Effects of relative humidity on dry-aged beef quality

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-03-18 DOI:10.1016/j.meatsci.2024.109498

Felipe A. Ribeiro , Soon K. Lau , Rebecca A. Furbeck , Nicolas J. Herrera , Morgan L. Henriott , Nicolas A. Bland , Samodha C. Fernando , Jeyamkondan Subbiah , Sérgio B. Pflanzer , Thu T. Dinh , Rhonda K. Miller , Gary A. Sullivan , Chris R. Calkins

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Abstract

This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes.

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相对湿度对干制牛肉质量的影响

本研究旨在评估相对湿度（RH）对干陈牛肉水分损失和风味的影响。16 块条状里脊肉被分配到四种老化处理中的一种：真空（WET）、50% 相对湿度下的干老化、70% 相对湿度下的干老化或 85% 相对湿度下的干老化，并在 2 °C 下老化 42 天。对里脊肉的蒸发损失、切边损失、嫩度、感官和微生物特性进行评估。结果表明，较低的相对湿度会导致在陈化过程的前 3 天加速水分流失，但不会显著影响总的水分流失量。与湿老化样品相比，干老化样品熟肉汁中游离氨基酸的含量有所增加。在 50%相对湿度下进行干式老化往往会带来更多理想的风味。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.