Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

“…By using this methodology, modifications in other process parameters can be studied, such as temperature, air renewal and drying cycles, as these parameters correlate directly with water flow. Furthermore, the smoking-salting process inside a bag can offer other advantages over traditional methods (unpacked), such as protecting the product against possible contaminations and maximising yields (DeGeer et al, 2009).…”

“…Currently there are very few applications for these new materials in food technology, being these focused mainly on dry ageing of beef (Ahnström et al, 2006;DeGeer et al, 2009;Dikeman et al, 2013;Li et al, 2013). The use of highly water vapour-permeable bags (WP) facilitates the control of product dehydration by managing the temperature and humidity conditions, as with the traditional methods (unpacked).…”

“…Yet at the same time, it minimises the risk of microbial contamination. DeGeer et al (2009) stated that this type of bags helps obtain higher meat yields and lower microbial counts as compared with the traditional dry ageing processes, and does not affect the sensory traits of the meat product. For this reason, we considered that a combination of a one-step smoking-salting process with WP bags would help obtain smoke-flavoured fish with similar sensory traits to smoke products obtained by traditional methods and would optimise yields, reduce waste, speed up processes, maintain the hygienic quality during processes, and facilitate transportation and distribution at the same time.…”

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

“…Wet-aged beef has a sour and strong bloody/serumy flavour, whereas dry-aged beef has a beefy, brown roasted flavour that is considered desirable [4]. Assessors are more familiar with wet-than dry-aged flavours, but when assessors recognized or preferred the dry-aged flavour profile, they were willing to pay more for this product [1] [7] [8] [9]. Also, aging of fresh beef for retail and foodservice has become essential to meet the high demands and expectations of an exceptional eating experience [7].…”

“…Previously researchers [5] found that dry aging of beef in a highly moisture-permeable bag was feasible, positively impacted on yields and reduced microbial spoilage, with no negative impact on product quality. Additionally, some researchers [9] have found that leaving the bone on the beef loin during ageing decreased the amount of flavour development, perhaps by limiting the loss of moisture during aging and the resultant ''concentration" of flavour components [9].…”