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

Bischof, Greta; Witte, Franziska; Sieksmeyer, Thorben; Januschweski, Edwin; Terjung, Nino; Hertel, Christian; Heinz, Volker; Juadjur, Andreas; Gibis, Monika

doi:10.1111/1750-3841.16761

Cited by 3 publications

(1 citation statement)

References 46 publications

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“…Wet aging involves packaging with a low oxygen and water vapor permeability and includes various vacuum techniques, such as conventional vacuum packaging, deep-draw-type vacuum packaging, and vacuum skin packaging [28]. Differences in meat quality between wet-aged and dryaged beef are influenced by meat moisture content during aging [29]. However, the full extent of the changes in beef metabolites caused by the complex enzymatic and chemical reactions during aging remains unclear.…”

Section: Discussionmentioning

confidence: 99%

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda,

Yoshida,

Kebede

et al. 2024

Metabolites

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Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef during cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) of hybrid Wagyu beef, a cross between the Japanese Black and Holstein–Friesian breeds, were packaged in vacuum film and refrigerated for up to 40 days. Sensory evaluation indicated an increase in the umami and kokumi taste owing to wet aging. Comprehensive analysis using gas chromatography-mass spectrometry identified metabolite changes during wet aging. In the Loin, 94 metabolites increased, and 24 decreased; in the Round, 91 increased and 18 decreased. Metabolites contributing to the umami taste of the meat showed different profiles during wet aging. Glutamic acid increased in a cold storage-dependent manner, whereas creatinine and inosinic acid degraded rapidly even during cold storage. In terms of lipids, wet aging led to an increase in free fatty acids. In particular, linoleic acid, a polyunsaturated fatty acid, increased significantly among the free fatty acids. These results provide new insight into the effects of wet aging on Wagyu-type beef, emphasizing the role of free amino acids, organic acids, and free fatty acids generated during cold storage.

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Section: Discussionmentioning

confidence: 99%

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda,

Yoshida,

Kebede

et al. 2024

Metabolites

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Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation

Cheng,

Yin,

et al. 2023

Food Bioscience

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Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process

Ribeiro,

Oliveira,

Soares

et al. 2023

Foods

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Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5–2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging.

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

Cited by 3 publications

References 46 publications

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Correlation analysis on the quality indicators of intensified dry-aged beef and microbial succession during fermentation

Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process

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