Abstract
Herein, the physicochemical properties of various lyophilized beef powders were investigated. The samples consisted of fresh, wet-aged, and dry-aged beef and crust derived from dry-aged beef. The wet-aging sample had higher fat content and water absorption and emulsifying capacities than the fresh and dry-aging samples (P < 0.05). The dry-aged sample had higher protein and ash contents, lightness, redness, and yellowness than the wet-aging and crust samples (P < 0.05). The crust samples had higher water and fat contents, salinity, emulsifying capacity, and emulsifying stability index than the fresh and dry-aging samples (P < 0.05). The swelling yields of the samples at pH 3 and 4 were significantly higher than that at pH 7 (P < 0.05). Therefore, various lyophilized beef powders exhibit diverse physicochemical properties; In particular, the dry-aged beef crust was able to verify that some physical properties showed superior properties compared to other samples.
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