Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

Kim, So Yeon; Yong, Hae In; Nam, Ki Chang; Jung, Samooel; Yim, Dong-Gyun; Jo, Cheorun

doi:10.1016/j.meatsci.2017.10.016

Cited by 33 publications

(30 citation statements)

References 37 publications

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“…Frenzel et al (2014) suggested that aging temperatures did not affect the shear force values, but shear force values decreased as the aging periods increased. Recently, (Kim et al, 2018) reported however, the dilapidation of sarcoplasmic and myofibrillar proteins were greater in beef with aging temperatures of 14°C than that of 4°C. In addition, EB and X-ray irradiated beef showed slower autolysis of calpain-1 but this did not affect tenderness.…”

Section: Resultsmentioning

confidence: 99%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2°C, 10°C, or 25°C) during 8 d. On 4 d of aging at 25°C, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at 25°C was lower than those aged at 2°C. Irradiated samples at 2°C had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at 10°C and 25°C for 8 d scored significantly higher TBARS values. With an increased aging period, a* and b* in irradiated samples at 2°C slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at 2°C when aged for 4 and 8 d, while the lowest contents were observed at 25°C. Aging in irradiated pork for 8 d at 2°C resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.

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Section: Resultsmentioning

confidence: 99%

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Yim

Ali

et al. 2019

Food Sci Anim Resour

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“…As the detection of mold and yeast is generally scarce in most meat and meat products, no recommendations for acceptable mold and yeast levels during storage are available. However, as the presence of mold and yeast has been consistently reported in dry-aged beef (Kim et al, 2018; Lee et al, 2018; Ryu et al, 2018), their impact on meat quality is currently being studied.…”

Section: Resultsmentioning

confidence: 99%

“…Lipid oxidation in meat is a very important factor, as it can cause quality deterioration (e.g., in color, flavor, texture, and nutritive value) in meat and meat products (Kim et al, 2018). It can be measured by the TBARS value and tends to increase during storage.…”

Section: Resultsmentioning

confidence: 99%

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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C

Kim¹,

Lee²,

Kim³

et al. 2019

Food Sci Anim Resour

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Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at 4°C for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at 4°C without any adverse effect on its microbial and sensory quality.

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“…In this study, the shear force after 21 days decreased considerably but did not show a statistically significant difference. According to Kim, Yong, et al (), this may be due to the decreased activity of major proteolytic enzymes such as calpains I and II, with the increase in aging period.…”

Section: Resultsmentioning

confidence: 99%

Electrical resistance and mold distribution on beef surface as indicators of dry aging

Lee

Yoon

et al. 2019

J Food Process Engineering

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The objective of this study was to investigate the electrical resistance and mold distribution on a dry-aged beef surface (crust) and to explore the use of these information as an indicator of dry aging. In total, 18 strip loins (longissimus lumborum) were dry aged for 35 days. During aging period, electrical resistance and mold distribution on the crust, pH, shear force, and sensory properties (appearance, flavor, tenderness, juiciness, and overall acceptance) of the edible portion of meat were assessed.Electrical resistance (R 2 = .91, −.72, and .69, respectively) and mold distribution (R 2 = .81, −.73, and .65, respectively) of the surface were strongly correlated to pH, shear force, and tenderness of dry-aged beef (p < .05). Moreover, mold distribution had significant correlation to flavor (R 2 = .48), among sensory properties. In conclusion, the electrical resistance and mold distribution on beef surface indicate the degree of dry aging, especially in tenderness and flavor.. Practical applicationsThe manufacture parameters of dry aging have been varied with different meat producers, resulting in different final qualities of dry-aged beef products. In this study, we suggested the use of indicators for determination of level of dry-aging in beef including electrical resistance and mold distribution. It can help unexperienced small meat producers to guarantee the suitable degree of doneness of dry-aged beef, especially in flavor and tenderness.

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Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

Cited by 33 publications

References 37 publications

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C

Electrical resistance and mold distribution on beef surface as indicators of dry aging

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