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Meat Sci. 2016 Feb;112:46-51. doi: 10.1016/j.meatsci.2015.10.015. Epub 2015 Oct 23.

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle.

Author information

1
Department of Food and Nutrition, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan. Electronic address: iida-fu@fc.jwu.ac.jp.
2
Department of Food and Nutrition, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.
3
Kyoto Nakasei, 21-33 Ishida-sakuragi, Fushimi-ku, Kyoto, Japan.
4
Department of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo 180-8602, Japan.

Abstract

Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days.

KEYWORDS:

Amino-peptidase; Breaking property; Dry aging; Sensory evaluation; Umami intensity

PMID:
26519608
DOI:
10.1016/j.meatsci.2015.10.015
[Indexed for MEDLINE]

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