Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient

Efficacy of utilizing dry-aged beef crusts as a functional food ingredient was investigated. Paired beef M. longissimus lumborum (n = 13) were aged under various conditions (dry-aging, DA; dry-aging in water permeable bag, DWA; dry-aging under UV light, UDA; wet-aging, WA; unaged-initial, INI) for 28 d. Crusts were collected and lyophilized to characterize functional and technological properties. Crusts from dry-aged samples (DA/DWA/UDA) had lower chroma values, higher lipid and protein oxidation extents than WA and INI (P < 0.05). However, crust from DA had higher antioxidant and emulsifying capacities compared to the others (P 0.05). Adding 5% (w/w) crusts to beef patties resulted in equivalent textural properties and oxidative stability to the no-crust patties (P > 0.05). Trained sensory-panel found enhanced brown-roasted/grilled (P < 0.05) and umami flavors (P = 0.0512) in DA-patties compared to the others. Volatile analysis found decane in only DA-patties. The results indicate the potential feasibility of beef crust from dry-aged beef as a novel food ingredient.

Automated summary

The study concluded that dry-aged beef crusts have higher antioxidant and emulsifying capacities, making them a potential novel food ingredient. Adding dry-aged beef crusts to beef patties had minimal impact on their textural properties and oxidative stability, while enhancing brown-roasted/grilled and umami flavors in sensory evaluations.