Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Smith, Robert; Nicholson, K.L.; Nicholson, Joel D.; Harris, Kerri B.; Miller, R. K.; Griffin, D. B.; Savell, J. W.

doi:10.1016/j.meatsci.2007.10.028

Cited by 137 publications

(151 citation statements)

References 14 publications

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“…숙성은 우육의 관능적 품 질을 개선할 수 있는 방법 중 하나로 우육을 빙점이상의 온도에서 일정기간 저장함에 따라 우육의 연도 및 풍미가 증가하게 된다 (Smith et al, 2008;Calvo et al, 2014). 식육 동물의 근육은 도축 후 수축된 근육을 이완시킬 수 있는 충분한 adenosine triphosphate가 생성되지 않아 myosin과 actin이 강하게 결합하여 actomyosin이 생성됨에 따라 사후 강직을 겪게 된다.…”

Section: 최근 적색육 섭취에 따른 대장 및 결장암과 같은 여러 질병의 발생 가능성이 증가할 수 있다는 일부 연구unclassified

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim¹,

Kim²,

Lee³

et al. 2016

Korean Journal of Agricultural Science

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The effect of postmortem aging on the quality of Semimembranosus muscle (SM) from Hanwoo was investigated. The quality of SM was compared with that of Longissimus dorsi muscle (LD). SM contained higher moisture, protein, and ash, and lower fat than LD (p<0.05). The a* and b* values of SM were significantly decreased after 21 days of aging. SM showed higher a* values than LD at 1 and 7 day of aging (p<0.05). The cooking loss of SM was not affect by aging. SM had higher cooking loss than that of LD throughout the aging period. Although the shear force of SM was significantly decreased by aging, SM showed high shear force compared to LD during aging period (p<0.05). Aging increased lipid oxidation in both muscles (p<0.05). However, TBARS value of SM was significantly lower than that of LD throughout the aging period (p<0.05). There was no effect of aging on the betaine and L-carnitine contents of SM. SM contained higher betaine and L-carnitine than LD in all aging days (p<0.05). Therefore, we concluded that consumer acceptability of SM could be increased by aging based on the increase of tenderness in addition to its high nutritional properties.

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Section: 최근 적색육 섭취에 따른 대장 및 결장암과 같은 여러 질병의 발생 가능성이 증가할 수 있다는 일부 연구unclassified

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim¹,

Kim²,

Lee³

et al. 2016

Korean Journal of Agricultural Science

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“…In the 1960s, a combination of costs related to meat hanging, the trend toward centralized processing, and the development of food‐grade impermeable packaging films have contributed to the expansion of vacuum‐aging (Hodges, Cahill, & Ockerman, ). This technique consists of aging meat in a vacuum‐sealed barrier package at refrigerated temperatures (Smith et al, ), and, today, most of the beef sold in food stores in industrialized countries is vacuum aged (Stenström, Li, Hunt, & Lundström, ).…”

Section: Introductionmentioning

confidence: 99%

“…The meat sector often complains of the sensitivity of beef to oxidation; in particular, the discoloration of individual vacuum-aged cuts when they are repackaged in a high-oxygen modified atmosphere (70-80% O 2 ), which is often used at the retail level to give fresh meat its appealing bright red color. Several studies comparing retail cutting yields and consumer sensory attribute evaluations of beef having undergone different aging techniques have been conducted (Obuz, Akkaya, G€ ok, & Dikeman, 2014;Smith et al, 2008Smith et al, , 2014, but the relationship between aging technique and oxidative stability during display needs further investigation. Moreover, previous studies have focused on color-stable muscles including longissimus thoracis et lumborum (LTL) (Beriain, Goni, Indurain, Sarries, & Insausti, 2009;Lindahl, 2011), while studies on color-labile muscles such as rectus femoris (RF) are limited.…”

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confidence: 99%

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Imazaki

Douny

Elansary

et al. 2018

J Food Process Preserv

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This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidative stability of beef packed in high‐oxygen atmosphere. Longissimus thoracis et lumborum (LTL) and rectus femoris (RF) muscles from Belgian Blue cows were vacuum aged (VA) or aged on the carcass (CA) for 7 days. Then, they were stored under vacuum at −1 °C for up to 28 days. At different times, samples were repackaged under a high‐oxygen atmosphere and stored at 4 °C for 7 days. The following parameters were evaluated: color, metmyoglobin %, fat content, fatty acid profile, lipid oxidation, metmyoglobin reducing activity (MRA), α‐tocopherol content, and antioxidant enzymes activity. The sensitivity of meat to oxidation was influenced by muscle type (RF > LTL), aging technique (VA > CA), aging time (35 > 21 > 7 days), and display time (7 > 0 days), and could be related to MRA and antioxidant enzymes activity. Practical applications High‐oxygen modified atmosphere packaging is often used by the meat industry at the retail level to maintain an attractive color in fresh meat. Nevertheless, this kind of packaging can promote early discoloration, lipid oxidation, and sensory changes. In this way, the meat sector seeks solutions to prevent meat oxidation and to extend the shelf‐life of beef packed in high‐oxygen atmosphere. The results obtained in this study show that aging on the carcass before cutting and further vacuum storage can limit the oxidation of meat when it is repacked in a high‐oxygen atmosphere. Moreover, this technique shows an additional advantage when handling muscles which are sensitive to oxidation, including rectus femoris. Therefore, the present work provides new knowledge that contributes to the understanding of the oxidative capacity of meat under different conditions and the development of appropriate strategies for beef aging and preservation.

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“…젖산이 축척됨에 따라 특정 pH 범위에서 근육 내 에 존재하는 칼파인과 카텝신 같은 칼슘활성화효소(CAF)가 활성 화되어 근소편화를 촉진하여 연도를 증진시키고, 특히 건조숙성 은 겉표면이 호기적 상태에 상대습도와 건조 온도에 따라서 숙 성되는 것이 특징이며, 단백질 분해와 지방분해 과정을 통하여 유리아미노산과 유리지방산을 생성하고 이는 다양한 풍미향상 물 질과 결합하여 풍미를 향상시킨다 (6)(7)(8)(9)(10). 건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15).…”

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Effects of dry aging on physicochemical properties of beef cattle loins

Choe¹,

Kim²

2017

Korean Journal of Food Science and Technology

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This study investigated the quality change in dry aged beef cattle loins (temperature: 3±1, lative humidity: 75±5%, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

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Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Cited by 137 publications

References 14 publications

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Effects of dry aging on physicochemical properties of beef cattle loins

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