Abstract
The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial counts, yeast counts, and mold counts increased with the increase of moisture permeability and aging time. However, shear force, hardness, cohesiveness, and chewiness followed an opposite trend with increasing moisture permeability. The values of L* and b* appeared to decrease in the dry-aged samples compared with those of the others. In addition, water content in dry-aged samples for 7 and 14 d showed a significant decrease. The higher myofibril fragmentation index was observed in dry-aged samples for 7 and 14 d compared with groups using moisture-permeable packaging. Meanwhile, the percentage of bound water and free water appeared to decrease with the increase of moisture permeability. Thus, different moisture-permeable packaging was able to control different levels of water loss and effectively reduce microbial contamination compared with dry aging. The changes of both myofibrillar fragmentation index (MFI) and distribution of water indicated that moisture-permeable packaging affected the structure of myofibrils, which influenced the shear force.
Highlights
The aging of beef, especially dry aging, plays an important role in increasing of tenderness and the improving of flavor [1,2]
350, 5000, 7900, and 11,000 mean the transmission of water vapor of four different moisture-permeable packagings, respectively; 2 p-values after columns indicate the level of significance including aging time, aging methods, and their interaction; 3 SE: standard error; 4 -: indicates loss did not exist. 5 a~d within the same row indicates a significant difference (p < 0.05) between aging methods, x~z within the same column indicates a significant difference (p < 0.05) between aging time
350, 5000, 7900, and 11,000 mean the transmission of water vapor of four different moisture-permeable packagings, respectively; 2 p-values after columns indicate the level of significance including aging time, aging methods, and their interaction; 3 SE: standard error; 4 a~d within the same row indicates a significant difference (p < 0.05) between aging methods, x~z within the same column indicates a significant difference (p < 0.05) between aging time
Summary
The aging of beef, especially dry aging, plays an important role in increasing of tenderness and the improving of flavor [1,2]. Dry aging and wet aging, as two main traditional aging approaches, have been widely used in beef production in recent decades. These methods have their own advantages and disadvantages. Wet aging has more stable quality and a higher yield compared to dry aging, which has more desirable palatability [3]. Excessive weight losses and risky microbial contamination from dry aging make practical production unfavorable, while a lack of sufficient flavor appears in wet-aged beef. Some researchers are aware of the feasibility of applying moisture-permeable packaging to package raw beef, so that packaged beef is similar to dry-aged beef in terms of the palatability attributes
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