Effects of Wet and Dry Aging Processes Combination on Physical, Chemical and Sensory Attributes of Beef Rib Cuts

Abstract

ObjectivesThis study aimed to compare the effects of dry and/or wet aging for 28 d on physical, chemical, and sensory attributes of beef rib cuts.Materials and MethodsA total of 16 beef bone-in rib cuts (NAMP 107), from 0.75 or higher British (Angus and Hereford) crossbred steer carcasses, were used. At 4 d post mortem each cut was split in 2 equal parts to be assigned to the following treatments: 28 d of wet aging (Wet), 28 d of dry aging (Dry), 14 d of wet aging + 14 d of dry aging (Wet + Dry) and 14 d of dry aging + 14 d of wet aging (Dry + Wet). The aging chamber was set at 2°C and the average relative humidity during process was 73 ± 5%. One steak, from each rib, was used to evaluate quality of Non-aged beef. Aging loss (drip + evaporation, trimming and total), pH, instrumental color (L*, a*, b*), cooking loss (CL), shear force (WBSF), free amino acids profile (µmol/g), and sensory profile by quantitative descriptive analysis (QDA) were determined. The statistical analysis were performed using a one-way ANOVA (4 aging methods), and means (± SEM) were tested by Tukey test.ResultsHigher (P 0.05) was found between Wet + Dry (5.2 ± 0.3%) and Dry + Wet (3.9 ± 0.3), and Wet (2.6 ± 0.5) had lower loss than Wet + Dry. Trimming loss was not measured in Wet samples. No difference in trimming loss (P > 0.05) between Dry (9.1 ± 0.2%), Wet + Dry (7.5 ± 0.5%) and Dry + Wet (7.7 ± 0.5%) were detected. The total loss was greater (P 0.05) between aging treatments. Free amino acids profile were analyzed in Non-aged, Wet and Dry treatments. Almost all free amino acids increased after aging, except Pro and Cys. Dry aged samples had greater content of Tyr. All of other amino acids had greater contents in Wet aged samples (Asp, Glu, Ser, Gly, His, Thr, Val, Met, Ile, Leu, Phe, Lys, and Trp). The total free amino acids was higher (P 0.05).ConclusionIt can be concluded that starting the aging process with one aging type (wet or dry) and finish with the other does not improve chemical and sensory attributes, only reduce aging losses when compared with an entirely dry process. In this study, free amino acids profile increased during aging, but did not affect sensory traits.