Effects of Different Aging Procedures on the Palatability of Beef

Oreskovich, Dolores C.; McKeith, F. K.; Novakofski, J.; Bechtel, Peter J.

doi:10.1111/j.1745-4557.1988.tb00875.x

Cited by 22 publications

(12 citation statements)

References 8 publications

(12 reference statements)

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“…Stepwise ageing involving the in-bag dry-ageing of lean bull beef for 7 d followed by 14 d of wet-ageing (T2) significantly (p < 0.0001) reduced % weight loss of the dryaged meat compared to the control (T1, in-bag dry-aged straight for 21 d). In this study, stepwise ageing had no effect on the pH, proximate content, and instrumental colour of fresh in-bag dry-aged beef (p > 0.05, Table 1) as was previously reported [29][30][31][32]. e water-holding capacity (measured as drip and cook losses) of fresh in-bag dry-aged lean beef (21 d, T1 and T2) were not affected by the stepwise ageing regimes, as shown in Table 4.…”

Section: Effect Of Stepwise Ageing On the Physicochemicalsupporting

confidence: 86%

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Zhang

Yoo

Farouk

2019

Journal of Food Quality

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In-bag dry-aged lean beef was produced using a stepwise ageing process. Lean bull beef striploins were dry-aged at 2°C, 75% RH under three different air velocities: 0.5, 1.5, and 2.5 m·s−1 for 7 days followed by wet-ageing for 14 days. The quality and acceptability of the dry-aged beef were compared with equivalent beef dry-aged for 21 days at 0.5 m·s−1 which served as a control. Two portions of the dry-aged beef (7/21 days) were randomly selected and held frozen at −18°C for 12 months. Shear force, drip, and cook loss decreased significantly (p<0.05) with dry-ageing time. Increased air velocities accelerated dehydration process with no negative impact on the meat quality, microbiological safety, and consumer acceptability compared to the control (p>0.05). Frozen storage for 12 months had little or no effect on the quality and acceptability of the dry-aged lean beef (p>0.05). Dry-aged lean beef of equivalent quality and palatability, with a lower level of surface microorganisms and higher yield compared to the control, could be produced using the stepwise ageing process.

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Section: Effect Of Stepwise Ageing On the Physicochemicalsupporting

confidence: 86%

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Zhang

Yoo

Farouk

2019

Journal of Food Quality

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“…Dry aging literature has mainly reported the optimum temperature is between 0° and 4 °C (32–39.2 °F) because storage temperature for dry aged beef should not differ from those for wet-aged beef products [ 1 , 4 – 6 , 8 , 12 , 16 , 17 , 25 ]. Aging temperature is critical to dry aging because if the temperature of storage is elevated, the enzymatic processes involved in aging will work quite well and improve palatability.…”

Section: Dry Aging Parametersmentioning

confidence: 99%

Dry aging of beef; Review

et al. 2016

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The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as “dry-aged beef”. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

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“…In comparison, the companion ribs and loins that were wet-aged for 21 d showed no shrinkage and had trim losses ranging from 0.55% to 1.17%. Oreskovich et al . (1988) reported that at the end of 7 d of aging, the striploins that were dry-aged exhibited 4.62% shrinkage, which was significantly higher in comparison to the steaks packaged in polyvinyl chloride films (2.93%) and vacuum-packed steaks (0.55%).…”

Section: Comparison Of the Yield And Quality Traitsmentioning

confidence: 99%

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Khan

Jung

Nam

et al. 2016

Korean Journal for Food Science of Animal Resources

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Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.

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Effects of Different Aging Procedures on the Palatability of Beef

Cited by 22 publications

References 8 publications

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Dry aging of beef; Review

Postmortem Aging of Beef with a Special Reference to the Dry Aging

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