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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
- Source :
- Meat Science. 183:108659
- Publication Year :
- 2022
- Publisher :
- Elsevier BV, 2022.
-
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.
- Subjects :
- Time Factors
Food Handling
Longissimus Thoracis
Animal science
Lipid oxidation
medicine
Animals
Humans
Relative humidity
Muscle, Skeletal
Chemistry
Temperature
food and beverages
Humidity
Tenderness
Red Meat
Metmyoglobin
Belgian Blue
Taste
Odorants
Cattle
Female
medicine.symptom
Shear Strength
Oxidation-Reduction
Food Science
Subjects
Details
- ISSN :
- 03091740
- Volume :
- 183
- Database :
- OpenAIRE
- Journal :
- Meat Science
- Accession number :
- edsair.doi.dedup.....dfbaa135065b6ebb78d52db35458daa5