Color and lipid stability of dry aged beef during retail display

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef

“…The TBARS value of dry-aged beef was significantly lower than that of wet-aged beef, regardless of cooking conditions ( Table 2 ). This finding was inconsistent with the results from the study conducted by Ribeiro et al [ 22 ], who reported that the TBARS value of beef loin was significantly higher after dry aging for 42 days compared to that after wet aging for the same duration. The increase of lipid oxidation in dry-aged beef may be related with air exposure during aging process, while lipid oxidation is prohibited in vacuum-packed wet-aged beef [ 22 ].…”

“…This finding was inconsistent with the results from the study conducted by Ribeiro et al [ 22 ], who reported that the TBARS value of beef loin was significantly higher after dry aging for 42 days compared to that after wet aging for the same duration. The increase of lipid oxidation in dry-aged beef may be related with air exposure during aging process, while lipid oxidation is prohibited in vacuum-packed wet-aged beef [ 22 ]. In the present study, the lower TBARS value of cooked dry-aged beef might be related to an increase in antioxidant compounds in dry-aged meat, as reported in previous studies [ 1 , 18 , 23 ].…”

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

“…Color is the main attribute that influences consumer purchase and acceptability of meat [ 36 ] and it has become an important factor for the meat industry and manufacturer to pay attention to [ 37 ]. Moreover, it is widely known to be affected by aging, but the mechanisms by which it is affected under retail display conditions are overall unknown [ 6 ]. Our results showed that Pinus taeda hydrolyzed lignin supplementation affects colorimetric parameters of 35-days dry-aged beef.…”

“…Although redness and chroma were not affected, the antioxidant addition led to lower lightness values and higher yellowness and hue values after 35 dry-aging days. The lower lightness could be explained by less light reflection and this should be linked to the moisture loss [ 6 , 38 ], and to the different water-holding capacity. During aging there is a muscular fibers breakdown that can let the water pass from the intracellular to the extracellular districts, influencing the meat reflectance and consequently lightness and water-holding capacity [ 39 ].…”

“…In past years, the interest of consumers toward dry-aged steaks has strongly increased due to their flavor that arises during aging [ 6 ]. The flavor and taste precursors of meat products derive from the thermal transformation of non-volatile compounds in raw meat, like amino acids, peptides, reducing sugars, vitamins, and nucleotides [ 3 ].…”