Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

Kim, Ji-Han; Kim, Tae‐Kyung; Shin, Dong-Min; Kim, Hyun‐Wook; Kim, Young-Boong; Choi, Yun‐Sang

doi:10.5713/ajas.19.0031

Cited by 26 publications

(14 citation statements)

References 20 publications

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“…WHC showed an increasing trend as the aging period increased at all temperatures. In meat, WHC has a positive correlation with pH [ 34 ], and this study also showed that the pH and WHC of the meat dry aged using the electric field refrigeration system have a positive correlation. As the pH increases, the number of anion increased and it spread the gap between muscle fibers, which increases the space that can store water, resulting in a higher WHC [ 35 ].…”

Section: Resultsmentioning

confidence: 60%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

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Section: Resultsmentioning

confidence: 60%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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“…Therefore, the total collagen content was not significantly affected by the dry-aging process. The content of soluble proteins and soluble collagen in meat could be influenced by other factors related to species and animal (within the same species or the same animal: age, sex, race, fattening status); factors related to the type of muscle considered, type II (rapid contraction/glycolytic metabolism) and type I (slow contraction/oxidative metabolism) ( 125 ).…”

Section: Biochemical Characteristics and Changes During Meat Dryingmentioning

confidence: 99%

A comprehensive review of drying meat products and the associated effects and changes

et al. 2022

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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.

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“…Fuente: Elaboración propia La determinación de las PC permite inferir la posibilidad de experiencia de consumo dada su alta correlación con la jugosidad de la carne (Warner, 2017), por lo cual podríamos deducir que los resultados de maduración a los 21 días, obtenidos en el presente estudio, pueden estar relacionados con mayor jugosidad, tal como se observó en el análisis sensorial (figura 1). Por otro lado, las diferencias reportadas en las pérdidas por cocción se pueden asociar al efecto del proceso de maduración en la carne y sus cambios en la estructura muscular (Kim et al, 2020;Macharáčková et al, 2020;Yun et al, 2020), tales como disminución en el tamaño de la fibra muscular, aumento en el espacio entre miofibras y menor diámetro del sarcómero (Purslow et al, 2016). Como resultado, la literatura reporta que la pieza de carne incrementa el intercambio o pérdida de agua celular propiciado por la desnaturalización térmica de las proteínas (Astruc et al, 2010;Bouhrara et al, 2011;Christensen et al, 2011;Li et al, 2010).…”

Section: Tabla 2 Rendimientos Cárnicos En Machos Blanco Orejinegrounclassified

“…Agropecuaria,22(3) Respecto a la maduración, contrario a lo descrito en la literatura, en la cual se indica que la proteólisis causada por la maduración conduce a mayor pérdida de agua en la carne en la cocción (Purslow et al, 2016), en la presente investigación se evidenció que las muestras de LT de BON maduradas a 37 días, presentaron menores pérdidas por cocción, comparadas con las muestras de menos días de maduración. Otros autores también han reportado menores perdidas por cocción en procesos de maduración húmedos y secos a 30 días (Kim et al, 2020), o a diferentes edades (5 y 21 días) y con varios músculos (longissimus thoracis y longissimus lumborum) (Macharáčková et al, 2020;Yun et al, 2020).…”

Section: Tabla 2 Rendimientos Cárnicos En Machos Blanco Orejinegrounclassified

Evaluación de atributos cárnicos y de calidad de la canal en ganado Blanco Orejinegro

Toro

Sierra

Hernández

et al. 2021

CTA

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Con el objeto de evaluar el rendimiento y la calidad de la carne en bovinos de la raza Blanco Orejinegro (BON), se utilizaros 77 machos (castrado y entero) y dos rangos de edad (20-30 y 30-36 meses). Se evaluó la ganancia de peso (GDP), área de ojo del lomo (AOL), espesor de grasa de la cadera (EGC), rendimiento de la canal caliente y fría, longitud de la canal (LC), perímetro de pierna, grado de osificación y acabado. Adicionalmente, se evaluó la calidad de la carne a diferentes días de maduración. Se utilizó ANOVA de efectos mixtos y componentes principales para el análisis de la información. Los resultados mostraron que la condición fisiológica, edad y la interacción de estos factores no afectaron significativamente (p > 0,05) la GDP, peso beneficio, AOL y EGC. La edad afectó significativamente (p < 0,05) el peso de la canal. Así mismo, la condición fisiológica afectó significativamente (p < 0,05) la LC, favoreciendo los animales castrados (+17cm). La edad de maduración tuvo efecto significativo sobre la terneza y el porcentaje de pérdidas por cocción (p < 0,05), con mejores registros a 21 días (2,75 kilogramo-fuerza) y 37 días (17 %), respectivamente. La carne de novillos BON presentó alta terneza, baja presencia de tejido conectivo y alta puntuación en jugosidad. Los resultados del presente trabajo evidencian un buen desempeño de la raza BON para la cadena cárnica.

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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

Cited by 26 publications

References 20 publications

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

A comprehensive review of drying meat products and the associated effects and changes

Evaluación de atributos cárnicos y de calidad de la canal en ganado Blanco Orejinegro

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