High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing

Witte, Franziska; Smetana, Sergiy; Heinz, Volker; Terjung, Nino

doi:10.1016/j.meatsci.2020.108241

Cited by 15 publications

(6 citation statements)

References 32 publications

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“…These crystals are smaller and denser than water, which reduces their ability to swell (increase in volume) during freezing, thereby reducing the mechanical damage imposed on the surrounding tissues. In support of this, Jia et al [127] observed ~35% reduction in drip loss of pork longissimus samples that were pressurized at 400 MPa and subsequently frozen at −20 • C. Other studies similarly found improvements in the quality of beef [128], chicken [129], and fish [130] samples that were subjected to high-pressure freezing compared to conventional freezing. On the other hand, type I ice crystals are formed when water is frozen at atmospheric pressure.…”

Section: Methods For Mitigating the Effects Of Freezing And Thawing Of Meat Productsmentioning

confidence: 85%

Crystallization Behavior and Quality of Frozen Meat

Dang

Bastarrachea

Martini

et al. 2021

Foods

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Preservation of meat through freezing entails the use of low temperatures to extend a product’s shelf-life, mainly by reducing the rate of microbial spoilage and deterioration reactions. Characteristics of meat that are important to be preserve include tenderness, water holding capacity, color, and flavor. In general, freezing improves meat tenderness, but negatively impacts other quality attributes. The extent to which these attributes are affected depends on the ice crystalline size and distribution, which itself is governed by freezing rate and storage temperature and duration. Although novel technology has made it possible to mitigate the negative effects of freezing, the complex nature of muscle tissue makes it difficult to accurately and consistently predict outcome of meat quality following freezing. This review provides an overview of the current understanding of energy and heat transfer during freezing and its effect on meat quality. Furthermore, the review provides an overview of the current novel technologies utilized to improve the freezing process.

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Section: Methods For Mitigating the Effects Of Freezing And Thawing Of Meat Productsmentioning

confidence: 85%

Crystallization Behavior and Quality of Frozen Meat

Dang

Bastarrachea

Martini

et al. 2021

Foods

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“…Experimental studies have shown that hot acid solutions (Blagojevic et al., 2015 ) or high‐pressure processing (Witte et al., 2020 ) will reduce the bacterial load on the trimmings resulting from dry‐aged meat (Blagojevic et al., 2015 ; Witte et al., 2020 ). However, other considerations, such as effect on the organoleptic qualities of the meat and cost under commercial conditions may inhibit application.…”

Section: Assessmentmentioning

confidence: 99%

Microbiological safety of aged meat

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2023

EFS2

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The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a w ) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus , Listeria monocytogenes , enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp . , Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log 10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.

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“…Dry-aging results in the formation of a dry surface, called a "crust," which must be trimmed off before further processing . The dry-aged crust has been tested as a flavor enhancer in beef patties, raw fermented sausages, or brown sauces in a variety of studies (Park & Kim, 2023;Park et al, 2020;Witte et al, 2020). Park et al (2018) showed that patties with 5% (w/w) crust had a significantly different volatile profile and a higher flavor than those without crust.…”

Section: Introductionmentioning

confidence: 99%

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

Bischof,

Witte,

Sieksmeyer

et al. 2023

Journal of Food Science

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The effects of aging and microbial growth on the metabolome of aged beef were investigated in this study. The metabolome of beef is influenced by the aging method applied. This includes the aging‐related changes in metabolism and the presence of microorganisms on the beef during aging that may affect the beef and its quality. The inner part and the trimmed surface of dry‐aged (the surface of dry‐aged beef is also called the “crust” due to its drying during aging) and wet‐aged beef were analyzed by 1H nuclear magnetic resonance (NMR) spectroscopy over aging periods up to 28 days at intervals of 7 days, and the former also by microbiological analysis. The metabolome detected by 1H NMR spectroscopy demonstrated changes over the aging time of beef and differed depending on the sampling location (surface or inner part of beef). The influence of the microbiota on changes in the metabolome can be negligible due to the low microbial growth on the surface of dry‐aged beef (<3 log CFU/g). Therefore, the aging‐related metabolism postmortem of the analyzed dry‐aged beef might be the main factor for metabolic changes. The significantly (p < 0.05) higher amino acids and inosine concentrations and lower inosine 5′‐monophosphate concentrations suggested enhanced protein degradation and energy metabolism in the wet‐aged beef compared to the dry‐aged beef, probably due to the combined influence of the aging and the microbiota on the wet‐aged beef and, thus, its metabolic changes.

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High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing

Cited by 15 publications

References 32 publications

Crystallization Behavior and Quality of Frozen Meat

Crystallization Behavior and Quality of Frozen Meat

Microbiological safety of aged meat

Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef

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