Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Paul Corneliu BOIȘTEANU, Roxana LAZĂR, Diana Remina MANOLIU, Mihai Cătălin CIOBOTARU, Marius Mihai CIOBANU
The study aimed to sensory evaluate and compare the colour, aroma, texture and taste attributes of six beef pastrami samples. The experimental batches were obtained in the Meat Processing Microsection of the University of Life Sciences Iasi and were formed to differ by two variation factors: the level of brine injected into the product (F1) and the amounts of ingredients introduced (salt/rapeseed oil/alfalfa powder) into the brine solution (F2). The most evident and significant differences (P < 0.01) were due to the increase in the percentage of brine introduced into the product. Thus, the sensory attributes for colour, aroma, texture (especially tenderness and juiciness) and saltiness were significantly influenced by the amount of brine injected. The batch that stood out with superior sensory characteristics was batch A because it showed favourable average scores for the attributes of tenderness, juiciness, elasticity, and the specific flavours of the brine additives did not negatively influence the characteristic flavour of the product.
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