Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. (January 2017)

• Record Type: Journal Article
• Authors: Kim, Yuan H. Brad; Meyers, Brandon; Kim, Hyun-Wook; Liceaga, Andrea M.; Lemenager, Ronald P.
• Is Part Of: Meat science. Volume 123(2017)
• Page Start: 57
• Page End: 63
• Publication Date: 2017-01
• Subjects: Beef -- Wet-aging -- Carcass dry-aging -- Cryogenic freezing -- Water-holding capacity -- Sensory attributes; 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.2016.09.002
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins ( M. Longissimus lumborum ) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10 days then further wet-aging for 7 days in vacuum bags) or carcass dry-aging only for 17 days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin ( P < 0.05), but similar color and sensory characteristics ( P > 0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging. Highlights: Stepwise dry/wet-aging and carcass dry-aging impacts on beef quality were compared Effects of cryogenic freezing on quality of aged-beef loins were determined Stepwise aging resulted in similar quality attributes to conventional carcass aging Cryogenic freezing decreased shear force values and improved water-holding capacity