Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef. (January 2022)

• Record Type: Journal Article
• Authors: Vossen, E.; Dewulf, L.; Van Royen, G.; Van Damme, I.; De Zutter, L.; Fraeye, I.; De Smet, S.
• Is Part Of: Meat science. Volume 183(2022)
• Publication Date: 2022-01
• Subjects: Dry aging -- Flavor -- Lipid oxidation -- Proteolysis -- Tenderness; 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.2021.108659
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: Tenderization mainly occurred during the first three weeks of dry aging. Aging temperature and relative humidity had limited effect. Odor and flavor intensity increased during nine weeks of dry aging. Metmyglobin and TBARS formation did not exceed consumers' threshold values.