Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

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Current trends in meat packaging have seen a shift from conventional overwrap to vacuum packing (VAC) and modified atmosphere packaging (MAP). The aim of this experiment was to investigate the effects of high oxygen MAP (HiOxMAP) of pork loins compared with vacuum packed (VAC) on eating quality and colour, after storage in simulated illuminated retail display conditions. Pork loins (n = 40) were cut and stored under two packaging methods (HiOxMAP, 80% O2, 20% CO2; VAC) for up to 14 days, with samples taken at various times for measurements. After 7 days of storage, HiOxMAP samples exhibited inferior consumer acceptability for tenderness, flavor, overall liking, quality and re-purchase intention as well as higher shear force and hardness, relative to VAC samples (p < 0.05 for all). Loins stored in HiOxMAP had higher lightness (L*), redness (a*) and yellowness (b*) values at 3 and 7 days, but lower ratio of oxymoglobin to metmyoglobin (oxy/met) values in the meat surface at 14 days of display, relative to VAC samples (p < 0.05 for all). The oxy/met ratio declined from 2.3 to 1.7 between days 3 and 14 of display in HiOxMAP samples (p < 0.05), whereas the ratio was similar and stayed relatively high for VAC samples. VAC samples produced consistently higher colour values (a*, b*, oxy/met) when left to bloom 30 min after removal from packaging (p < 0.05). Lipid oxidation values, measured using thiobarbituric acid reactive substances, in HiOxMAP pork loins, were higher at all time points compared to VAC during the 14 day storage period (p < 0.05). The use of vacuum packing for retail shelves, should be considered as the preferred option, over HiOxMAP.

Section: Methodsmentioning

confidence: 99%

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

Peng

Adhiputra

Padayachee

et al. 2019

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“…Dry aging is used to enhance meat tenderness and flavor [9,10]. To meet this improvement on sensory quality, how the producers select the meat cuts (raw material) can impact the process and the final quality of the product.…”

Section: Origin and Raw Materials Informationmentioning

confidence: 99%

Profile of Producers and Production of Dry-Aged Beef in Brazil

Rezende-de-Souza

Cardello

Paula

et al. 2021

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

“…This process is usually termed ‘wet’ ageing. In contrast, ‘dry’ ageing of beef refers to the ageing of unpackaged primals in air under strictly controlled conditions including temperature, moisture, and air velocity [ 3 ]. Dry aged beef is often marketed as a premium product with improved flavour by high-end butchers and restaurants, although it remains controversial whether the sensory quality of dry aged beef is higher than that of wet aged beef [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Dry aged beef is often marketed as a premium product with improved flavour by high-end butchers and restaurants, although it remains controversial whether the sensory quality of dry aged beef is higher than that of wet aged beef [ 4 ]. A more recent study showed that dry aged beef received significantly higher overall and flavour liking scores compared to wet aged counterparts using Meat Standard Australia (MSA) consumer panels with 1440 consumers [ 3 ]. Although both ageing methods improve most palatability attributes of beef, wet aged meat was reported to be associated with negative flavours including sour, ‘serumy’, and metallic, whereas the dry ageing is known to enhance the positive flavours, such as nutty, roasted, and buttery, in beef [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…Aside from the ageing method (dry or wet), the period of ageing is another determinant of the palatability of aged beef. Dry ageing of beef for more than 40 days is reported to negatively impact on eating quality due to increased lipid oxidation and microbial spoilage [ 3 , 6 ]. The influence of ageing time on volatiles in cooked, wet aged beef was shown in the study of Frank, et al [ 12 ] and Watanabe, et al [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking

Frank³

et al. 2021

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This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (p < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (p < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.