Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods

Abstract

ObjectiveDifferent dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations.MethodsSirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties.ResultsThe difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield.ConclusionBoth SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef

“…As expected, total bacteria and yeast/mold were significantly increased in both LT and BF samples for 50 days during all dry aging periods, whereas their growth was significantly slower after 50 days. Consistent with our results, previous results have indicated that total bacteria increase up to 5 log at 28 days of the dry aging process [9]. Moreover, Li et al [10] have reported that the population of total bacteria and yeast count were rapidly increased in dry aged samples, and they could tolerate the low water activity and transmission of oxygen during the dry aging process.…”

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

“…e significant decrease (p < 0.05) of the aerobic bacteria counts in the in-bag dry-aged beef of T1 and T4 may be associated with the decline of A w because of the surface being dried. e proliferation of aerobic bacteria with the increase of dry-ageing time has been reported [1,7,9]. However, contradictory findings were reported in Ahnström et al [29] that no difference of aerobic bacteria counts on dry-aged beef regardless of ageing methods and ageing time.…”

“…Dry-ageing requires critical control of processing parameters including temperature, air velocity, and relative humidity, to prevent excessive weight loss and growth of microorganisms. A new method called "in-bag dry-ageing" has emerged over the last decade to address the concerns associated with the traditional dry-ageing process [7,8]. e dry-ageing bags allow loss of moisture from the meat in a similar way to that of the traditional dry-ageing method.…”

Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

“…Free amino acids (FAAs) play important roles in the formation of volatile aromatics and taste characteristics [20]. As shown in Table 2, the most of free amino acid contents significantly increased from day 4 to day 8 (P < 0.05), such as tyrosine, methionine, nicotinoyl-glycine, aspartate, phenylalanine, valine, isoleucine, and threonine.…”

“…Although many studies have reported changes in avour precursors during the postmortem aging, most reports determine flavour precursors mainly by the traditional chromatography method to evaluate the influence of aging on flavour precursors during the postmortem ageing [18][19][20][21]. However, the past methods could not comprehensively assess the existing metabolites and their related metabolic pathways and their variations in the biological system of organisms.…”