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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef.
Vossen, E; Dewulf, L; Van Royen, G; Van Damme, I; De Zutter, L; Fraeye, I; De Smet, S.
Affiliation
  • Vossen E; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
  • Dewulf L; Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
  • Van Royen G; Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
  • Van Damme I; Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
  • De Zutter L; Department of Veterinary Public Health and Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
  • Fraeye I; Research Group for Technology and Quality of Animal Products, Department M(2)S, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium.
  • De Smet S; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Electronic address: stefaan.desmet@ugent.be.
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.
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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
Fulltext
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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