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

Abstract

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.

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

“…TVB-N values increased during the ageing process ( Table 1 ), in accordance with the result of Kang et al [ 23 ]. No significant difference in TVB-N value was observed among treatments, except the value of day 42.…”

Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

“…This can be attributed to the rate of MDA formation during lipid oxidation, which increased with the increase in aging temperature. Thus, the TBARS values at 25°C were higher than those at 20°C ( Kang et al, 2022 ). The TBARS values are reported to be positively correlated with the aldehyde content ( Domínguez et al, 2014 ).…”

“…At week 6, the VBN content in the C20, S25, and DS25 groups was significantly higher than that in the other treatment groups (p<0.05) but was significantly downregulated in the C20 group (p<0.05). The decreased VBN content of dry-cured ham at lower temperatures can be affected by the decreased growth of microorganisms, which consequently reduced the rate of protein degradation ( Kang et al, 2022 ). The growth rate of yeast at 25°C was higher than that at 20°C in this study, which may affect the VBN content.…”

Optimization of dry-aging conditions for chicken meat using the electric field supercooling system

“…An electric field supercooling system (EFSS) is a technology that applies a certain amount of electric field to vibrate water molecules so that ice crystals are not formed at temperatures below the freezing point [ 7 ]. In general, dry aging is performed at a temperature range of 0°C–4°C; however, when using an EFSS, aging is possible in the range of −3°C–(−1°C) [ 8 ]. Low-temperature aging using an EFSS can reduce weight loss by lowering moisture loss and can improve the shelf life of food by preventing meat spoilage and the proliferation of pathogenic microorganisms [ 9 ].…”