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

Abstract

This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry-and wet-aged beef strip loins. Methods: Dry-and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting) × cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p < 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage

“…After each marination period, chicken wings from different marinades were vacuum-packed separately and stored under frozen storage (–18°C). Three best marinade-time combinations were selected based on the results of a sensory evaluation and wings marinated with such combinations were used for weekly determination of pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) values ( Choe et al, 2020 ; Lee et al., 2021 ). Before analyses, the frozen marinated chicken wings were thawed overnight at 4°C.…”

“…TBARS values of marinated chicken wings were analyzed using the method described by Lee et al (2021) with some modifications. Chicken wing samples (5 g) were homogenized in 15 mL of deionized water using homogenizer (D-500, Velp Scientifica, Usmate, Italy) at 14,000 rpm for 30 s. Butylated hydroxytoluene (BHT; 50-μL) (7.2% w/v in ethanol) and thiobarbituric acid/trichloroacetic acid solution (20 mM TBA and 15% [w/v] TCA; 2 mL) were added to the homogenate (1 mL) and vortexed for 30 s. The mixture was then incubated in a water bath (YCW-010E, Gemmy Industrial Corporation, Taipei, Taiwan) at 90°C for 30 min, and subsequently cooled for 10 min in an ice-water bath.…”

Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

“…To identify the difference in bioactive compounds and antioxidant activity, multivariate statistical analysis was performed using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Analyses were performed with log-transformed and auto-scaled data using Metaboanalyst 5.0 (https://www.metaboanalyst.ca/) according to Lee et al (2021a ). The validity of the PLS-DA model was verified using correlation coefficients (R2) and cross-validation correlation coefficients (Q2).…”

Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines

“…After the cooking process, texture of the cooked samples was measured by Warner-Bratzler shear force (WBSF) analysis using a texture analyzer (TA1, Lloyd Instruments, Fareham, UK) with a cell load of 0.1 N and a crosshead speed of 200 mm/min ( Lee et al, 2021 ). From each cooked block, the cooked samples (120 mm×40 mm; length×diameter) were cut perpendicularly to the lumen of the large intestine and placed under a Warner-Bratzler shear probe transversely to the lumen.…”