Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Hernández, Wilson Andrés Barragán; Leighton, Patricia L.A.; López-Campos, Ó.; Segura, José L.; Aalhus, J. L.; Prieto, Nuria

doi:10.1016/j.meatsci.2022.108800

Cited by 10 publications

(3 citation statements)

References 66 publications

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“…Compared to the traditional group, the in-bag group had lower concentrations of nonanal, octanal, heptanal, pentanal, 2-heptanone, 1-octene-3-ol, 2-pentylfuran, butyl propanoate, and butyl acetate, and higher concentrations of limonene, β-pinene, isopentyl alcohol, 2-methylpropanol, ethanol, ethyl acetate, and butanal. Barragán-Hernández et al [ 34 ] also reported that in-bag dry-ageing impacted only a few volatile compounds. Setyabrata et al [ 35 ] studied the volatile profiles of traditional dry-aged beef and in-bag dry-aged beef, and detected differences in n-aldehyde, ketones, esters, alcohols, and heterocyclic compounds.…”

Section: Resultsmentioning

confidence: 99%

Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef

Zhang

Sun

Lei

et al. 2022

Foods

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The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen peptides (1%, w/v), and cinnamon bark essential oil (1%, v/v) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (p > 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (p < 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting Pseudomonas. This study demonstrates that the chitosan/collagen peptides/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality.

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Section: Resultsmentioning

confidence: 99%

Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef

Zhang

Sun

Lei

et al. 2022

Foods

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“…Carcasses may not attain optimum ultimate pH with concomitant low water holding capacity (Shange et al 2018;Zhao et al 2022). Meat from such carcasses is prone to high drip loss, purge loss, evaporative weight loss, and shorter shelf life (Ranaei et al 2021;Barragán-Hernández et al 2022).…”

Section: Postharvest Meat Loss and Wastementioning

confidence: 99%

“…Hence, the utilization of cold chains in meat supply is essential for maintaining the quality and safety of meat by inhibiting microbial growth. Furthermore, adequately handled cold meat surpasses warm meat in terms of eating quality Barragán-Hernández et al 2022). Cold storage of meat beyond the day of slaughter improves tenderness, flavor, and dry matter content.…”

mentioning

confidence: 99%

Breaking the barrier against the purchase of cold meat in Tanzanian consumers for reduction of postharvest losses and improved investment in cold chains: A review

Mushi

2023

Multidiscip. Rev.

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Suppose the realization of Tanzania’s government’s commitment to industrialize the country is to be achieved. In that case, the certainty of value addition to agricultural produce and the resulting extensive supply chain, encompassing meat, becomes apparent. Without the development and utilization of cold chains, progress toward industrialization in the meat industry remains unattainable. Considering the current infrastructure of cold chains in Tanzanian abattoirs, meat processing plants, and specialized retail establishments, the estimated cold storage capacity stands at 6,700 tons of meat per day, equating to 39 kg per capita annually. Despite this capacity, approximately 100,000 metric tons of meat, equivalent to 15% of Tanzania’s yearly production, are lost due to postharvest losses and waste. This substantial loss could be significantly mitigated by appropriately implementing cold chains. However, over 90% of meat consumers in Tanzania and other African countries prefer to purchase warm meat and exhibit an aversion to cold meat. This consumer preference hinders comprehensive investment and the adoption of cold chains in the meat industry to reduce meat spoilage and postharvest losses. To overcome this barrier and bolster industrialization in Tanzania’s meat industry, a three-tier approach is necessary: coordinated consumer awareness campaigns to promote the suitability of cold meat, widespread training of stakeholders in the value chain regarding proper meat handling and storage practices, and the implementation of adequate legislation to guide the gradual transformation of the supply chain towards the provision of cold meat. In conclusion, the current cold storage capacity for meat in Tanzania primarily serves export and niche markets. Efforts are required to shift local consumers’ attitudes towards cold meat, enabling comprehensive investment and utilization of the cold chain in the meat industry to mitigate postharvest meat losses.

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Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry

Cônsolo,

de Paula,

Rezende-de-Souza

et al. 2024

Food Research International

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Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Cited by 10 publications

References 66 publications

Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef

Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef

Breaking the barrier against the purchase of cold meat in Tanzanian consumers for reduction of postharvest losses and improved investment in cold chains: A review

Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry

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