Dry aging beef

Perry, Neil

doi:10.1016/j.ijgfs.2011.11.005

Cited by 44 publications

(49 citation statements)

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“…These steaks are served at high prices in top-end steakhouses and exclusive restaurants [10]. For example, “mellow and intense” and “earthy and nutty” are the types of phrases commonly used to describe the flavor characteristics of dry-aged beef [12], and these result from the type of mold used.…”

Section: Introductionmentioning

confidence: 99%

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Hanagasaki

Asato²

2018

J Anim Sci Technol

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BackgroundA mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold.ResultsThe isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly.ConclusionAmino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

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Section: Introductionmentioning

confidence: 99%

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Hanagasaki

Asato²

2018

J Anim Sci Technol

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“…However, in our study, water losses were approximately 10 and 20% after dry ageing for 14 and 28 days, respectively. During dry ageing, temperature (1-2°C) and humidity (75 to 85%) must be controlled in order to avoid spoilage (Kim et al 2017;Perry 2012); if the air humidity is too low, there is a risk of greater weight loss, resulting from the evaporation of water (Hulánková et al 2018). The pH increased over time, which could be explained by the loss of water.…”

Section: Effect Of Dry Ageingmentioning

confidence: 99%

“…The shear force of meat from young Nellore bulls was reduced by the dry ageing. Traditionally, dry ageing is performed for about 28-35 days, to reach a balance between tenderness, taste and juiciness (Perry 2012). The meat chemical composition was influenced by the positions of cuts used for dry ageing ( Table 2).…”

Section: Effect Of Dry Ageingmentioning

confidence: 99%

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Passetti

Prado

Macêdo

et al. 2019

Trop Anim Health Prod

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Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age) finished in a feedlot at body weights of 350, 400 and 450 kg were used. From each group (N = 8), samples were divided into three portions for 0, 14 and 28 days of dry ageing. After the samples reached their dry aged period weight, pH and colour were measured. Next, water losses, shear force, the chemical composition and the fatty acids profile of the meat were measured. Reducing slaughter weight (350 kg) of young bulls did not affect meat tenderness but increased saturated fatty acids contents at day 1 of dry ageing. During the dry ageing process, drip loss increased, but thawing losses were reduced. Colour parameter was reduced by dry ageing and meat becomes darker, but meat tenderness was increased. Dry ageing increased the ash content. Dry ageing increased saturated fatty acid and reduced the monounsaturated and saturated fatty acid ratio (MUFA/SFA), but did not change the polyunsaturated fatty acids. Nellore young bulls (14 months) can be slaughtered with 400 or 450 kg without compromising physicochemical characteristics, while dry ageing improved meat tenderness but increased saturated fatty acids and changed meat colour. Keywords Colour . Meat quality . Tenderness . ZebuResearch highlights 1. Younger bulls can be slaughtered earlier without compromising the physicochemical characteristics of meat. 2. Dry ageing improved meat tenderness from young bulls slaughtered with different body weight.

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“…The reason is that the products which result from the spoilage process are toxic and may lead to intoxication, allergies, and even death when ingested in large quantities (Stadler & Lineback, 2008). In order to be fitted with consumption, beef must be subject to a refrigeration process for a few days, a process that is named "aging" (Perry, 2012). During its refrigeration, besides aging, the unwanted process of bacterial spoilage may also occur.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

Ghasemi‐Varnamkhasti

Apetrei

Lozano

et al. 2018

Trends in Food Science & Technology

136

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Development and use of reliable and precise detecting systems in the food supply chain must be taken into account to ensure the maximum level of food safety and quality for consumers. Spoilage is a challenging concern in food safety considerations as it is a threat to public health and is seriously considered in food hygiene issues accordingly. Although some procedures and detection methods are already available for the determination of spoilage in food products, these traditional methods have some limitations and drawbacks as they are time-consuming, labour intensive and relatively expensive. Therefore, there is an urgent need for the development of rapid, reliable, precise and non-expensive systems to be used in the food supply and production chain as monitoring devices to detect metabolic alterations in foodstuff. Attention to instrumental detection systems such as electronic noses, electronic tongues and biosensors coupled with chemometric approaches has greatly increased because they have been demonstrated as a promising alternative for the purpose of detecting and monitoring food spoilage. This paper mainly focuses on the recent developments and the application of such multisensor systems in the food industry. Furthermore, the most traditionally methods for food spoilage detection are introduced in this context as well. The challenges and future trends of the potential use of the systems are also discussed. Based on the published literature, encouraging reports demonstrate that such systems are indeed the most promising candidates for the detection and monitoring of spoilage microorganisms in different foodstuff.

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Dry aging beef

Cited by 44 publications

References 1 publication

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

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