Effects of dry aging on physicochemical properties of beef cattle loins

Abstract

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.

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin

“…During the same aging period, the yellowness difference between aging methods was as follows: the EFR groups showed significantly lower values than the CR groups at wk 1 (p<0.05) but significantly higher values in all subsequent aging weeks (p<0.05). In line with our results, several previous studies have reported a decrease in lightness and an increase in redness and yellowness with a prolonged aging period upon beef loin aging (Choe and Kim, 2017;Wicklund et al, 2005). Park et al (2019) aged pork loin under EFR and reported that lightness decreased with increasing aging period, while yellowness increased until wk 2 of aging and then decreased, a result similar to that of this study.…”

“…Campbell et al (2001) reported that the group with a long aging period (21 days) showed lower shear force than the groups with relatively short aging periods (7 days and 14 days). Choe and Kim (2017) reported on beef loin that the 14-day dry-aged group had a lower shear force than the non-aged beef. Smith et al (2008) reported that the shear force of beef loin (short loin) tended to decrease upon aging.…”

“…The EFR aging groups allowed significantly lower cooking loss at wk 1, 2, 4, and 10 (p<0.05) than the CR groups. The change in cooking loss according to the aging period has been previously investigated: Ellis et al (1997) reported a lower cooking loss of pork in the longer aging period group (16 days) than that in the shorter one; Choe and Kim (2017) reported on dry-aged beef loin where the cooking yield was higher after 14 days of dry-aging than that in the non-aged beef loin; Iida et al (2016) reported on the dry-aging of beef (Tajima Japanese black cattle), where the cooking loss was significantly lower after 11, 20, and 30 days of aging, compared to 4 days of aging, while the 40-and 50-day aging groups did not differ significantly from the 4-day aging group, a trend similar to the one observed in this study. Regarding the effect of the electric field treatment on cooking loss, Bhat et al (2019a) reported that when biceps femoris was used in beef aging under pulsed electric field (PEF) treatment, the cooking loss did not differ between PEF and non-PEF groups.…”

“…However, redness also decreased after wk 2, which partially contradicted the result in this study. Choe and Kim (2017) attributed such color change to the decrease in the moisture content during dry-aging, which relatively increased the content of the meat pigment hemoglobin in aged beef compared to that in non-aged beef.…”

Physicochemical properties of crust derived from dry-aged Holstein and Hanwoo loin

“…Dashdorij et al [10] reported that dry-aged meat with a unique flavor was highly preferred by consumers. Choe and Kim [11] reported that this aging technique was being used to add market value to low-grade cattle beef.…”