Dry-aging improves meat quality attributes of grass-fed beef loins. (November 2018)

• Record Type: Journal Article
• Authors: Berger, Jordy; Kim, Yuan H. Brad; Legako, Jerrad F.; Martini, Silvana; Lee, Jiwon; Ebner, Paul; Zuelly, Stacy M. Scramlin
• Is Part Of: Meat science. Volume 145(2018)
• Page Start: 285
• Page End: 291
• Publication Date: 2018-11
• Subjects: Dry-aging -- Grass-fed beef -- Low marbling -- Microbial shelf-life -- 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.2018.07.004
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins ( M. longissimus lumborum ) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA ( P < 0.05). However, DW minimized moisture and trim loss resulting in an increase in total saleable yield up to 4%. DA samples were lowest in both aerobic/anaerobic bacteria ( P < 0.05). DA steaks had significantly higher flavor and tenderness preferences compared to WA counterparts. Consumers determined DW to have greater juiciness compared with WA ( P < 0.05). Our findings indicate that dry-aging could improve eating quality attributes of low marbled grass-fed beef without adversely affecting microbial characteristics. Highlights: Grass-fed beef loins with low marbling were assigned to wet-/dry-aging methods. Dry-aging had higher flavor and tenderness preferences compared to wet-aged beef. Dry-aging in bag resulted in higher juiciness compared to other aging methods. Dry-aged samples had the lowest aerobic/anaerobic bacteria among aging methods. Dry-aging could be a value-adding process for grass-fed beef with low marbling.