No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Dry‐Aging Effects on Palatability of Beef Longissimus Muscle
Abstract
Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.
... Determining the number of days of dry-ageing is based more on personal preference rather than scientific studies, which are often contradictory. Dry-ageing for 7 days is not sufficient, and it is generally agreed that a minimum of 14 days is required (Campbell et al., 2001). Although the time required to achieve the desired dry-aged results typically ranges from 14 to 35 days (Ahnstrom et al., 2006;Savell, 2008;Berger et al., 2018;Hulankova et al., 2018a) there is no standard time and the dry-ageing period varies considerably in commercial practice and in the scientific studies reported. ...
... In Brazil, the most common ageing times were between 3 and 8 weeks, though ageing for more than 8 weeks was also reported (15% of responses; (Rezende-de-Souza et al., 2021)). Campbell et al. (2001) and Savell (2008) reported that beef starts to show the desirable dry-aged meat qualities as early as 14 days, while several studies have reported that 21 days are required for noticeable flavour development (Campbell et al., 2001;Smith et al., 2008;DeGeer et al., 2009;Li et al., 2013;Richardson et al., 2018). Thus, the required sensory attributes could be achieved in 3 weeks while minimising weight loss. ...
... In Brazil, the most common ageing times were between 3 and 8 weeks, though ageing for more than 8 weeks was also reported (15% of responses; (Rezende-de-Souza et al., 2021)). Campbell et al. (2001) and Savell (2008) reported that beef starts to show the desirable dry-aged meat qualities as early as 14 days, while several studies have reported that 21 days are required for noticeable flavour development (Campbell et al., 2001;Smith et al., 2008;DeGeer et al., 2009;Li et al., 2013;Richardson et al., 2018). Thus, the required sensory attributes could be achieved in 3 weeks while minimising weight loss. ...
The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and aw) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.
... During this period, beef muscles undergo several changes that are responsible for the development of the sensorial qualities of the meat [1]. Indeed, ageing allows to obtain an increase in tenderness, juiciness and flavour of beef [2][3][4]. The colour is also modified in link with myoglobin oxygenation and oxidation processes [5]. ...
... Ageing might be wet or dry, depending on the technology and processes employed [2,4]. Wet ageing is the most widely used ageing process due to its ease of implementation and cost, which remain reasonable and affordable for many stakeholders. ...
... For dry ageing, beef carcasses or unpackaged pieces are directly stored under strictly controlled environmental conditions in terms of temperature, relative humidity and air flow [14]. The majority of research confirms that the control of environmental conditions (temperature, relative humidity and time) is crucial for successful dry ageing, and for obtaining meat with the desired organoleptic quality [2,4,18]. ...
Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the Longissimus thoracis sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types.
... The aging of beef begins after rigor mortis. The development of the flavor and tenderness of beef depends on the aging type, aging time and intrinsic factors, such as sex, breed and muscle type (Campbell et al. 2001;Dashdorj et al. 2013). A distinction is made between dry-and wet-aging ( Figure 2). ...
... In addition to proteomic changes, there are metabolomic changes in beef in overcoming rigor mortis and during aging (Figure 3 and Table S1). Similar to tenderness, flavor depends on the aging type and time of beef, as well as intrinsic factors (Campbell et al. 2001;Dashdorj, Amna, and Hwang 2015;Warren and Kastner 1992). Metabolic changes, inter alia, can result in flavor precursors. ...
... Furthermore, Ahnström et al. (2006), DeGeer et al. (2009), Li et al. (2013 and Li et al. (2014) reported that the number of lactic acid bacteria vary between wet-aged, dry-aged beef in dry-aging bags and traditional dry-aged beef, with wet-aged beef having the highest and dry-aged beef the lowest lactic acid bacteria counts. There was no trend in microflora when beef was stored under vacuum after dry-aging (Campbell et al. 2001). Mikami et al. (2021) reported the bacterial abundance of total bacteria, Staphylococci, coliform and lactic acid bacteria of 35 days wet-aged and dry-aged beef and dry-aged crust. ...
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5’-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
... Le temps de maturation augmente aussi l'intensité de la flaveur (Jeremiah 510 et Gibson, 2003). La jutosité de la viande peut aussi être améliorée après une maturation entre 14 et 21 jours grâce à une meilleure capacité de rétention en eau qui favorise la libération des jus durant la mastication (Campbell et al., 2001). ...
... La dénaturation de l'actine par l'augmentation de la température est aussi une piste pour expliquer cette perte d'eau (Aaslyng et al., 2014) et ainsi la dégradation de la jutosité. L'allongement de la durée de maturation ne semble pas avoir d'effet sur la jutosité bien qu'il ait déjà été montré que cet allongement peut améliorer la capacité de rétention en eau (Campbell et al., 2001). ...
... Campbell, R. E., Hunt, M. C.,Levis, P. et Chambers Iv, E. (2001). Dry-aging effects on palatability of beef longissimus muscle, Journal of Food Science 66(2) : 196-199.Campo, M. M., Sañudo, C., Panea, B.,Alberti, P. et Santolaria, P. (1999). ...
La filière viande bovine française, qui est confrontée à de nombreux défis menaçant sa pérennité au sein des territoires, souhaite se relancer en proposant une montée en gamme de ses produits. Dans cette thèse, nous avons donc développé un outil d'aide à la décision pour accompagner les acteurs de la filière (transformateurs, distributeurs, etc.) dans la conception de nouvelles démarcations.Cet outil s'appuie sur une approche innovante pour gérer les antagonismes entre performance des bovins et la qualité de leur viande, et permet ainsi au décideur de choisir le compromis qui correspond le mieux à ses attentes.Cette recherche de compromis a été modélisée sous la forme d'un problème d'optimisation multi-objectifs qui est résolu grâce à la définition d'un ordre partiel entre les vecteurs de l'espace des objectifs : la dominance de Pareto.En l’absence de fonctions objectifs analytiques, des modèles de substitution ont été estimés à partir d’observations des objectifs pour des paramètres de production donnés. Pour assurer au décideur que la valeur optimale promise se réalisera à une occurrence contrôlée, une version de la Value-at-Risk adaptée à un problème multi-objectifs a été développée.Les nombreuses données nécessaires pour estimer les modèles de substitution sont issues d’expérimentations européennes sur les bovins. Celles-ci avaient étudié au minimum un aspect de la qualité de la viande issue du muscle Longissimus thoracis : la qualité sensorielle ou la qualité nutritionnelle, via le profil en acide gras du muscle.Une interface web libre d'accès a été conçue avec le package R Shiny afin de diffuser l’outil d'aide à la décision. Des cahiers des charges répondant à des enjeux que nous avons identifiés comme pertinents ont enfin été générés grâce à cette interface afin d’alimenter la discussion sur les potentielles applications de l’outil.
... The process of dry-aging may provide opportunities for yeasts to become the dominating flora, causing meat spoilage (Ahnström et al., 2006). Furthermore, the process of dry-aging may promote the growth of moulds on the external surface of the crust, which have been suggested to contribute to the tenderness and flavour of dry-aged beef (Campbell et al., 2001;Ryu et al., 2018). Species that may potentially produce mycotoxins have been found on dry aged meat (Capouya et al., 2020), and low levels of aflatoxin (up to 8.3 ppb) have been detected (Tapp, 2006), though there are only few papers on mycotoxin production in dry aged meat to assess the potential risk for public health. ...
... The methods that are used during production and the microbiological quality of dry-aged meat vary according to the geographical location (Dashdorj et al., 2016;DeGeer et al., 2009). Although several studies have evaluated the microbiological status of aged meat under controlled laboratory conditions (Ahnström et al., 2006;Campbell et al., 2001;Cho et al., 2018;da Silva Bernardo et al., 2020DeGeer et al., 2009;Hulánková et al., 2018;Kim et al., 2019;Lee et al., 2018;Li et al., 2013;Smaldone et al., 2019), little is known in scientific literature about the ageing conditions and microbial quality and safety of dry-aged beef produced for human consumption under field conditions. Altough microbiological criteria are imposed by the European Commission (Regulation (EC) No 2073/2005) for different types of foodstuffs, no such criteria exist for dry-aged meat. ...
... Li et al. (2014) observed higher numbers of total aerobic bacteria (8.8 and 6.9 log 10 CFU/cm 2 for lean meat and adipose tissue), and Enterobacteriaceae (5.4 and 2.1 log 10 CFU/cm 2 ), but lower numbers of lactic acid bacteria (3.2 and 2.2 log 10 CFU/cm 2 ) on dry-aged beef mid loins after 19 days at an average temperature of 2.9 • C (relative humidity not reported). In contrast, Campbell et al. (2001) observed low numbers of total aerobic bacteria (3.3 log 10 CFU/cm 2 ), lactic acid bacteria (2.0 log 10 CFU/cm 2 ) and Pseudomonas (3.3 log 10 CFU/cm 2 ) on lean meat and adipose tissue of meat aged for 21 days at 2 • C and 75% relative humidity. Similarly, DeGeer et al. (2009) observed low numbers of total aerobic bacteria (3.5 log 10 CFU/cm 2 ) and lactic acid bacteria (1.3 log 10 CFU/cm 2 ) in dry-aged beef loins after 21 or 28 days at 2.2 • C, a relative humidity of less than 50%, air filtering and continuous UV radiation to control the surface microbiological load. ...
A cross-sectional survey was undertaken in Belgian beef producing companies to study the current practices and the microbiological load of dry-aged loins (during production) and trimmed steaks (final product). In each company, the temperature and relative humidity of the ripening chamber were measured, and two loins (each in a different stage of the ripening process) were sampled. From the surface of each loin, a lean meat and adipose tissue sample was analysed separately, and different groups of bacteria, yeasts and moulds were enumerated. The average relative humidity in the ripening chambers was 72 ± 13% and the temperature ranged between 0.0 °C and 5.9 °C. During the drying process, most of the lean meat and adipose tissue samples showed high numbers of total psychrotrophic aerobic bacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria, and yeasts, but the variation between loins was high. The microbiological load on freshly cut dry-aged steaks was generally lower than on loin surfaces, but both psychrotrophic aerobic and anaerobic bacteria were present inside several steaks. The water activity inside dry-aged beef steaks was high (aw ≥ 0.98), which could allow growth of psychrotrophic pathogens, though more in-depth studies are necessary to determine potential growth during the storage of (trimmed) steaks or even inside loins during the dry-aging process.
... This can only be provided by the juices that are absorbed into beef, biochemical reactions of protein and fat components that enhances the flavor properties. As a result, the enzymatic catalysis leads to more tender beef (Campbell et al., 2001;Dashdorj et al., 2016). ...
... Recently, specific coolers for dry-aged meat have been developed to provide an optimum ageing process which is easily containable under storage conditions. The majority of earlier studies on the ageing of beef have compared wet ageing and dry ageing with respect to the product quality and consumer sensory preference (Campbell et al., 2001;Laster et al., 2008;Smith et al., 2008;Li et al., 2014;Stenström et al., 2014). However, there are inconsistencies and even contradictions within an optimum ageing time for dry-aged beef. ...
... A wide varia-tion in degree of postmortem tenderization is evident, and hence, the inconsistency of meat tenderness is a prevalent circumstance at the consumer level (Miller et al., 2001;Koohmaraie and Geesink, 2006;Warner et al., 2010). It is worth noting that dry ageing improves WBSF and sensory-panel scores of tenderness (Campbell et al., 2001;Ahnström et al., 2006). This interpretation was substantiated, at least in part, in the present study. ...
The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P<0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P<0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.
... Although some studies have reported a decrease in shear force and an increase in sensory-panel scores of tenderness when compared to different aging methods (Campbell, Hunt, Levis, & Chambers Iv, 2001), the main reason for dry-aging beef is to further improve or boost its flavor. During the process, the product loses moisture leading to the concentration of the compounds in beef responsible for the characteristic "dry-aged flavor" (Baird, 2008). ...
... According to the consulted bibliography, the preferred RH range in dry-aging studies is between 61% and 85% and this parameter should be recorded and checked daily to maintain control (Ramanathan et al., 2020). Campbell et al. (2001) conducted a dry-aging experiment in a cold room at a relative humidity of 75%. Ahnstr€ om et al. (2006) stored products at a relative humidity of 87AE 2.6% while Berger et al. (2018) aged loins sections in a cooler on racks at 78% relative humidity. ...
... In particular for dry-aging process, some studies have reported a decrease in shear force and an increase in sensory-panel scores (P < 0.05) of tenderness for 21 days dry-aged beef products when compared to vacuum-aged counterparts (Campbell et al., 2001). In other cases, no significant differences were reported in shear force values (P > 0.05) among different aging types (wet-, dry-and dry-aging in bag), while higher tenderness for dry-aged beef (either conventional dry-aging and dry-aging in bag) was found by a consumer panel when compare to the wet-aging results (Berger et al., 2018). ...
Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.
... Aging is one of the most common methods used, especially to improve flavor and tenderness (Campbell et al., 2001;Sitz et al., 2006), and can be performed either in a vacuum package (wet aging) or without package (dry aging). The wet aging process is the most usual method, due to its convenience in terms of storage and transportation of cuts and low aging losses (DeGeer et al., 2009;Li et al., 2014;Savell, 2008). ...
... The wet aging process is the most usual method, due to its convenience in terms of storage and transportation of cuts and low aging losses (DeGeer et al., 2009;Li et al., 2014;Savell, 2008). Dry aging has been gaining visibility, due to the development of desirable flavors (Lepper-Blilie et al., 2016;Li et al., 2013;Stenstr€ om et al., 2014), such as roasted beef flavor (Campbell et al. 2001;Warren and Kastner, 1992) and umami taste . ...
... Even though there are several studies citing relative humidity on dry aging processes (Campbell et al., 2001;Kim et al., 2017;Ryu et al., 2018;Smith et al., 2008), only one study has been developed to evaluate the effects of different relative humidity on dry-aged beef (Lee et al., 2017). In addition, no other work that evaluated the effects of different relative humidity on the dry aging process using special bag (highly moisturepermeable bag) was found in the literature. ...
The objective of this study was to evaluate the effects of relative humidity (RH) and different dry aging methods on the quality of beef. Sixteen loins, from eight carcasses, were used in this experiment. Each pair of loin was cut into eight sections with equal size, which were evenly assigned to eight treatments, by the combination of two dry aging methods (traditional and highly moisture-permeable special bag), two relative humidity (65 and 85% RH) and two aging times (21 and 42 days). At 85% RH, neither special bag nor the traditional dry aging methods were viable, since samples presented high microbiological counts, mucus and bad odor. At 65% RH, Enterobacteriaceae and lactic acid bacteria were not detected in any treatment. The highest aerobic plate count and psychrotrophic count were observed in the samples of the traditional dry-aged process whereas the special bag showed the greatest mold and yeast count. Regarding dry aging in special bag, there was a reduction in the weight loss ( P < 0.05) and no change in the physical-chemical characteristics ( P > 0.05) compared to traditional dry aging. The values of pH, moisture and Warner-Bratzler shear force were not affected ( P > 0.05) by aging method and relative humidity. Thus, the results indicate that high RH should be avoided for both dry aging methods. Furthermore, the special bag dry aging can be considered an alternative to produce dry-aged beef, as it reduces weight losses even at conditions of lower relative humidity.
... Dry aged meat has excellent flavor and palatability as a result of proteolysis, lipolysis, and concentration of flavor compounds due to water loss. Dry ageing imparts brown-roasted, beefy, buttery, nutty, roasted-nut, and sweet flavor in bovine meat [5,6]. In beef and pig, dry aged meat has an umami taste due to the high level of glutamate [7,8]. ...
... Moreover, the consumer opinion on sensory aspects of dry aged meat was better in comparison to vacuum aged meat, the meat was found to be more tender and juicier. Dry ageing improves the tenderness and juiciness of bovine and porcine meat [6,7,9]. ...
... Dry aging Beef meat [5,6,8,9] Porcine meat [7] More flavor, tenderness and juiciness in beef. Umami taste in beef and porcine meat. ...
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
... Dry-aging, in contrast, is a centuries-old natural process, where fresh beef ( carcasses, primals, or sub-primal cuts ) are placed in a cooler without protective packaging for weeks to months ( Kim et al. 2018 ) . Although dry-aging is no longer considered as a predominant practice, it has been recently regaining its popularity and interest primarily due to its unique dry-aged taste/flavor, such as brown-roasted, beefy/brothy, buttery, nutty, roasted nut, and sweet flavor, which are attributes that are considered superior to wet-aged beef ( Warren et al. 1992 ;Campbell et al. 2001 ;O'Quinn et al. 2016 ;Kim et al. 2016 ) . In addition to flavor, dry-aging also significantly improves tenderness and juiciness ( Campbell et al. 2001 ) . ...
... Although dry-aging is no longer considered as a predominant practice, it has been recently regaining its popularity and interest primarily due to its unique dry-aged taste/flavor, such as brown-roasted, beefy/brothy, buttery, nutty, roasted nut, and sweet flavor, which are attributes that are considered superior to wet-aged beef ( Warren et al. 1992 ;Campbell et al. 2001 ;O'Quinn et al. 2016 ;Kim et al. 2016 ) . In addition to flavor, dry-aging also significantly improves tenderness and juiciness ( Campbell et al. 2001 ) . In this regard, dry-aging is most typically practiced by local meat processors and small meat purveyors for upscale hotels, restaurants, and gourmet markets. ...
Aged-beef has historically been available in high-end establishments, but investigation into consumer preferences for aging is increasingly important as it has become more readily available. Consumer perceptions of and willingness-to-pay (WTP) for aged-beef under two methods dry-aging and wet-aging, were studied in a representative sample of n = 1,275 U.S. residents alongside USDA quality grades. In general, U.S. residents are not knowledgeable regarding aged-beef but have a positive direct-stated perception of the practice. Respondents self-reported familiarity with USDA grades Prime and Choice and perceived them as superior beef attributes. Half of respondents were randomly assigned to receive a low information treatment about beef aging, while the other half saw a high information treatment with additional information about beef aging. A likelihood ratio test indicated that the two information groups could not be pooled for analysis, and a two-class latent class model was estimated for both the low information and high information treatments. Respondents in class 1, in both information treatments, had stronger preferences for beef and were more receptive of beef aging, with the exception of wet-aged beef in the low information treatment, which they were not willing to pay a premium for. The second latent class, which is probabilistically smaller, had negative WTP estimates for both aging methods under both information treatments provided. Additional information regarding beef aging was found to have a positive impact on mean WTP for dry-aged beef in latent class 2. All models revealed positive mean WTP point estimates which ordinally behaved as expected with USDA Prime commanding the highest premium and Select the least.
... Aging is generally categorized as either vacuum or dry aging. Vacuum aging is a commonly used technology for meat, the meat with a bloody and metallic flavor (Campbell et al., 2001) is stored in a sealed barrier package in a refrigerated cooler (Smith et al., 2008). It also inhibits weight loss caused by moisture evaporation, resulting in microorganism proliferation and improved juiciness and tenderness in pork (Juárez et al., 2011). ...
... The shelf-life of vacuum-packaged meat depends on temperature because microbial growth is highly related to temperature (Zamora and Zaritzky, 1985). Although previous studies have compared effects of wet and dry aging on the quality of beef (Campbell et al., 2001;Sitz et al., 2006;Stenström et al., 2014) and pork (Jin and Yim, 2020), no study has compared effects of hanging and immersed pork belly in a vacuum package on physicochemical traits. Thus, we aimed to determine effects of two aforementioned aging methods and temperature (0℃ and 9℃) on physical traits, chemical composition, and amino acid composition of pork belly from Berkshire and crossbred LYD pigs. ...
We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace× Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0°C and 9°C), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9°C compared to those aged at 0°C for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.
... The BF also did not attract higher tenderness scores when aged for longer than 21 days (Colle et al. 2016). Campbell et al. (2001), however, found shear force effects of ageing only between 14 and 21 days. Colle et al. (2016) concluded that a higher tenderness obtained with ageing was more important to consumers than the potential discolouration associated with ageing. ...
... Prolonged ageing also had only weak effects on the occurrence of uncommon flavours in the present study. This finding differs from that of Campbell et al. (2001), who reported the prevalence of bloody and metallic tastes to be slightly decreased in beef aged for 21 days compared to non-aged beef. However, this could be short-lived, because Yancey et al. (2005) found more uncommon flavours when ageing was prolonged from 21 to 35 days. ...
European consumers demand locally produced meat, preferably from regional breeds, but meat quality is unknown. Heifers from two dual-purpose breeds, Valdostana Chestnut (VC) and Valdostana Red Pied (VR), autochthonous to the Aosta valley, were compared with Piedmontese (PI), a beef breed. Fourteen VC and VR each grazed high alpine pastures, and ten PI received fresh grass in a lowland barn. In each group, the heavier half of the animals were slaughtered after the grass-feeding period. All others received hay and concentrate for another 48 days. Properties of the carcase and the longissimus thoracis (LT) and biceps femoris (BF) muscles (aged 7 or 28 days) were determined. Sensory analysis of the LT and BF muscles was performed by 10 trained panellists and 53 consumers, respectively. The VC and VR grew faster than the PI, but dressing percentages and conformation scores were inferior. The LT was perceived as less tender from the VC and VR compared to the PI, and shear force and insoluble collagen were also higher. Finishing accentuated the problem for VC and did not improve carcase and meat quality otherwise. Prolonged ageing did not render the beef more tender. Compared to the LT, the BF was more resistant to factors of influence in quality. Consumers perceived long-aged beef to be preferable and comparably inexpensive for its quality. No other factor influenced sensory impression. In conclusion, the LT and, less so, the BF from the autochthonous breeds were not fully competitive in quality with those of the beef breed.
• HIGHLIGHTS
• Grass-fed autochthonous Valdostana breeds were compared with Piedmontese cattle.
• Valdostana heifers performed better but were inferior in dressing percentage and carcase conformation.
• The beef from the Valdostana breeds was less tender than that from the Piedmontese.
... Stepwise ageing is a processing regime proposed for industrial application in order to reduce the costs associated with the traditional dry-ageing process without compromising the quality of the dry-aged products (Campbell, Hunt, Levis, & Chambers, 2001;Kim et al., 2018). Our previous study assessed the quality and sensory acceptability of in-bag dry-aged lean beef produced using stepwise ageing technique (7 days in-bag dry-ageing +14 days wet-ageing), and compared it to straight-dry-ageing for 21 days and found that the quality and oxidative stability measured were similar (Zhang, Yoo, & Farouk, 2019. ...
... It is well recognised that free amino acids and peptides are produced from enzymatic proteolysis during post-mortem ageing (Fu, Young, & Therkildsen, 2017;Nishimura, 1998). A post-mortem ageing period of around 3-4 weeks has been suggested to be necessary to significantly improve meat flavour (Campbell et al., 2001;Kim et al., 2018;Watanabe et al., 2015). This could be explained by the enzymatic proteolysis at refrigerated temperature (0-4 • C) being slow (Bechtel & Parrish, 1983), and consequently requiring a longer time to produce significant amount of taste active metabolites and flavour precursors that contribute towards unique aged flavour (Kim et al., 2018). ...
Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection to latent structures-discriminant analysis (OPLS-DA) models based on 1705 tentatively identified m/z features were found for ageing methods (Q2 = 0.85), ageing time (0 vs. 21 days, Q2 = 0.95) and sampling locations (surface meat vs. trimmings, Q2 = 0.94). No significant (P > 0.05) difference in metabolites due to air velocities. Small metabolites such as dipeptides and amino acids were more abundant, especially on the surface of untrimmed lean beef, following 21 days of straight-dry-ageing. Stepwise-ageing produced different metabolic profiles from straight-dry-ageing, suggesting that the two methods may differ in dry-aged meat quality and flavour. This work demonstrates REIMS’s potential for real time differentiation of meat on processing parameters.
... The aging of meat involves myofibrillar fragmentation of protein, and the methods of aging can be categorized as wet-and dry-aging. During the aging process of the meat, a change in pH in accordance with a corresponding action activates calpain and cathepsin, which are proteolytic enzymes in muscles and increase free amino acids [1][2][3][4][5]. Additionally, triglycerides produce free fatty acids, which enhance tenderness and flavor [6]. ...
... As the duration of dry-aging increases, the quantity of crust increases, which decreases the yield of dry-aged meat. In addition, dry-aged meats are distributed at high market prices because of the duration of dry-aging [1,2,8,12]. DeGeer et al. [13] reported a 34% trimming loss after beef loins were dry-aged for 28 days. ...
This study evaluated the quality characteristics of crust derived from dry-aged
Holstein and Hanwoo loins and their
effects on food as additives. With respect to physicochemical properties, we
examined the proximate composition, pH value, salinity, color, water and fat
absorption, emulsifying capacity, and swelling yield. The protein and ash
contents in the Holstein crust were significantly higher than
those in the Hanwoo crust (p < 0.0001).
The fat content in the Hanwoo crust was significantly higher
than that in the Holstein crust (p <
0.01). The salinity, lightness, and yellowness of the Hanwoo
crust were significantly lower than those of the Holstein crust
(p < 0.001). Furthermore, the pH value and
emulsifying capacity of the Hanwoo crust were significantly
higher than those of the Holstein crust (p
< 0.001). The fat absorption of the Holstein crust was
significantly higher than that of the Hanwoo crust
(p < 0.001). The swelling yield of the
Holstein crust was significantly higher than that of the
Hanwoo crust at pH 3 and 4 (p <
0.001), whereas the swelling yield of the Hanwoo crust was
significantly higher than that of the Holstein crust at pH 7
(p < 0.001). Principal component analysis of
dry-aged Hanwoo, Holstein, and non-aged
Holstein showed different flavor patterns for each sample.
Finally, the results showed that the crusts derived from dry-aged
Hanwoo and Holstein loins were suitable
flavor enhancers.
... For example, consumers rated longissimus thoracis (LT) steaks dry-aged for 35 d higher for overall liking than steaks aged for 14 d (Laster et al., 2008). Further, increasing the dry-ageing time of LL steaks from 7 to 21 d decreased shear force and increased trained panelist ratings for tenderness, juiciness, and both aged and beef flavours (Campbell, Hunt, Levis, & Chambers, 2001). Extending the dry-ageing time from 21 to 28 d also decreased LL sour taste (DeGeer et al., 2009). ...
This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P < 0.05), but this did not reduce the juiciness of 21 d BDA versus wet-aged (WA) steaks. In clod heart, BDA increased overall tenderness at 21 d compared to 21 d WA (P < 0.01). Regardless of ageing period, BDA of clod heart increased beef flavour and salty taste and decreased sour-dairy and stale/cardboard flavours and concentrations of volatile compounds derived from lipid oxidation compared to WA (P < 0.05). In brisket, BDA increased salty taste and fatty aroma and reduced bloody/serumy flavour, whereas decreased beef and buttery flavours and intensified some unpleasant aromas/flavours (P < 0.05) for both ageing periods. The BDA of flat iron increased several undesirable aromas/flavours and decreased sweet taste and beef and buttery flavours (P < 0.05), regardless of ageing period. Overall, BDA for 42 d decreased meat quality and palatability and increased concentrations of volatile compounds from lipid oxidation, especially in flat iron cuts. Value could be recovered by customizing BDA periods by cut.
... It is characterized by the storage of vacuum-packed primal cuts at low temperature. The second method is "dry aging", where meat is stored without packaging in controlled parameters [32]. The creation of specific flavor attributes is characteristic of "dry aging" [33,34]. ...
Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.
... Meat is aged either wet, which is in packaging under vacuum, or dry, which is directly exposed to refrigerated air, and both effectively improve the palatability of meat (Khan, Jung, Nam, & Jo, 2016). There are also some new packaging technologies (Campbell, Hunt, Levis, & Chambers Iv, 2001), differential muscle aging technologies (Nair, Canto, Rentfrow, & Suman, 2019), ionizing radiation technologies (Sales, Rodrigues, Silva, & Fontes, 2020), but these methods are not suitable for aging meat products for prolonged periods. ...
The current study investigates the influence of alternating electric field (AEF)-assisted freezing-thawing-aging sequence on the muscle microstructure and myofibrillar protein characteristics. Three treatments were used for longissimus dorsi (LD) muscle: only aging (OA), freezing-thawing-aging sequence (FA) and AEF-assisted freezing-thawing-aging sequence (EA). Compared with the FA and EA groups, the OA group showed considerably fewer cracks between muscle fibers and maintained the integrity of the Z-line as observed using scanning and transmission electron microscopy, respectively. Furthermore, the EA treatment effectively decreased myofibrillar fragmentation, myofibrillar protein aggregation, and protein oxidation, as shown by the myofibrillar fragmentation index, turbidity, and total sulfhydryl concentration. Analysis of surface hydrophobicity and the Fourier transform infrared, UV absorption, and fluorescence spectrums indicated that AEF minimized the alterations of protein secondary and tertiary structure alterations during aging after freezing.
... The main component of meat composition is summarized in Supplementary Table 1. Different methods in drying meats such as dry aging and dry curing (99,100) lead to complex biochemical reactions and finally affect the meat quality such as tenderness, juiciness, color, aroma, and flavor (101)(102)(103). The biochemical reactions and changes that occur during meat drying are summarized in Figure 5. ...
Preserving fresh food, such as meat, is significant in the effort of combating global food scarcity. Meat drying is a common way of preserving meat with a rich history in many cultures around the globe. In modern days, dried meat has become a well enjoyed food product in the market because of its long shelf-life, taste and health benefits. This review aims to compile information on how the types of meat, ingredients and the used drying technologies influence the characteristics of dried meat in physicochemical, microbial, biochemical and safety features along with technological future prospects in the dried meat industry. The quality of dried meat can be influenced by a variety of factors, including its production conditions and the major biochemical changes that occur throughout the drying process, which are also discussed in this review. Additionally, the sensory attributes of dried meat are also reviewed, whereby the texture of meat and the preference of the market are emphasized. There are other aspects and concerning issues that are suggested for future studies. It is well-known that reducing the water content in meat helps in preventing microbial growth, which in turn prevents the presence of harmful substances in meat. However, drying the meat can change the characteristics of the meat itself, making consumers concerned on whether dried meat is safe to be consumed on a regular basis. It is important to consider the role of microbial enzymes and microbes in the preservation of their flavor when discussing dried meats and dried meat products. The sensory, microbiological, and safety elements of dried meat are also affected by these distinctive changes, which revolve around customer preferences and health concerns, particularly how drying is efficient in eliminating/reducing hazardous bacteria from the fish. Interestingly, some studies have concentrated on increasing the efficiency of dried meat production to produce a safer range of dried meat products with less effort and time. This review compiled important information from all available online research databases. This review may help the food sector in improving the efficiency and safety of meat drying, reducing food waste, while maintaining the quality and nutritional content of dried meat.
... Meanwhile, dry ageing consists of placing unpacked whole carcasses, primal cuts, or pieces of meat under low temperatures within a controlled environment (relative humidity and airflow) for a defined time. Under these conditions, the liquid is absorbed by the meat and its flavour is concentrated [3]. Historically, dry-aged beef has a particular niche market in the USA and Europe, and demand for it is rapidly growing in other countries, particularly in high-end restaurants, traditional, and gourmet retailers [4,5]. ...
This study aimed to determine the effect of high-intensity ultrasound (HIU. F = 37 kHz, I = 28W/cm2, bath for 30 min, 5 °C) on physicochemical characteristics and sensorial preference of seven aged (23 d ageing) bovine muscles (L. dorsi lumborum, L. dorsi thoracis, Psoas major, Semimembranosus, Biceps femoris, Rectus femoris, and Gluteus medius). Muscles were randomly distributed in two treatments: with and without ultrasonication. Colour (L*, a*, b* and C*), water-holding capacity (WHC), and shear force (N) were determined before and after simulated retail display (SRD) in modified atmosphere packing (MAP; 75% O2: 25% CO2, 3 °C, 13 h led light exposition) for 5 d. Sensorial toughness was also evaluated at the end of the SRD. Ultrasonication slightly reduces 6–9% WHC of beef. HIU did not affect (p ˃ 0.05) water loss, meat colour, shear force and sensorial toughness of the meat. The Semimembranosus was the toughest muscle. Ultrasonication of 23-day-aged beef did not show improvements on quality characteristics, and despite minor changes in water loss and slight increase in shear force, consumers did not detect differences.
... Ageing periods are often longer for dry-aged products (>21 days) [18,19]. Proteolysis also occurs during dry-ageing, but tenderization rates and flavor development can differ when compared to the wet-aged equivalent [20][21][22]. Dry-ageing is associated with increased ...
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel and roasted flavors with dry-aged patties, and “sheepy” and metallic flavors with wet-aged patties. Volatile analysis supported the consumer characterization as there were more Maillard reaction products, including pyrazines, which are associated with roasted and cooked flavors, found in the dry-aged patty volatile profile. More 1-octen-3-one, which is associated with metallic flavors, was found in the wet-aged patty volatile profile. These results provide validation that the lexicon utilized in this study (i) is suitable for the characterization of mutton flavor and (ii) will have applications for future investigations into the flavor components driving consumer liking for mutton.
... In contrast, protein and fat contents significantly increased with increasing crust content compared with the control samples (p < 0.05). Campbell et al. [21] and Lee et al. [22] reported that dry-aged meat has higher protein and ash contents, which are major components of muscle tissue, because a large amount of moisture evaporates during the aging process. As such, our results are consistent with existing research demonstrating that increasing the amount of crust increases the protein and ash contents [23]. ...
This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust samples were significantly higher than those in the control sample (p < 0.05). The CIE b* value of uncooked pork patties with crust added was significantly lower than that of the control patties (p < 0.05). The pH and CIE L* values of uncooked patty batter samples decreased with increasing concentrations of crust (p < 0.05). However, the viscosity increased proportionally with an increase in crust (p < 0.05). Samples containing 3% crust showed significantly higher uncooked and cooked CIE a*, water-holding capacity, cooking yield, and shear force than the control sample (p < 0.05). Moreover, samples containing 2% and 3% crust showed significantly lower diameter and thickness reductions than those of the control sample (p < 0.05). The sensory evaluation conferred by the crust was significantly higher than that of the control sample (p < 0.05). Overall, our results suggest that pork patties supplemented with 3% crust have improved properties.
... It is important for the formation of flavors, texture, and juiciness. It also affects the product shelf-life [17,25,52,59]. Lee, et al., for beef samples obtained from different producers, showed increasing values for fat content: for sample A-an increase of 27.5% for 21 days of dry-aging; and for sample C, an increase of 45.2% for 28 days of dry-aging [55]. ...
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.
... Para ocorrer a redução de umidade necessária, o fluxo de ar deve ser suficiente para atingir toda superfície do corte. Caso seja utilizado ar em excesso, a carne secará rapidamente e aumentarão as perdas de corte no produto final (Campbell et al. 2001). ...
... Microbial growth in beef depends on the environmental conditions during the aging process, ultimately impacting beef spoilage and quality deterioration. Therefore, controlling microbial growth during storage is vital (Campbell et al., 2001;Kim et al., 2019). The spoilage of raw beef is mainly caused by undesired microbial development in beef during storage. ...
During refrigerated storage, aged beef is liable to undergo alterations in its physicochemical properties. This study aimed to evaluate changes in the community of microorganisms, volatile compounds, and amino acids in aged beef under cold storage conditions. In addition, volatile basic nitrogen (VBN) values were measured to determine the putrefaction degree. Raw‐, dry‐, and wet‐aged beef were stored at 4°C for 21 days. The initial pH of beef under the three conditions ranged from 5.52 to 5.60 and decreased from 5.04 to 5.33 over time. After 21 days, VBN values ranged 20.53–22.59 mg/100 g, which exceeded the standard of spoilage (20 mg/100 g) in the Korean Food Code. As time passed, numbers of psychrophilic and lactic acid bacteria increased in the raw beef. In contrast, number of mesophilic, psychrophilic, and lactic acid bacteria decreased in dry‐ and wet‐aged beef. Among the volatile substances and amino acids, 2,3‐butanedione, 2‐butanone, tyrosine, and arginine contributed the most to the high VBN levels in aged beef, where the VBN was 21 mg/100 g at 21 days, which was beyond the acceptable limit. In conclusion, clear alterations were observed in the physicochemical properties and microorganism communities in cold‐stored aged beef, providing basic information that could benefit the beef industry and boost consumer acceptance. Microbial, physicochemical changes due to refrigeration storage of aged Korean native cattle.
... However, non-frozen beef needs to be dry-aged for, at least, 28 days to reach the same tenderness. Some authors (Campbell et al., 2001;Laster et al., 2008;Smith et al., 2008) reported that, ...
This study evaluated the effects of the freezing and thawing process on the quality characteristics and volatile organic compounds (VOC) of bone‐in ribeye roll from Nellore cattle during dry aging (up to 42 days at 4 °C). Freezing increased evaporation (~3.2%) and boning (~2.5%) losses, which resulted in a 6.05% lower final average performance. Freezing also increased the psychrotrophic, and lactic acid bacteria count, without compromising the microbiological quality. On day 14, frozen samples had lower water activity, myofibrillar fragmentation index, and shear force values, and higher tenderness scores than the non‐frozen ones at 28 days of aging. VOC associated with the characteristic flavors of dry‐aged meat were more related to the frozen/thawed beef with higher aging time. It is concluded that freezing before dry aging could be advantageous, as it reduces the required tendering time without increasing costs due to weight loss or sacrificing microbiological or quality traits.
... Additionally, brown-roasted aroma was significantly affected by an animal type × ageing interaction (P < 0.05), as dry-ageing increased this aroma in steer meat but did not have effect on cow meat. Similar to our results for steer meat, Campbell, Hunt, Levis, and Chambers (2001), Gredell et al. (2018) and Xue, Setyabrata, Bonham, and Kim (2021) observed significantly higher brown-roasted aroma in traditionally dry-aged compared to wetaged steaks and patties. In the current study, a significant part of brownroasted aroma variation was explained by the esters group (R 2 adj = 38.3%; ...
This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < 0.05) and livery flavour (P < 0.05) in both cow and steer meat. This dry-ageing technology also increased juiciness (P < 0.01) and brown-roasted aroma (P < 0.05) in steer meat, whereas decreased the juiciness (P < 0.01) of cow meat. Regardless of the ageing method, cow meat was tougher (P < 0.0001), less juicy (P < 0.001) and sweeter (P < 0.05) and presented higher amount of perceived connective tissue (P < 0.0001) than steer meat, whereas steer meat had higher ratings for beef (P < 0.05) and brown-roasted (P < 0.01) flavours. Volatile compounds were largely affected (P < 0.05) by animal-type, most of them being higher in cow than steer meat. In contrast, in-the-bag dry-ageing did not extensively affect the volatile profile, only a few alcohols, aldehydes and ketones.
... In general, our findings agreed with the results of Warren and Kastner, and Campbell et al. who reported that dry aging improved sensory evaluation scores of tenderness and flavor of beef loins. 6,45 The EU Regulation No. 2073/2005 states that 5.00 log CFU g -1 is an acceptable limit for beef and sheep carcasses for TMAC. 46 According to our results, the TMAC and Enterobacteriaceae counts of the LT and LL cuts were similar (p > 0.05) and both samples were of acceptable microbiological quality (ranging between 4.15 -4.70 log CFU g -1 and 1.48 -0.60 log CFU g -1 , respectively). ...
The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M.
longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness.
... Aging also improves palatability (Campbell et al., 2001), juiciness (Irurueta et al., 2008) and overall liking . However, in the case of ground meat, no positive effect of the aging process has been observed on its final quality (Jiang et al., 2010). ...
Eating quality is one of the most important traits by which consumers evaluate satisfaction and make decisions on future beef purchases. Unfortunately, the beef on the market is of inconsistent quality. Therefore, meat producers supplying beef of good and consistent quality would be more competitive in the beef market. The main attributes of eating quality are flavor, juiciness, tenderness, and overall liking. Beef eating quality is an intrinsic quality trait, which depends on both pre- and post-slaughter factors. In this review, we attempt to describe the impact of the major factors determining beef eating quality throughout the production chain such as: breed, farming systems, animal welfare, electrical stimulation, carcass suspension methods, chilling process associated with pH drop and ageing methods. As part of this review, some the effects were extracted and summarized to give an overview of the magnitude of the effects and to understand which effects have the greatest impact.
... Dry-aged beef is prepared by unpacking and hanging or racking in a chiller with controlled temperature and relative humidity [3]. In general, beef quality, including flavor and tenderness, is improved by aging [4][5][6][7]. Meat tenderness is primarily influenced by the composition and contractile state of the muscle fiber, amount and solubility of connective tissue, and extent of post-mortem proteolysis [8]. ...
Liquid chromatography-tandem mass spectrometry (LC/MS/MS) is a more accurate technique for detecting proteins than electrophoresis-based methods such as western blotting. Because of its convenience, western blotting is commonly used for protein analysis in beef. We developed a method for detecting myosin light chain 3 (myl3) in beef samples, particularly dry-aged beef, using LC/MS/MS for quality testing. Musculus longissimus dorsi of Holstein was aged for 0, 2, 4, 5, 9, 11, 17, 20, and 24 weeks and used to measure the myl3 concentration. Because of the high molecular weight of myl3, the limitations of LC/MS/MS were overcome by implementing immunoprecipitation and digestion steps. Ultimately, a tryptic fragment of myl3 (13-mer), generated using immunoprecipitation and digestion by a biotinylated antibody, was detected using LC-MS/MS in positive ion mode through multiple reaction monitoring and analyte separation on a C18 column. Our method showed limits of detection and quantification of less than 0.3 and 0.8 μg/kg, respectively. However, differences in the myl3 concentrations according to the aging time were not significant (p > 0.05). After 12 weeks, myl3 disappeared in tested all samples, thus our analytical method can be used for accurate measurement of muscle protein in beef samples.
... The juiciness of steaks can also be improved by 14 and 21 days of dry ageing time rather than 7 days. Ageing improving juiciness may be related to loss of water-holding capacity allowing for more juice release during chewing (Campbell et al., 2001). Wet ageing of 3 days after conventional ageing of 4 days improves juiciness in comparison to just conventional ageing of 4 days (Bogdanowicz et al., 2018). ...
This work aimed to study and unveil the factors that define the quality of beef from a consumer perspective as well as the production variables affecting it. Price, the designation of origin/brands/certification, appearance/meat colour, presentation, and visible fat are the most valorised factors used by consumers to predict quality. Flavour, tenderness, and juiciness are the most valorised beef quality attributes. It is common worldwide that consumers use price to predict quality and would rather choose meat from its region or country. However, for meat colour, there are countries where consumers generally prefer bright red and others where consumers choose a dark red colour. Regarding marbling, some cultures seek for a high amount of intramuscular fat and countries where health concerned consumers prefer leaner meat. It is consensual worldwide that tender and more juicy meat is largely preferred. The preferences about flavour vary among cultures.
Breed, feeding and production system, post-mortem conditions and handling can strongly affect those factors that consumers use to predict quality as well as those quality attributes valorised by the consumers. Pasture-fed animals result in leaner meat with healthier fatty acids profile; however, it can also result in less tender (depending on the muscle) with less juicy meat than an intensively grown one.
... Benzer bir çalışmada 21 ve 28 gün kuru olgunlaştırmaya tabi tutulan Longissimus dorsi et lumborum kasında aroma farkının önemli olmadığı, ancak 28 gün süreyle olgunlaştırılan kaslarda su kaybı oranının daha yüksek düzeyde olduğunu rapor edilmiştir (Degeer et al., 2009). Yine aynı kas üzerinde yapılan diğer bir çalışmada 7, 14 ve 21 günlük kuru olgunlaştırma süreleri karşılaştırılmış, 14 günlük olgunlaştırmanın etlerde aroma ve gevrekliği kontrol ve 7 gün olgunlaştırmaya göre önemli ölçüde artırdığı, 21 günlük olgunlaştırma süresinin 14 gün ile aralarında önemli farklılık olmadığı bildirilmiştir (Campbell et al., 2001). USMEF (2014) kuru olgunlaştırma için zaman aralığının 14 ila 70 gün arasında değiştiğini ancak önerilen olgunlaştırma süresini 28 ila 55 gün arasında olduğunu bildirmiştir. ...
Et günlük hayatta vücuda alınması için gerekli olan biyolojik değeri yüksek esansiyel aminoasitler gibi besin maddelerini yeterli miktarda yapısında bulundurması ile insan beslenmesinde önemli yeri olan bir gıdadır. Sağlıklı ve dengeli bir yaşam sürebilmek için en temel besin maddelerinden olan et üretiminin artırılması yanında kalitesini de yükseltme çabaları uzun yıllardır bilim insanlarının önemli çalışma alanlarından birisini oluşturmuştur. Etin lezzet ve kalitesini artırmak için kesim öncesi ve sonrası kalite özellikleri üzerine etkili faktörlerin araştırılması amacıyla yürütülen çalışmalar günümüzde de güncelliğini muhafaza etmektedir. Kesim sonrası karkasların gevrekliğini artırmak ve yumuşak et elde etmek için uygulanan en yaygın yöntemlerden biri de etlerin olgunlaştırılması işlemidir. Avrupa ülkeleri ve ABD’de yaygın olarak kullanılan kuru ve yaş olmak üzere iki tip olgunlaştırma metodu vardır ve son yıllarda bunlara alternatif olarak vakum paketlerde kuru olgunlaştırma yöntemi de yaygınlaşmaktadır. Bu çalışmada, etlerin gevreklik, lezzet ve genel anlamda kalitesinin artırılması için kullanılan kuru ve yaş olgunlaştırma metotlarının genel prensipleri, uygulama yöntemleri, olgunlaştırılan etlerde meydana gelen fizikokimyasal değişimler ve olgunlaştırma işleminin et kalite özellikleri ile mikrobiyal gelişim üzerine etkileri değerlendirilerek konunun detaylı olarak incelenmesi amaçlanmıştır.
... Although bacteria increased with aging, the magnitude of increase was small. Significantly lower amounts of bacteria were observed in the ASW group than in the ASC group, which could be because the dry aging process produces a dehydrated lean surface, and the low water activity of the sample and low temperature in the dry aging room may inhibit the growth of aerobic bacteria [58,62,63]. In addition, the slight increase in number of bacteria through 0-30 d indicates that sous vide cooking has a certain auxiliary effect on preventing bacterial growth. ...
This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.
... This dry-aging process induces a unique flavor that increases the consumer 35 preference for dry-aged meat. (Campbell et al., 2001). However, the crust formed during ...
This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.
Meat geometry may impact on the dehydration kinetics during dry-aging influencing the drying rate and, potentially, aspects of meat quality. In this study, three meat geometries (slices, steaks and sections) were prepared from three bovine Longissimuss thoracis et lumborum at 3 days post-mortem and were dry-aged at 2 °C, 75% relative humidity with an airflow of 0.5-2.0 m/s for 22 days (slices), 48 days (sections) and 49 days (steaks). Weights were recorded during dry-aging and drying curves were obtained for the three geometries, with the larger sections showing limited dehydration due to internal resistance to moisture migration from the core to the surface. Seven thin-layer equations were fitted to the dehydration data in order to model the drying kinetics during dry-aging. Thin-layer models described reliably the drying kinetics of the three geometries. In general, reduced k values (h-1) reflected the lower drying rates as thickness increased. The Midilli model provided the best fit for all geometries. Proximate analyses of the three geometries and bloomed colour of sections were measured at the start and the end of the dry-aging period. Moisture loss during dry-aging led to the concentration of protein, fat and ash contents; while no significant differences were found for L*, a* and b* values of sections before and after the dry-aging process. In addition, moisture content, water activity (aw) and LF-NMR measurements were taken at different locations within beef sections to further explore water dynamics during dry-aging.
Meat tenderness is the most important attribute related to consumer satisfaction. No analytical tool is currently available to measure or predict tenderness in real-time. Therefore, direct measurement of meat tenderness is not possible in the meat industry. Several reviews are available on optical sensing technologies for meat; however, no comprehensive review is available on optical sensing for meat tenderness. The simplicity, accuracy, and limited sample preparation have made optical techniques the best tools for determining meat tenderness. This paper reviews the perspectives and aspects of conventional tenderness measurement tools along with some selected optical sensing technologies for meat tenderness. Additionally, the major challenges of optical sensing techniques and future trends will also be addressed. If adequately optimized, optical sensing techniques could be incorporated into the production line to measure tenderness in real-time for correct labeling, pricing, and screening of meat to better provide consumers with the products they desire.
Improved understanding and ability to make consistently tender meat have made cooked flavor the determining factor in meat palatability. From the identification of umami flavor to dry-aging strategies, the development of meat flavor is very complex. Stemming from the presence of flavor precursors, and undergoing thermal degradation reactions to create volatile compounds responsible for the aroma and overall flavor of cooked meat. Investigations into precooking strategies, including livestock management and postharvest practices provide insight into development of flavor precursors, nonvolatiles, and muscle tissue as a baseline of what cooked meat flavor could become. Meat cookery methods can also promote flavor differences, including oxidation processes involved in deleterious flavor attributes such as warmed-over flavor.
Additionally, evaluating flavor compounds is essential to connect cooked meat flavor to consumer acceptability. Investigating new, unique methods to quickly classify and quantify flavor compounds act as initial indicators of cooked meat quality, similar to marbling as a measure of palatability. Concurrently, sensory evaluation identifies relationships between flavor compounds and consumer flavor, a benchmark for depicting ideal flavor profiles across various cuts. Subtle changes in product composition and handling strategies could generate drastically different flavor results in cooked meat. As knowledge of flavor development increases, improved flavor outcomes should be possible.
The aging of beef affects the metabolome and, thus, its quality, such as taste or tenderness. In addition to the aging method, intrinsic factors, such as breed, feed and muscle type, also have an effect on beef’s metabolome. It is not known yet whether the position of the sampling in large muscles also has an influence on beef’s metabolome and its aging outcome. The effect of the sampling position in M. longissimus dorsi as a large muscle was investigated in dry-aged and wet-aged beef over an aging period of 28 days. In this study, we analyzed 360 samples out of the entire length of M. longissimus dorsi of 18 ‘Simmental’ young bulls by ¹H NMR spectroscopy. The position in the muscle affected the polar fraction of metabolome of non-aged and aged beef significantly. However, sampling position did not overlay significant differences in the metabolome of dry-aged and wet-aged beef. The aging time of beef also had a significant effect on the metabolome. Marker metabolites, such as leucine, isoleucine, inosine 5’-monophosphate and hypoxanthine, were found to be indicative of the aging time applied. In addition, marker metabolites (lactic acid, anserine, O-acetyl-L-carnitine) were identified for the aging type applied.
Modern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the current study was to survey commercial dry-aging facility environments and observe palatability differences related to consumer acceptance. Seventy-two bone-in beef strip loins (Institutional Meat Purchase Specification #175) were acquired. Strip loins were randomly assigned to each of ten commercial dry-aging facilities. Additionally, a set of strip loins were wet-aged at the University of Idaho meat laboratory. Strip loins were shipped overnight to respective aging locations and dry-aged for 45-days then returned overnight to the University of Idaho meat laboratory. Strip loins were fabricated into steaks, vacuum packaged, and then frozen until further analyzed. Commercial dry-aging facility cooler conditions were observed to be different (P < 0.01) for temperature (0.74–5.26 °C), percent relative humidity (64.87–99.21%), and wind speed (0.56–2.03 m/s). Intrinsic meat quality parameters including pH and water activity were not different (P > 0.05) among treatment-locations. Consumer taste panels indicated a difference (P < 0.01) in acceptability (6.27–7.24), tenderness (6.65–7.54), and flavor (5.58–6.79) based on aging treatment-location. Overall, the findings indicate that conditions within individual dry-aging facilities aid in producing unique dry-aged beef flavors.
This study investigated the eating quality of dry aged lamb using four cooking methods. A total of 28 lamb hind legs were selected and assigned randomly into wet aging, dry aging at 80% relative humidity (RH80 dry aging), and dry aging at 60% relative humidity (RH60 dry aging). The samples were aged for 0, 7, 14 days at 4°C and cooked using four cooking methods of hot pot, stir fry, grill, boiling to analyze cooking loss, texture profile, volatile compounds, taste compounds, and sensory characteristics. The tenderness of dry aged lamb was improved from 0 to 14 d except RH80 dry aged lamb for 7 d using stir fry. The lamb in RH80 dry aging for 7 and 14 d had rich aromatic compounds than wet aged lamb. The results of sensory evaluation showed that samples in RH80 dry aging for 7 d was fit for stir fry, boiling, and grill and it was fit for hot pot and grill after aging for 14 d. It can be concluded that the eating quality of RH80 dry aged lamb for 7 and 14 d using four cooking methods was better than RH60 dry aged lamb and wet aged lamb. The manuscript describes the eating quality of dry aged lamb using hot pot, stir fry, grill, and boiling cooking methods. The results from this study showed that RH80 dry aged lamb get better meat quality than RH60 dry aged lamb and wet aged lamb in sensory evaluation using four cooking methods, which indicates the potentiality for application of dry aging in Chinese lamb industry.
OCAK: Türk Mutfak Kültürü Araştırmaları Dergisi'nin (TÜMKAD) Cilt 1 Sayı 2 Tam Dosyasıdır.
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P<0.05), while DWA had lower loss than DA and UDA (P<0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P>0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P<0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P<0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
This study aimed to investigate the effects of Hanwoo crust, inedible surface layer formed during dry aging, on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity (WHC), cooking yield (CY), and viscosity. Texture profile analysis (TPA) and sensory evaluation were also carried out. Protein, fat, and ash contents of the Hanwoo crust-treated samples were found to be significantly higher than those of the control (p<0.05). Moreover, the CIE b* value of cooked sausage with Hanwoo crust treatments was significantly lower than that of the control (p<0.05). The CIE L* value of uncooked and cooked samples with 3% Hanwoo crust was significantly lower than that of the control (p<0.05). In contrast, the CIE a* value of uncooked and cooked samples with 3% Hanwoo crust was significantly higher than that of the control (p<0.05). The viscosity of the uncooked samples increased with increasing Hanwoo crust content. Samples containing 3% Hanwoo crust exhibited significantly higher WHC and CY than the control (p<0.05). In the TPA, samples containing 2% and 3% Hanwoo crust showed significantly higher hardness, gumminess, and chewiness than the control (p<0.05). Overall, the sensory properties of Hanwoo crust treatments were significantly better than those of the control (p<0.05). In conclusion, adding 3% Hanwoo crust to emulsion-type sausage leads to optimal physicochemical properties.
This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.
The present study was conducted to identify flavor-related chemical compounds and to elucidate beef flavor development in response to dry-aging. Paired grass-fed beef loins (n = 18) were obtained at 7 d postmortem, cut into two sections and assigned to 3 aging methods: conventional dry-aging (DA), vacuum packaged wet-aging (WA) and dry-aging in a bag (DW) for 28 days. Following aging, samples were analyzed for UPLC-MS metabolomics, volatile, fatty acid profiling, and consumer sensory comment analysis. Greater number of proteins and nucleotides derived metabolites were liberated in dry-aged samples compared to WA (P < 0.05). In particular, the liberation of gammaglutmayl peptides and glutamine metabolites through the glutathione metabolism were identified. While fatty acid profile was not affected by treatments (P > 0.05), higher concentrations of volatile compounds were found in the dry-aged (P < 0.05). Dry-aging process decreased the presence of terpenoid and steroid lipid group, which could possibly result in reducing undesirable flavor of grass-fed beef.
An increasing consumer demand for a higher quality and eating experience has led to a revisit to the dry aging process. Therefore, research also focuses on the effects of different dry aging methods and aims to improve the dry aging process. However, an optimal process cannot be defined and, unfortunately, most of the dry aging results only hold true for the individual experiment. If one repeats a dry aging process in a different facility, the result might differ. The same dry aging process in two different ripening chambers does not inevitably contribute to equal tenderness and flavor. Since this is still not been understood well, this review presents results of the most relevant dry aging studies by illustrating different process parameters and cuts. Some conclusions which may be useful to explain the paradox are derived from the literature in order to understand the crucial factors and commonalities in the dry aging process.
The tenderness and taste of beef is improved by either dry- or wet-aging or a combination of both. The objective was to develop a validated method for detecting differences in the polar fraction of metabolome in dry-aged and wet-aged beef over the aging time and quantifying the metabolites of interest by 1H NMR spectroscopy using beef. Sixty strip loin (M. longissimus dorsi) samples aged in different ways (wet-aging vs. dry-aging) and aging times (0, 7, 14, 21, 28 days) were analyzed. The aging type could be defined by linear discriminant analysis with an accuracy of 95%. Ten (lactic acid, alanine, methionine, fumaric acid, inosine, inosine monophosphate, creatine, betaine, carnosine and hypoxanthine) out of eighteen metabolites differ significantly (p < 0.05) in content depending on the aging type. Fifteen metabolites in dry-aged and ten in wet-aged beef correlate with the aging time (r > 0.7, <−0.7), which shows significant aging time-related effects on the polar fraction of metabolome.
Beef carcasses from cattle on four nutritional regimes were subjected to selected postmortem temperature treatments to determine if chilling or conditioning would eliminate cold shortening and improve product characteristics. One-half from each of 38 grass-, short-, long- and forage-fed cattle was chilled at 3°C until 48 hr postmortem. The other half from each carcass was conditioned at 13°C until 8 hr postmortem and then chilled at 3°C for 40 hr. The taste panel indicated longissimus steaks from grass-fed cattle were more tender due to conditioning at 13°C as opposed to chilling at 3°C. Shear force and sarcomere length comparisons, however, did not support the taste panel. Chilling at 3°C did not consistently cause detectable cold shortening. In addition, 13°C conditioning did not significantly accelerate the rate of postmortem tenderization when compared with the 3°C treatment. Even though not always statistically different from the other nutritional regimes, the steaks from grass-fed cattle were consistently rated lowest by the taste panel. Generally no statistical differences were observed between nutritional regimes for shear force and sarcomere length.
Summary Longissimus and semimembranosus muscles from 42 forage-fed steers were used to deter- mine singular and combined effects of electrical stimulation (ES), delayed chilling (DC) and pelvic suspension (PS) of sides, cooler aging (CA) of wholesale loins and blade tenderization (BT) of wholesale loins and top rounds on palatability and cooking loss. ES or PS (used singularly) increased (P
At 3 days postmortem, eight USDA choice or better, yield grade 4, strip loins were selected. Three steaks were removed from the center of each strip loin to represent an unaged treatment. Remaining intact portions of each strip loin were “dry aged” (aged unpackaged) or “vacuum aged” (aged in vacuum bags) for an additional 11 days. Dry-aged samples had a higher (P < 0.05) mean aging loss than vacuum-aged or unaged samples and a shorter (P < 0.05) cooking time and lower (P < 0.05) cooking loss than the unaged samples. Vacuum- and dry-aged samples were similar (P > 0.05) in tenderness and more tender than unaged counterparts. Lean from vacuum-aged samples had a more intense sour flavor in addition to more intense bloody/ serumy flavor and metallic notes than either of the other treatments. Lean of dry-aged samples was more beefy in flavor and had more brown/roasted flavor than vacuum-aged or unaged counterparts.
Calcium chloride (CaCl2) injection effects on retail color changes and sensory traits of loin steaks from mature cows were studied. Left side strip loins (SL) of 10 carcasses were divided into three portions within .5 h postmortem. One was a control, and the other portions were injected with either 150 mM or 200 mM CaCl2. At 24 h postmortem, the chilled, right side SL was removed and the same treatments applied. Steaks from each treatment were evaluated for color changes during 5 d of retail display. Treatments were also divided into 7-d or 14-d aging periods. Warner-Bratzler shear (WBS) values and sensory evaluations of juiciness, tenderness, flavor intensity, flavor description, and overall palatability were obtained on all treatments. Concentration of CaCl2 had no effect on measures of color. However, injection at 24 h reduced colorimeter L values and visual color scores on d 1 and 2 of retail display and increased discoloration scores on d 3 (P < .05) compared with injection at .5 h. All steaks had greater than 40% discoloration when measured beyond d 3. Steaks aged 14 d exhibited significantly lower WBS values than steaks aged 7 d (P < .05). Injections of CaCl2 increased scores for juiciness, tenderness, and overall palatability, and aging improved tenderness, flavor intensity, flavor description, and overall palatability (P < .05). Cuts injected at 24 h had 8.3% and 8.8% higher yields than cuts injected at .5 h or controls, respectively (P < .05).(ABSTRACT TRUNCATED AT 250 WORDS)
Aging and tenderness of beef: A summary
- Anonymous
Anonymous. 1991. Aging and tenderness of beef: A summary. Manhattan, Kan.:
Kansas State Univ. Dept. Anim. Sci. and Ind.
Postrigor aging effects on beef tenderness
- Gr Culp
- Zl Carpenter
- Gc Smith
- Gw Davis
Culp GR, Carpenter ZL, Smith GC, Davis GW. 1973. Postrigor aging effects on
beef tenderness. J Anim Sci 37 (Suppl.1) p 258 (abstr.).
2:53 PM References Anonymous Aging and tenderness of beef: A summary. Manhattan, Kan.: Kansas State Univ Physical requirement guidelines for sensory evaluation laborato-ries Postrigor aging effects on beef tenderness
- Gr Culp
- Carpenter
- Zl
- Smith
- Gc
- Davis
- Gw
jfsv66n2p0196-0199ms19990539.p65 4/19/2001, 2:53 PM References Anonymous. 1991. Aging and tenderness of beef: A summary. Manhattan, Kan.: Kansas State Univ. Dept. Anim. Sci. and Ind. ASTM. 1986. Physical requirement guidelines for sensory evaluation laborato-ries. Zook K, Eggert J, editors. Philadelphia: American Society for Testing and Materials. Culp GR, Carpenter ZL, Smith GC, Davis GW. 1973. Postrigor aging effects on beef tenderness. J Anim Sci 37 (Suppl.1) p 258 (abstr.).
Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades SAS Institute, Inc. 1994. SAS/STAT UserÕs Guide. Version 6 Beef quality and palatability as affected by electrical stimulation and cooler aging Increasing the tenderness of forage-fed beef
- Parrish
- Jr
- Rust Re Boles Ja
- Olson
- Wm
Parrish FC Jr., Boles JA, Rust RE, Olson DG. 1991. Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades. J Food Sci 56(3):601-603. SAS Institute, Inc. 1994. SAS/STAT UserÕs Guide. Version 6. Cary, N.C.: SAS Insti-tute Inc. Savell JW, Smith GC, Carpenter ZL. 1978. Beef quality and palatability as affected by electrical stimulation and cooler aging. J Food Sci 43(6):1666-1668,1677. Smith GC, Jambers TG, Carpenter ZL, Dutson TR, Hostetler RL, Oliver WM. 1979. Increasing the tenderness of forage-fed beef. J Anim Sci 49(5):1207-1218.
Elimination of pathogenic organisms from meat and poultry
- Fjm Smulders
Smulders FJM, editor. 1987. Elimination of pathogenic organisms from meat and
poultry. Amsterdam: Elsevier Science Publishers. pp 37-42.
99-435-J from the Kansas Agricultural Experiment Station Authors Campbell and Hunt are with the Dept. of Animal Sciences and In-dustry, Kansas State Univ., Manhattan, KS 66506. Author Chambers is with the Dept. of Human Nutrition
- Ms
Ms. 20000539 Contribution No. 99-435-J from the Kansas Agricultural Experiment Station. Authors Campbell and Hunt are with the Dept. of Animal Sciences and In-dustry, Kansas State Univ., Manhattan, KS 66506. Author Chambers is with the Dept. of Human Nutrition, Kansas State Univ., Manhattan, KS 66506. Author Levis is with the Pillsbury Technology Center, 330 Univ. Ave. SE, Minneapolis, MN 55414-2198. Direct correspondence to M.C. Hunt (E-mail:
Author Chambers is with the Dept. of Human Nutrition
- Authors Campbell
- Hunt With
- Dept
Authors Campbell and Hunt are with the Dept. of Animal Sciences and Industry, Kansas State Univ., Manhattan, KS 66506. Author Chambers is with
the Dept. of Human Nutrition, Kansas State Univ., Manhattan, KS 66506.
A review of factors affecting meat quality
- Le Jeremiah
Jeremiah LE. 1978. A review of factors affecting meat quality. Lacombe, Alberta:
Lacombe Research Station Tech. Bull. 1 Research Branch, Agric Can.
Block scraps . Meat Business Magazine. Millstadt, Ill
- M Ellis
Ellis M. 1990. Block scraps. Meat Business Magazine. Millstadt, Ill. p. 14 and 26.
SAS/STAT UserÕs Guide. Version 6
- Sas Institute
- Inc
- N C Cary
SAS Institute, Inc. 1994. SAS/STAT UserÕs Guide. Version 6. Cary, N.C.: SAS Institute Inc.