Ultimate pH effects on dry-aged beef quality

Ribeiro, Felipe; Lau, Soon Kiat; Furbeck, Rebecca; Herrera, Nicolas; Henriott, Morgan L; Bland, N.; Fernando, Samodha C.; Subbiah, Jeyamkondan; Sullivan, Gary A.; Calkins, Chris R.

doi:10.1016/j.meatsci.2020.108365

Cited by 37 publications

(34 citation statements)

References 52 publications

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“…This phylum has been previously reported as the most prominent microbial phyla in dry-aged meat by Ribeiro et al and Capouya et al [25,26], more specifically the Pseudomonas genus. Likewise, a greater abundance of the Firmicutes phylum was also reported to be the dominant bacteria group in wet-aged samples by Ribeiro et al [25], similar to the current observation. The Firmicutes present in meat are often identified as Lactobacillus spp., which are anaerobic bacteria often observed in vacuum-packaged meat [27].…”

Section: Microbial Involvementsupporting

confidence: 91%

“…The involvement of microorganisms (bacteria, yeast, and mold) has been suggested to participate in the liberation of flavor precursors. Previous reports suggested the involvement of microorganisms in the liberation of flavor precursors via the release of exogenous proteolytic and lipolytic enzymes [7,25,26]. The current microbiome analysis demonstrated that the phylum Proteobacteria has the highest relative abundance in all dry-aging treatments.…”

Section: Microbial Involvementmentioning

confidence: 58%

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Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

et al. 2022

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The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.

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Section: Microbial Involvementsupporting

confidence: 91%

Section: Microbial Involvementmentioning

confidence: 58%

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

et al. 2022

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“…The lightness has a positive correlation with pH, and if pH increases, the length of the sarcomeres increases, which lightens the dark segments, affecting lightness [ 28 ]. Furthermore, as the space between muscle fibers increases due to the increase in pH, the light absorption rate increases along with a decrease in the reflection rate, resulting in a higher lightness [ 29 ]. On the other hand, the redness (CIE a*) and yellowness (CIE b*) tended to decrease as the aging period increased at all temperatures.…”

Section: Resultsmentioning

confidence: 99%

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

Kang

Lee

Kim

2022

Foods

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The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

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“…11,23 Meat colour is also affected by factors such as pH, myoglobin concentration, oxygen penetration and the amount of free water on the meat surface. 24,25 According to other reports, packaging in a high oxygen atmosphere (70-80%) is often used in the meat industry to preserve the bright red colour. 11,26 However, the present analyses showed that storage of wild boar meat under high-oxygen conditions (80% O 2 /20% CO 2 ), resulted in undesirable meat on day 21 of storage.…”

Section: Discussionmentioning

confidence: 99%

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat

et al. 2022

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BACKGROUND: This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for 21 days. RESULTS: Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner-Bratzler shear force VAC and DRY-AGED had positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY-AGED had the best effect on microbial growth.CONCLUSION: These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation.

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Ultimate pH effects on dry-aged beef quality

Cited by 37 publications

References 52 publications

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat

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