The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Hulánková, Radka; Kameník, Josef; Saláková, Alena; Závodský, D.; Bořilová, Gabriela

doi:10.1016/j.lwt.2017.11.014

Cited by 43 publications

(43 citation statements)

References 20 publications

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“…By this criterion, arm shoulder samples exceeded the permissible level and pork belly came close to permissible level after 28 days drying–ageing. The TBC in edible meat exceeds 6 (log CFU g ‐1 ), mucus and foul odour can develop, and consumption of the meat may pose a risk of food poisoning (Solberg et al , ; Hulánková et al , ), while coliform count ≤ 4 (log CFU g ‐1 ) is considered safe in Republic of Korea and the United States, with a safety cut‐off of ≤ 3 log (CFU g ‐1 ) in the European Union in uncooked pork. The coliform count exceeded these safety thresholds at 28 days of dry ageing for both pork samples counted above 4.2 (CFU g ‐1 ).…”

Section: Discussionmentioning

confidence: 99%

“…In case of dry ageing, the meat is aged over a longer period (2–6 weeks) by hanging it in an atmosphere of circulating air with controlled temperature and humidity (Smith et al , ; Perry, ; Berger et al , ). In comparison with the wet‐aged meat, dry‐aged meat showed higher palatability because moisture evaporation results in a deeper and more intense flavour, and enzymatic degradation of muscle tissue increases tenderness (Smith et al , ; Perry, ; Hulánková et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

Nam

Park

2020

Int J of Food Sci Tech

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Summary To improve upon understanding of the quality characteristics of dry‐aged pork, pork belly and arm shoulder were dry‐aged for 0, 7, 14, 21 and 28 days. Their physicochemical, free amino acid (FAA) content and microbiological analysis were performed to evaluate palatability and hygiene. After 28 days of ageing, total FAA content increased by 56.1% and 71.4% for pork belly and arm shoulder, respectively. The amount of individual FAAs increased, except for glutamine. At 28 days, total bacteria and coliform continuously increased to 4.40 and 4.43 log (CFU g−1) for pork belly sample, respectively, and 5.92 and 4.26 log (CFU g−1) for arm shoulder sample, respectively; moreover, E. coli was first detected and Salmonella spp. and Listeria spp., which are considered indicators of meat food poisoning, were not detected. Altogether, extended dry ageing period can impose a potential hygiene concern, though palatability is increased, requiring optimisation in the dry ageing process.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

Nam

Park

2020

Int J of Food Sci Tech

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“…However, in our study, water losses were approximately 10 and 20% after dry ageing for 14 and 28 days, respectively. During dry ageing, temperature (1-2°C) and humidity (75 to 85%) must be controlled in order to avoid spoilage (Kim et al 2017;Perry 2012); if the air humidity is too low, there is a risk of greater weight loss, resulting from the evaporation of water (Hulánková et al 2018). The pH increased over time, which could be explained by the loss of water.…”

Section: Effect Of Dry Ageingmentioning

confidence: 99%

“…Dry ageing, a method of ageing in which meat is placed in cold stores with controlled temperature, relative humidity and air flow speed, can improve both meat tenderness and flavour (Hulánková et al 2018); however, the impact of this process on meat characteristics still needs to be studied. For example, Kim et al (2016) observed an increase in the number of metabolites responsible for meat flavour in dry aged meat, compared to conventional wet aged meat, but observed no differences in meat tenderness and water loss.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Passetti

Prado

Macêdo

et al. 2019

Trop Anim Health Prod

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Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged meat from younger Nellore bulls slaughtered at different body weights. Twenty-four Longissimus thoracis from young bulls (14 months of age) finished in a feedlot at body weights of 350, 400 and 450 kg were used. From each group (N = 8), samples were divided into three portions for 0, 14 and 28 days of dry ageing. After the samples reached their dry aged period weight, pH and colour were measured. Next, water losses, shear force, the chemical composition and the fatty acids profile of the meat were measured. Reducing slaughter weight (350 kg) of young bulls did not affect meat tenderness but increased saturated fatty acids contents at day 1 of dry ageing. During the dry ageing process, drip loss increased, but thawing losses were reduced. Colour parameter was reduced by dry ageing and meat becomes darker, but meat tenderness was increased. Dry ageing increased the ash content. Dry ageing increased saturated fatty acid and reduced the monounsaturated and saturated fatty acid ratio (MUFA/SFA), but did not change the polyunsaturated fatty acids. Nellore young bulls (14 months) can be slaughtered with 400 or 450 kg without compromising physicochemical characteristics, while dry ageing improved meat tenderness but increased saturated fatty acids and changed meat colour. Keywords Colour . Meat quality . Tenderness . ZebuResearch highlights 1. Younger bulls can be slaughtered earlier without compromising the physicochemical characteristics of meat. 2. Dry ageing improved meat tenderness from young bulls slaughtered with different body weight.

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“…Dojrzewanie mokre polega natomiast na zapakowaniu próżniowym kawałków mięsa lub steków w folię o właściwościach barierowych, a następnie umieszczeniu ich w chłodni zwykle na okres od 7 do 28 dni. W tym przypadku poza czasem dojrzewania, najważniejszym parametrem jest temperatura, zaś wilgotność czy prędkość przepływu powietrza zasadniczo nie odgrywają żadnej roli (18,45). Wpływ procesu dojrzewania (zwłaszcza prowadzonego metodą mokrą) na wyróżniki jakościowe mięsa oraz zagadnienia związane z pakowaniem próżniowym wołowiny zostały szczegółowo omówione w pracy Domaradzkiego i wsp.…”

Section: Metody Dojrzewania Mięsa Wołowego W Aspekcie Bezpieczeństwa unclassified

Methods of beef ageing from the health safety standpoint

Domaradzki¹,

Florek²,

Litwińczuk

2019

Medycyna Weterynaryjna

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Beef ageing is a technique used by meat technologists, retailers, and restaurateurs to intensify flavor and improve tenderness due to the natural enzymatic processes occurring in meat postmortem. There is a widespread consensus that meat should age to achieve desirable palatability and tenderness. However, taking into account obvious advantages and disadvantages it is questionable which technique of meat ageing is to be selected. The paper presents two techniques of beef ageing (dry and wet) and their effect on the final sensory quality of meat, weight losses, and microbiological status. On the one hand, dry ageing primarily augments the flavor of meat. On the other hand, wet ageing notably increases the meat tenderness. Unfortunately, dry ageing of unpacked beef (or beef cuts) is a process which requires specific temperatures, relative humidity, airflow, and high standards of hygienic conditions. In contrast, wet ageing of meat in a vacuum bag does not require such circumstances (with the exception of temperature). Moreover, wet ageing can further amplify the effect of dry ageing, thus creating an additional benefit. The main advantages of this combination are the constrained weight loss of beef and a substantial reduction in the risk of contamination. Although the dry beef ageing process is extremely time-consuming, requires particular attention and professional knowledge, it turns out that a narrow group of consumers is prepared to pay a premium for the properly manufactured final productthat stands out in terms of a unique taste profile. Furthermore, such a product is nutritious and completely safe from the health point of view (the lack of pathogenic microorganisms and mycotoxins as well as relatively low level of biogenic amines) when good hygienic and manufacturing practices (temperature, humidity, air-flow, careful treatment) are respected.

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The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

Cited by 43 publications

References 20 publications

Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

Methods of beef ageing from the health safety standpoint

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