Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Vossen, Els; Dewulf, Lore; Royen, Geert Van; Damme, Inge Van; Zutter, Lieven De; Fraeye, Ilse; Smet, Stefaan De

doi:10.1016/j.meatsci.2021.108659

Cited by 9 publications

(5 citation statements)

References 35 publications

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“…Calpain, a proteolytic enzyme that affects shear force, is active at the beginning of aging and decreases as the aging period increases [ 40 ]. Calpains are active up to three weeks of aging on average, and afterward, because the calpains become less active, the shear force no longer increases or rises only slightly [ 41 ]. Furthermore, the water content affects the shear force, and in dry aging, the evaporation of free water in the meat occurs rapidly, while in the latter half of aging, the shear force does not decrease but increases due to the hardening of the meat [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

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Section: Resultsmentioning

confidence: 99%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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“…Previous studies have shown that ageing improves the eating quality and the release of compounds such as free amino acids or fatty acids, which are the substrates for the formation of flavour compounds [ 22 ]. However, most of these studies have been carried out in beef and foal meats [ 23 , 24 ], while little is known about such effects on volatile compounds and sensory quality in lamb. In addition, little is known about the effects of ageing on meat quality of suckling (carcass weight below 7 kg) and light weight lambs (10–13 kg carcass weight), which are commonly consumed in southern Europe [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

Sgarro

Maggiolino

Pateiro³

et al. 2022

Animals

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The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n = 30), which received an RLE extract (90 mg/kg of live weight); and control (CON group; n = 30). The phytoextract in dry powder form was rich in bioflavonoids such as flavanones (about 16%) and anthocyanins (about 3%). After slaughtering, the longissimus thoracis et lumborum muscle was aged at 4 °C. The volatile organic compound (VOC) and sensorial analyses were carried out at 1, 3 and 7 days. A total of 10 chemical families were identified during the ageing process. Aldehydes were the most abundant VOC, followed by ketones and alcohols. Their contents increased during the process, showing after 7 days of ageing mean values of 20,498, 2193 and 1879 ng/g of meat, respectively. Regarding dietary effects, carboxylic acids, hydrocarbons and thiols presented significant differences between treatments, with higher carboxylic acid contents observed in RLE samples (437 vs. 467 ng/g of meat for CON and RLE batches, respectively; p < 0.05). On the contrary, hydrocarbons (436 vs. 254 ng/g of meat for CON and RLE batches, respectively) and thiols (160 vs. 103 ng/g of meat for CON and RLE batches, respectively) displayed significantly (p < 0.01) higher amounts in CON compared to the RLE group. Regarding ageing time, the tenderness, juiciness, odour and overall assessment parameters showed significantly higher scores at the end of the whole process (p < 0.05). On the other hand, only odour displayed significant differences between treatments, reaching higher scores in CON samples (p < 0.05). Therefore, ageing time improved the sensorial properties (tenderness, juiciness, odour and overall assessment) and the VOC content, whereas the inclusion of anthocyanins in the kids’ diet did not have a great impact on the properties of aged meat.

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“…Shear force values of all groups declined remarkably ( p < 0.05) on day 14, and afterward, no significant decrease was observed for all groups. Previous studies also reported that the effect of ageing on tenderness occurred mainly during the first three weeks [ 18 , 19 ]. It may be attributed to the decreased activity of the calpain system, which is primarily responsible for postmortem tenderization [ 20 ].…”

Section: Resultsmentioning

confidence: 94%

“…Hulánkováa et al [ 25 ] detected no changes in L*, a*, and b* values after 13–36 days of dry ageing. Vossen et al [ 19 ] found that a* and b* values increased after six weeks of dry ageing, and decreased after nine weeks of dry ageing. Meat color changes during ageing due to many factors, such as myoglobin concentration and stability [ 26 ], light reflection related to the amount of free water [ 27 ], and proteins conformation [ 28 ].…”

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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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

Cited by 9 publications

References 35 publications

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

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

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