Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef.
Meat Sci
; 183: 108659, 2022 Jan.
Article
in En
| MEDLINE
| ID: mdl-34428606
ABSTRACT
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Red Meat
/
Food Handling
Limits:
Animals
/
Female
/
Humans
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2022
Document type:
Article
Affiliation country:
Belgium