Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid... Mehr ...

Verfasser: Didimo Imazaki, Pedro Henrique
Teixeira Gonçalves, André
Krantz, Mike
Thimister, Jacqueline
Clinquart, Antoine
Dokumenttyp: conference paper not in proceedings
Erscheinungsdatum: 2016
Schlagwörter: Belgian Blue / beef aging / oxidation / meat quality / tenderness / culled cow / lipid oxidation / Life sciences / Food science / Sciences du vivant / Sciences des denrées alimentaires
Sprache: Englisch
Permalink: https://search.fid-benelux.de/Record/base-28888910
Datenquelle: BASE; Originalkatalog
Powered By: BASE
Link(s) : https://orbi.uliege.be/handle/2268/211714

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). The sensitivity of samples to pigment oxidation was influenced by the packaging during display. Aging time and packaging during display influenced lipid oxidation. Twenty-one days of aging allowed to achieve the maximum tenderness observed and would be compatible with a subsequent 12-day display under vacuum. A 12-day display period under shrinkable film is largely beyond the shelf life of meat under this condition. This study contributes new knowledge about Belgian Blue beef behavior when it is wet or dry aged. Further research will be conducted to study the microbiological quality of these meats.