Dry-aging improves meat quality attributes of grass-fed beef loins.
Meat Sci
; 145: 285-291, 2018 Nov.
Article
en En
| MEDLINE
| ID: mdl-30007174
ABSTRACT
The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods:
wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA (Pâ¯<â¯0.05). However, DW minimized moisture and trim loss resulting in an increase in total saleable yield up to 4%. DA samples were lowest in both aerobic/anaerobic bacteria (Pâ¯<â¯0.05). DA steaks had significantly higher flavor and tenderness preferences compared to WA counterparts. Consumers determined DW to have greater juiciness compared with WA (Pâ¯<â¯0.05). Our findings indicate that dry-aging could improve eating quality attributes of low marbled grass-fed beef without adversely affecting microbial characteristics.Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Gusto
/
Bacterias
/
Desecación
/
Carne Roja
/
Manipulación de Alimentos
/
Poaceae
/
Alimentación Animal
Límite:
Adolescent
/
Adult
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Animals
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Female
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Humans
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Male
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2018
Tipo del documento:
Article
País de afiliación:
Estados Unidos