Effects of Aging and Aging Method on Physicochemical and Sensory
                    Traits of Different Beef Cuts

Kim, Minsu; Choe, Juhui; Lee, Hyun Jung; Yoon, Yeongkwon; Yoon, Sungho; Jo, Cheorun

doi:10.5851/kosfa.2019.e3

Cited by 48 publications

(35 citation statements)

References 27 publications

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“…Moreover, the muscle temperature and fiber types influence the pH of the meat while evaluating the meat quality attributes [18]. The wet-aging time had a similar effect on the LL muscle and BF in terms of water holding capacity, which concurred with a previous study [11].…”

Section: Resultssupporting

confidence: 89%

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Ali¹,

Park²,

Lee³

et al. 2021

J Anim Sci Technol

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This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4°C under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat ( p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days ( p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles ( p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging ( p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

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Section: Resultssupporting

confidence: 89%

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Ali¹,

Park²,

Lee³

et al. 2021

J Anim Sci Technol

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show abstract

“…The nature of wet-aging is placing beef primal and/or sub-primal cuts into plastic bags which are vacuum-sealed and stored in refrigerated temperature (Smith et al, 2008). For decades, wet-aging is the most predominantly used method in the beef industry, and its advantageous points are increased juiciness and tenderness due to retained meat’s moisture (Kim et al, 2019; Park et al, 2015; Van Ba et al., 2017) and flexibility of storage (Smith et al, 2008). While, the dry-aging is a traditional aging method, the nature of this method is hanging beef carcasses or quarter and primal cuts in a cold room without any protective packaging materials (Savell, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Ha¹,

Hwang²,

Ba³

et al. 2019

Food Sci Anim Resour

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The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at 2°C–4°C and humidity of 65%–85%, while the wet-aging was done at 1°C for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

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“…The AM is utilized to enhance the tenderness and aid in flavor development of beef products. Aging is normally processed through either wet-aging (WA) or dry-aging (DA) [4]. The WA is more commonly used and refers to allowing meat to age by storing it in a sealed barrier package such as vacuum package at refrigerated temperatures for up to 7 days [5].…”

Section: Introductionmentioning

confidence: 99%

“…A few researchers have studied the variations in the characteristics of WAB and DAB with respect to their quality [1,[5][6][7][8]. Furthermore, studies were conducted on the quality variations between WA and DA processes [4,6]. However, regarding digestibility, the comparison between WAB and DAB and correlation studies remain unexplored.…”

Section: Introductionmentioning

confidence: 99%

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

Kim

Shin

et al. 2020

Asian-Australas J Anim Sci

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Objective: The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.Methods: Short loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days).Results: Dry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001).Conclusion: Thus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Cited by 48 publications

References 27 publications

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

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