Impacts of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins from Cull Cow

Setyabrata, Derico; Xue, Song; Cramer, T.; Vierck, K. R.; Legako, J. F.; Kim, Y. H. B.

doi:10.22175/mmb2019.0045

Cited by 2 publications

(3 citation statements)

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“…It was previously suggested that UV light application would further induce the extent of oxidation through photo-oxidation [49]. Similar results were previously reported by Setyabrata et al [34] for dry-aged beef lipid oxidation. Those authors found that the UDA treatment had a similar color to both WA and DA treatments both before and after 7 days of aerobic display storage.…”

Section: Lipid Oxidationsupporting

confidence: 88%

“…In terms of the color stability of dry-aged meat, only limited information is currently available in the literature. Previous studies in beef reported a significant increase in sensory discoloration [34,47] and instrumental discoloration (Hue angle) [34] in dry-aged beef compared to wet-aged beef during simulated retail display. Similarly, an increase in instrumental discoloration in dry-aged treatments was also identified in the current study, starting from day 5 of the display until the end of the display.…”

Section: Display Color Stabilitymentioning

confidence: 87%

“…The microbial analyses were conducted following the method described by Setyabrata et al [34]. The microbial analysis was performed on the initial (prior to aging), surface, and lean portions from each sample collected after aging treatments.…”

Section: Microbial Analysismentioning

confidence: 99%

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Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

Setyabrata

Wagner

Cooper

et al. 2021

Foods

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This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.

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Section: Lipid Oxidationsupporting

confidence: 88%