Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

Lee, Hyun Jung; Yoon, Ji Won; Kim, Minsu; Oh, Hyemin; Yoon, Yohan; Jo, Cheorun

doi:10.1016/j.meatsci.2019.03.019

Cited by 65 publications

(64 citation statements)

References 30 publications

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“…Unlike wet aging, where the meat is packaged, dry aging partially exposes the meat to air. As moisture in the meat evaporates during the dry aging process, the flavor becomes concentrated and enriched ( Lee et al, 2019 ). Due to this unique flavor, the dry-aged meat is favored by many; nevertheless, the dry aging process also causes surface hardening, which forms a crust on the meat ( Laster et al, 2008 ; Ryu et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Park¹,

Seol²,

Kim³

2020

Food Sci Anim Resour

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This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

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Section: Introductionmentioning

confidence: 99%

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Park¹,

Seol²,

Kim³

2020

Food Sci Anim Resour

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“…During dry‐aging, various microorganisms, especially yeasts and molds, can grow on the beef surface (Ryu et al., ; Tapp, ). The role of yeasts and molds in flavor development is well known, and is associated with their proteolytic and/or lipolytic activities (Lee et al., ). Microorganisms such as Mucor , Aspergillus , and Penicillium may vary with geolocations and are affected by seasons.…”

Section: Introductionmentioning

confidence: 99%

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

Lee

et al. 2019

Journal of Food Science

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The objective of this study was to isolate and identify the microorganisms, especially yeasts and molds, related to the improvement of beef quality during dry‐aging of beef through microbiome analysis, and to examine the possibility of using them as starter culture strains to improve the efficiency of dry‐aging beef production. Beef sirloins were dry‐aged for 28 days using different wind speeds (0, 2.5, and 5 m/s) at 1 to 3 °C and 75% relative humidity, and microbial compositions were confirmed by microbiome analysis. Mold and yeast samples were plated on potato dextrose agar supplemented with 10% tartaric acid, and the isolated colonies were identified by DNA sequencing. The isolates were subjected to microbial characterization (morphological characterization, growth condition, and enzyme activity). Microbiome analysis showed that the dominant microorganisms were molds and yeasts identified as Pilaira anomala SMFM201611 and Debaryomyces hansenii SMFM201707. Pilaira anomala SMFM201611 and D. hansenii SMFM201707 were inoculated into 24 sirloins of the lowest grade. All samples were dry‐aged for 0, 14, 21, and 28 days and analyzed for microbial growth, pH, shear force, ultrastructure, and flavor compounds (free amino acids and free fatty acids). Inoculation with P. anomala SMFM201611 and D. hansenii SMFM201707 improved tenderness and cause the breakdown of myofibrils by proteolysis. Both microorganisms also produced free amino acids and fatty acids through proteolytic and lipolytic activities. These results indicate that P. anomala SMFM201611 and D. hansenii SMFM201707 isolated and identified from dry‐aged beef can improve the quality of low‐grade beef during dry‐aging. Practical Application During dry‐aging, mold and yeast improve the quality of dry‐aged beef. Pilaira anomala SMFM201611 and Debaryomyces hansenii SMFM201707 isolated from dry‐aged beef can improve tenderness by breaking down myofibrils. Both microorganisms improve flavor by producing free fatty acids and amino acids, and the taste and aroma characteristics of low‐grade beef may be improved during the dry‐aging process.

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“…Before dry aging, the initial value of mold distribution was 1.22% and significantly increased to 11.67% after 28 days of dry aging period (Figure ). This phenomenon is expected as mold distribution is one of the significant changes clearly observed on the surface of dry‐aged beef and it may affect flavor by penetrating microbial enzymes into inside meat (Dashdorj et al, ; Lee, Choe, et al, ; Lee, Yoon, et al, ). The present results in mold distribution can be supported by other previous studies, which considered the degree of mold distribution as an indicator for the completion of dry fermented sausage manufacture (Garcia, Casas, Toledo, & Selgas, ).…”

Section: Resultsmentioning

confidence: 98%

“…Firstly, moisture evaporation results in the formation of a dried surface (the crust; Lee et al, ; Li et al, ). Secondly, mold and yeast grow with their visible features on the crust of dry‐aged beef (Dashdorj, Tripathi, Cho, Kim, & Hwang, ; Kim, Lee, et al, ; Lee, Yoon, et al, ). These changes are closely related to the dry aging period and environmental conditions.…”

Section: Introductionmentioning

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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Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

Cited by 65 publications

References 30 publications

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

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

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