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
{"title":"相对湿度对干制牛肉质量的影响","authors":"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","doi":"10.1016/j.meatsci.2024.109498","DOIUrl":null,"url":null,"abstract":"<div><p>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. <em>Pseudomonadales</em> dominated the aerobically dry-aged loins while <em>Enterobacteriales</em> 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.</p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"213 ","pages":"Article 109498"},"PeriodicalIF":7.1000,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of relative humidity on dry-aged beef quality\",\"authors\":\"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\",\"doi\":\"10.1016/j.meatsci.2024.109498\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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. <em>Pseudomonadales</em> dominated the aerobically dry-aged loins while <em>Enterobacteriales</em> 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.</p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"213 \",\"pages\":\"Article 109498\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2024-03-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174024000755\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174024000755","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effects of relative humidity on dry-aged beef quality
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.
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.
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