外科，家鼠最长lumborum和家鼠臀中-这经历了老化过程在真空中在2℃±1℃。对于原始肌肉，确定其颜色，pH值和滴落损失的程度。在烧烤肌肉的情况下，进行感官评估并通过仪器评估质地。结果表明由于天龄14或21天，半腱小家鼠的阳性感觉特征获得了最大的改善，这可能会扩展其烹饪效用。在这些测试肌肉的肌最长胸外科和lumborum和肌臀中表现出老化后的14和21天烹饪的最高效用。