Influence of Wet Ageing on Beef Quality Traits

Abstract

Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals’ age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.

Influence of Ageing Time and Method on Beef Quality and Safety

“…The majority of studies testing the effects of a prolonged wet or dry ageing on selected meat quality traits have been carried out on highly marbled bone in primal cuts [6,15]. Meanwhile, very little published research has investigated how vacuum bag or dry ageing methods affect boneless lean primal cuts, such as those from French (e.g., Charolais and Limousine) or Italian (e.g., Romagnola) breeds reared in lowland-intensive systems [17,18]. In addition to the paucity of information regarding moderate and slight marbling beef muscles, the assessment of how ageing influences intrinsic qualities of beef, especially its tenderness and colour, remains imprecise.…”

Effects of ageing on longissimus thoracis et lumborum muscle of local beef

“…breed, sex and age) and extrinsic (e.g. season, feeding, slaughtering and post-slaughter management) (Sirtori et al 2023). Thus, variations in these factors may cause unpredictable eating experiences that can lead to consumer disappointment, and even dissatisfaction (Di Paolo et al, 2023).…”