Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy

Meat authenticity addresses parameters such as species, breed, sex, housing system and postmortem treatment. Seventy-four beef backs from two breeds ('Fleckvieh' and 'Schwarzbunt') and three cattle types (heifer, cow, young bull) were dry-aged and wet-aged up to 28 days and analyzed by 1H NMR spectroscopy. Statistical models based on partial least squares regression and discriminant analysis were performed to classify the beef samples by breed, cattle type, aging time, and aging type based on their 1H NMR spectra. The aging time of beef samples can be predicted with an error ± 2.28 days. The cattle type model has an accuracy of cross-validation of 99.2 %, the breed models of 100 % and the aging type model for 28-days aged samples of 99.6 %. These models allow the authentication of beef samples in terms of breed, cattle type, aging time, and aging type with a single 1H NMR measurement.

Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system

The effects on the quality of loin ham from using wet-aging with a commercial refrigerator (CR) and with a pulsed electric field system refrigerator (PEFR, at 0 and - 1 °C) were compared. The CR sample recorded an increased cooking loss alongside a decrease in color stability and shear force. In contrast, the samples using PEFR observed improved color stability, water holding capacity, and weight loss. In electronic nose analysis, wet-aging samples were shown to be significantly different from raw meat samples, however, the use of PEFR did not significantly affect the flavor. In electronic tongue analysis, wet-aging was observed to increase the umami of the loin ham, whilst the PEFR - 1 °C sample showed the highest umami. In sensory evaluation, the PEFR 0 °C sample showed significantly higher overall acceptability than raw meat. Conclusively, the application of wet-aging with PEFR in the manufacturing of loin ham led to an improvement in quality.

Electrochemical determination of free amino nitrogen in aged lean beef by the measurement of surplus acid after neutralization

In this study, an electroanalytical method, which is based on the concept of acid-base back titration and the electrochemical sensing of acids by means of the reduction of quinone, is proposed for determining free amino nitrogen (FAN) in lean beef samples. To perform the electrochemical determination of FAN in beef samples, the following voltammetric behaviors of 3,5-di-tert-butyl-1,2-benzoquinone (DBBQ) in the presence of acid have been applied: (1) A cathodic prepeak height of DBBQ caused by HCl (i_H) is proportional to the HCl concentration in the electrolyte solution. (2) i_H is linearly decreased with an increase in amino acids concentration in the electrolyte solution after the amino acids are neutralized by excess HCl. By the present electroanalytical method, FAN in a lean beef sample was determined to be 4.70 mgN g^-1 with a repeatability of 3.4% relative standard deviation (n = 5). This result by the present electroanalytical method was in good agreement with a colorimetric method using a ninhydrin reagent. Moreover, the present electroanalytical method was able to monitor increases of FAN in lean beef samples during wet-aging. These results demonstrate the present electroanalytical method could help in the development of an on-site analysis for estimating aged beef samples via the determination of FANs.

Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties

Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4°C under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

Objective

The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin.

Methods

Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in −18°C freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a 80%±5% relative humidity cooler at 1°C.

Results

The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores.

Conclusion

These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins

The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins (M. Longissimus lumborum) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10days then further wet-aging for 7days in vacuum bags) or carcass dry-aging only for 17days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin (P<0.05), but similar color and sensory characteristics (P>0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging.

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

The study objective was to evaluate the effect of post-mortem aging period (14 to 49days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n=96) and boneless (BL) strip loins (n=96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P=0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28days wet aged strip steak, cooked to 71°C would provide the best combination of eating satisfaction and value.