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Meat Sci. 2016 Jan;111:168-76. doi: 10.1016/j.meatsci.2015.09.008. Epub 2015 Sep 26.

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.

Author information

1
AgResearch Ltd., Ruakura Research Centre, Bisley Road, Private Bag 3123, Hamilton 3240, New Zealand; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
2
AgResearch Ltd., Ruakura Research Centre, Bisley Road, Private Bag 3123, Hamilton 3240, New Zealand.
3
AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North 4412, New Zealand. Electronic address: linda.samuelsson@agresearch.co.nz.

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 0.2m/s resulted in the greatest improvement in beef palatability.

KEYWORDS:

Beef; Dry-aging; Flavour; Meat quality; Metabolite; NMR

PMID:
26437054
DOI:
10.1016/j.meatsci.2015.09.008
[Indexed for MEDLINE]

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