Journal
MEAT SCIENCE
Volume 111, Issue -, Pages 168-176Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.09.008
Keywords
Beef; Dry-aging; Meat quality; Flavour; Metabolite; NMR
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Funding
- AgResearch Core Fund [67274]
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The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days postmortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3 degrees C) x 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n = 10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P < 0.05), but there were no differences in tenderness and juiciness. No differences in drip/cook-loss and colour were observed. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3 degrees C with 0.2 m/s resulted in the greatest improvement in beef palatability. (C) 2015 Elsevier Ltd. All rights reserved.
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