Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
Copyright © 2021 Elsevier Ltd. All rights reserved..
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.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2022 |
|---|---|
| Erschienen: |
2022 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:183 |
|---|---|
| Enthalten in: |
Meat science - 183(2022) vom: 25. Jan., Seite 108659 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Vossen, E [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
12772-23-5 |
|---|
| Anmerkungen: |
Date Completed 03.11.2021 Date Revised 03.11.2021 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.meatsci.2021.108659 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM329718436 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM329718436 | ||
| 003 | DE-627 | ||
| 005 | 20231225205728.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2022 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.meatsci.2021.108659 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1099.xml |
| 035 | |a (DE-627)NLM329718436 | ||
| 035 | |a (NLM)34428606 | ||
| 035 | |a (PII)S0309-1740(21)00235-7 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Vossen, E |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef |
| 264 | 1 | |c 2022 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 03.11.2021 | ||
| 500 | |a Date Revised 03.11.2021 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2021 Elsevier Ltd. All rights reserved. | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Dry aging | |
| 650 | 4 | |a Flavor | |
| 650 | 4 | |a Lipid oxidation | |
| 650 | 4 | |a Proteolysis | |
| 650 | 4 | |a Tenderness | |
| 650 | 7 | |a Metmyoglobin |2 NLM | |
| 650 | 7 | |a 12772-23-5 |2 NLM | |
| 700 | 1 | |a Dewulf, L |e verfasserin |4 aut | |
| 700 | 1 | |a Van Royen, G |e verfasserin |4 aut | |
| 700 | 1 | |a Van Damme, I |e verfasserin |4 aut | |
| 700 | 1 | |a De Zutter, L |e verfasserin |4 aut | |
| 700 | 1 | |a Fraeye, I |e verfasserin |4 aut | |
| 700 | 1 | |a De Smet, S |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Meat science |d 1977 |g 183(2022) vom: 25. Jan., Seite 108659 |w (DE-627)NLM195152190 |x 1873-4138 |7 nnns |
| 773 | 1 | 8 | |g volume:183 |g year:2022 |g day:25 |g month:01 |g pages:108659 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.meatsci.2021.108659 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 183 |j 2022 |b 25 |c 01 |h 108659 | ||