Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. (January 2016)

• Record Type: Journal Article
• Authors: Kim, Yuan H. Brad; Kemp, Robert; Samuelsson, Linda M.
• Is Part Of: Meat science. Volume 111(2016:Jan.)
• Page Start: 168
• Page End: 176
• Publication Date: 2016-01
• Subjects: Beef -- Dry-aging -- Meat quality -- Flavour -- Metabolite -- NMR; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.09.008
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins ( M. longissimus lumborum ) from 15 beef carcasses at 2 days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3 °C) × 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n = 10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking ( P < 0.05), but there were no differences in tenderness and juiciness. No differences in drip/cook-loss and colour were observed. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3 °C with 0.2 m/s resulted in the greatest improvement in beef palatability. Highlights: Different dry-aging regimes and their impacts on beef quality were determined. Dry-aged beef had higher flavour and overall liking scores than wet-aged beef. Dry-aged beef at 3 °C with 0.2 m/s and 49% RH showed the best palatability. Metabolomics analysis was conducted to identify metabolites affected by aging. Several flavour related precursors were more abundant in the dry-aged beef.