Development of Dry Aging Period Shortening with Radio Frequency

Abstract

In order to improve the long aging period and the risk of microbial contamination, the development of technology to safely shorten the dry aging period is required. In this study, a new aging device using radio frequency (RF) heating in a cold chamber was introduced to shorten the dry aging period and suppress the growth of microorganisms during aging. Beef striploin cuts were placed between RF electrodes in a -20°C freezer and heated with 30 and 40 W/kg of RF power. The shear force of beef was decreased by about 12% from 24 h 40 W/kg RF power and 55% from 24 h 30 W/kg RF power. In the case of RF aging in a freezing chamber without defrosting, the growth of aerobic bacteria and coliforms could be inhibited. Chicken breast and pork loin did not show any tenderization by RF aging. Considering that conventional dry aging of beef improves tenderness by 17% for 21 days, RF aging, which improves tenderness by more than 12% in 24 h without microbial growth significantly shortens the dry aging period.

Optimal conditions for beef tenderization through radiofrequency heating with cold air

“…The redness and yellowness of RF‐T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was slightly dried, and these results are consistent with those obtained by Kim et al. (2021). The CIELAB color of the inner sliced surfaces for each treatment had no significant difference, like in Section 3.1 (data were not included).…”

“…slightly dried, and these results are consistent with those obtained by Kim et al (2021). The CIELAB color of the inner sliced surfaces for each treatment had no significant difference, like in Section 3.1 (data were not included).…”

“…Since oxygen–hemoglobin dissociation is affected by physical conditions, such as temperature and oxygen and carbon dioxide levels (Mancini & Hunt, 2005; Woyke et al., 2021), beef color is also affected by these environmental conditions (Kim et al., 2021). The redness and yellowness of RF‐T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was slightly dried, and these results are consistent with those obtained by Kim et al.…”

“…Since oxygen-hemoglobin dissociation is affected by physical conditions, such as temperature and oxygen and carbon dioxide levels (Mancini & Hunt, 2005;Woyke et al, 2021), beef color is also affected by these environmental conditions (Kim et al, 2021). The redness and yellowness of RF-T beef at 25 W/kg were significantly lower than those of the control because the bottom surface of aged beef was TA B L E 2 Estimated marginal means (EMMs) of weight loss, CIELAB color, pH, slice shear force (SSF), and microbial amount for the control and 48 h radio frequency tenderization (RF-T) of beef (grade 2) with different RF heating powers and same −20 F I G U R E 7 Time-temperature profiles of centers of radiofrequency tenderized (RF-T) beef with different specific radiofrequency heating powers of 15, 20, and 25 W/kg and chamber temperature of the cooling for the 25 W/kg treatment.…”