Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef

Abstract

The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

“…The analysis of mutual information was applied to evaluate the measure of the influence of the storage period and of the AP concentrations on the texture characteristics and on the overall acceptability of the yogurt samples. This mathematical modeling method has also been applied in studying the influence of physicochemical quality indicators on the texture characteristics of dry-aged beef, for 35 days [ 77 ]. The influence of measuring the various quantities of sea buckthorn flour and rosehip powder on the quality of wheat bread and gingerbread has also been evaluated by applying mutual analysis [ 30 , 78 ].…”

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

“…Mutual information analysis was applied in the study of the influence of vegetable addition and storage time on the quality of yogurt, for 20 days [ 27 ] and gingerbreads, for 45 days [ 83 ]. The effects of storage time on the quality of beef dry-aging, for 35 days [ 84 ] and various quantities of sea buckthorn berry flour on wheat bread were investigated [ 85 ].…”

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

“…This mathematical modeling method was also applied in the study of the influence of storage days and the concentration of apple powder on the textural parameters and the general acceptability of yogurt, for 20 days [54]. The study of the influence of physicochemical quality indicators on the textural characteristics of dry-aged beef, for 35 days and different quantities of sea buckthorn and rose hip on the quality of flour products was also evaluated by applying analysis of mutual information [55][56][57]. Figure 3 demonstrates the mutual analysis of the influence of storage days on the textural parameters (adhesiveness, cohesiveness, hardness, gumminess, springiness), the pH and the overall acceptability of cream cheese samples.…”