The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review

Xu, Lin; Liu, Shengnan; Cheng, Yuliang; Qian, He

doi:10.1080/10408398.2021.1971156

Cited by 15 publications

(16 citation statements)

References 71 publications

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“…During dry ageing, the 2,3‐Octedione content increased significantly ( P < 0.05), contributing to the buttery taste characteristic of dry‐aged beef. This finding aligns with that of the previous reports (Ruiz et al ., 2001; Watanabe et al ., 2015; Xu et al ., 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the relative abundance of Penicillium increased significantly during dry ageing (P < 0.05), rising from 0.7% on day 0 to 1.2% on day 40. Previous research (Lee et al, 2019a(Lee et al, , 2019bXu et al, 2023) has suggested a relationship between the unique flavour of dry-aged beef and mould and yeast.…”

Section: Analysis Of Community Composition At the Phylum Levelmentioning

confidence: 99%

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Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Wang,

Peng,

Zhao

et al. 2024

Int J of Food Sci Tech

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SummaryDry‐aged beef is highly regarded for its unique flavour and nutritional value, yet gaps persist in our understanding of its microbial community structure, flavour pathways, and microbe–flavour relationship. In this study, Yanbian cattle buttocks were dry‐aged under varying temperature and humidity conditions and a wind speed of 1.2 m s−1. High‐throughput sequencing was used to assess microbial community diversity. In dry‐aged beef, the predominant bacterial phyla were Proteobacteria and Firmicutes, with the dominant genera including Candidatus Bacilloplasma, Streptococcus, ZOR0006, and Lactobacillus. Fungal communities were dominated by Ascomycota and Basidiomycota, featuring prominent genera including Aspergillus, Fusarium, Alternaria, and Cladosporium. During dry ageing, Yanbian beef flavour metabolites exhibited a significant increase in certain flavour amino acids, total amino acids, and volatile flavour compounds. Most of the metabolites are concentrated near the Penicillium. This study contributes to understanding the characteristic flavours in dry‐aged beef and the microbial fermenters involved in this process.

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Section: Resultsmentioning

confidence: 99%

Section: Analysis Of Community Composition At the Phylum Levelmentioning

confidence: 99%

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Wang,

Peng,

Zhao

et al. 2024

Int J of Food Sci Tech

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“…It was also noticed that during storage, the bacteria responsible for lactic acid did not grow. Xu et al [ 118 ] also conducted a review on the uses of micro-preservatives in controlling the spoilage of beef and lamb and their impact on meat quality. They stated that these substances could be used to control the growth of undesirable microorganisms in fresh and cooked meat, as these substances can extend the shelf life of meat and maintain the sensory quality of meat.…”

Section: Effects Of Cooking Methods On Meat Engineering and Quality P...mentioning

confidence: 99%

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Alfaifi

Al-Ghamdi

Othman

et al. 2023

Foods

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The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.

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“…The taste characteristics of aged meat, such as umami intensity or flavor, are not determined by any single factor, but rather by the complex interaction between sulfur-containing amino acids, aspartic acid, glutamic acid, nucleotide compounds, and β-histidyl dipeptides [ 98 , 100 ]. Moreover, postmortem energy metabolism also affects the taste of meat by causing an increase in sugar fragments through the degradation of glycogen content, resulting in an increase in the substrate for the Maillard reaction [ 101 ].…”

Section: Changes In Taste Characteristics Of Meat Due To Agingmentioning

confidence: 99%

Aging mechanism for improving the tenderness and taste characteristics of meat

Joo,

Lee,

Son

et al. 2023

J Anim Sci Technol

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Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

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The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review

Cited by 15 publications

References 71 publications

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review

Aging mechanism for improving the tenderness and taste characteristics of meat

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