Aged Beef Research Articles

Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4°C and 14°C), and aging time (0, 3, 7, and 14days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M. semimembranosus. Regardless of irradiation source, irradiation prior to aging reduced the total number of aerobic bacteria in beef and this reduction was maintained during aging. Irradiation did not affect the pH, b⁎ value, shear force, or myofibrillar fragmentation index of beef at day 0. Degradation of sarcoplasmic and myofibrillar proteins was greater in beef aged at 14°C compared with beef aged at 4°C. EB- or XR-irradiated samples showed slower autolysis of calpain-1; however, beef tenderness was not affected. Therefore, EB or XR irradiation can be applied to beef prior to aging to control microbial growth during high temperature (14°C) aging, thus shortening the aging time without adversely affecting the physicochemical properties of beef.

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

The Nix Pro Colour Sensor™ (NIX) can be potentially used to measure meat colour, but procedural guidelines that assure measurement reproducibility and repeatability (precision) must first be established. Technical replicate number (r) will minimise response variation, measureable as standard error of predicted mean (SEM), and contribute to improved precision. Consequently, we aimed to explore the effects of r on NIX precision when measuring aged beef colour (colorimetrics; L*, a*, b*, hue and chroma values). Each colorimetric SEM declined with increasing r to indicate improved precision and followed a diminishing rate of improvement that allowed us to recommend r=7 for meat colour studies using the NIX. This definition was based on practical limitations and a* variability, as additional r would be required if other colorimetrics or advanced levels of precision are necessary. Beef ageing and display period, holding temperature, loin and sampled portion were also found to contribute to colorimetric variation, but were incorporated within our definition of r.

Aging of beef rumpsteak on sensory quality, color appereance and texture properties

The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% (p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected (p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant (p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect (p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.

건조숙성에 따른 육우 등심의 이화학적 특성에 미치는 영향

본 연구는 숙성고의 온도와 상대습도를 각각 <TEX>$3{\pm}2$</TEX>와 <TEX>$75{\pm}5%$</TEX>로 설정하고 14일간 건조숙성(dry aging)된 건조숙성 육우 등심과 비건조숙성 육우 등심을 비교하였다. 건조숙성 육우의 수분함량이 비건조숙성 육우보다 낮은 반면(p<0.001), 단백질함량과 지방함량은 건조숙성 육우가 비건조숙성 육우보다 높은 함량을 보였다. 건조숙성 육우의 pH와 적색도가 비건조숙성 육우보다 높은 값을 나타내었다. 건조숙성 육우의 보수력과 가열수율은 비건조숙성 육우보다 유의적으로 높은 값을 나타냈다(p<0.001). 그러나 건조숙성 육우의 전단력은 비건조숙성 육우보다 유의적으로 낮게 나타났다(p<0.01). 관능평가에서 풍미, 연도, 다즙성과 전체적인 기호도는 건조숙성 육우가 비건조숙성 육우보다 유의적으로 높은 평가를 받았다. 따라서 육우에 건조숙성 공정을 접목한다면 연도와 풍미가 증진된 건조숙성 육우를 제조할 수 있을 것이다. This study investigated the quality change in dry aged beef cattle loins (temperature: <TEX>$3{\pm}1$</TEX>, lative humidity: <TEX>$75{\pm}5%$</TEX>, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat.

Ageing is widely used in the meat industry to improve tenderness mainly as a result of the breakdown of muscular proteins through the action of endopeptidases during storage time. In addition, meat contains a large pool of other proteolytic enzymes, mainly exopeptidases, which cut from the outer edges of proteins and polypeptides generating a vast array of peptides and free amino acids. Some of these peptides could potentially exert bioactivities of interest for human health. In this study, ACE-inhibitory and antioxidant activities during meat ageing in chilled-storage at 4 °C for a period of time of 0, 1, 2, 3 and 4 weeks have been determined. Beef loin steak samples were analysed before and after cooking, and gastrointestinal digestion was simulated in order to study its effect on the bioactivity. Control and cooked samples showed an increase in the ACE-inhibitory activity from the third week of chilled storage whereas non-significant differences in the antioxidant activity between control and cooked samples were detected during the studied time. After gastrointestinal digestion of samples, there was a significant increment of the ACE-inhibitory and antioxidant activities in comparison with control and cooked samples at all the studied times. As a main conclusion, cooking does not significantly influence the bioactivity detected whereas the in vitro gastrointestinal digestion produces a significant increase in the ACE-inhibitory and antioxidant activities from the first week, probably due to the intense generation of small peptides as a result of the action of gastrointestinal enzymes.

Effect of 17β-estradiol administration on hepatic expression of glutamine synthetase, β-catenin, and GPR30 in young and aged beef cows

To test the hypothesis that increased circulating estradiol increases hepatic glutamine synthetase (GS) content in young and aged cows, and two nonclassical nongenomic estradiol pathway intermediat...

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.

In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the effects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2- and 36-month-old samples. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were significantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confirmed the effectiveness of the fermentation process of acidification on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confirmed this finding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the first stages of ageing and ensured the microbiological safety of the product not only in the first stage of fermentation but also at the end of ageing (36 months).

Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display.

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2℃ for 7 d. The STA was induced by placing steak samples at 20℃ for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2-thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required.

Dry aging of beef; Review.

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as “dry-aged beef”. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.

Variation in myogenic differentiation 1 mRNA abundance isassociated with beef tenderness in Nelore cattle.

The myogenic differentiation 1 gene (MYOD1) has a key role in skeletal muscle differentiation and composition through its regulation of the expression of several muscle-specific genes. We first used a general linear mixed model approach to evaluate the association of MYOD1 expression levels on individual beef tenderness phenotypes. MYOD1mRNA levels measured by quantitative polymerase chain reactions in 136 Nelore steers were significantly associated (P≤0.01) with Warner-Bratzler shear force, measured on the longissimus dorsi muscle after 7 and 14days of beef aging. Transcript abundance for the muscle regulatory gene MYOD1 was lower in animals with more tender beef. We also performed a co-expression network analysis using whole transcriptome sequence data generated from 30 samples of longissimus muscle tissue to identify genes that are potentially regulated by MYOD1. The effect of MYOD1 gene expression on beef tenderness may emerge from its function as an activator of muscle-specific gene transcription such as for the serum response factor (C-fos serum response element-binding transcription factor) gene (SRF), which determines muscle tissue development, composition, growth and maturation.

Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals

This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28d; strip loin, 28d; top sirloin butt, 35d; tenderloin, 21d; and short loin, 28d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14d before color, shelf life, Warner–Bratzler shear force (WBSF), and consumer sensory analyses were conducted. Aging subprimals tended to result in a lower WBSF for the strip loin and significantly lower WBSF for top sirloin butts. Although consumer panelists preferred the strip loin aged as steaks, they had no preference for aging method for the other muscles. Overall, findings from this study show the potential for portioning subprimals into steaks before aging.

Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopy

A portable 671nm Raman system was evaluated as a rapid and non-destructive device for the assessment of beef tenderness using 175 gluteus medius muscles (99 for calibration, 76 for validation) aged at −1°C and 7°C for fourteen days. Raman and shear force (SF) measurements were performed with the aged beef. The samples stored at −1°C showed on average only slightly increased SF values. The correlation of Raman spectra with SF using partial least squares regression yielded cross-validated predictions of SF for both storage temperatures with coefficients of determination R2cv=0.33–0.79. Validation with independent samples resulted in predictions with R2val=0.33. Using thresholds between 30 and 49N, tough and tender samples could be discriminated with partial least squares discriminant analysis with 70–88% and 59–80% accuracy during cross-validation and validation, respectively. These results demonstrate the principle feasibility to predict the SF and thus toughness of raw, aged gluteus beef cuts with a portable Raman device showing potential for grading beef cuts.

Tenderness of pasture versus grain fed beef aged 14 and 28 days

A portable 671 nm Raman system was evaluated as a rapid and non-destructive device for the assessment of beef tenderness using 175 gluteus medius muscles (99 for calibration, 76 for validation) aged at − 1 °C and 7 °C for fourteen days. Raman and shear force (SF) measurements were performed with the aged beef. The samples stored at − 1 °C showed on average only slightly increased SF values. The correlation of Raman spectra with SF using partial least squares regression yielded cross-validated predictions of SF for both storage temperatures with coefficients of determination R2cv = 0.33–0.79. Validation with independent samples resulted in predictions with R2val = 0.33. Using thresholds between 30 and 49 N, tough and tender samples could be discriminated with partial least squares discriminant analysis with 70–88% and 59–80% accuracy during cross-validation and validation, respectively. These results demonstrate the principle feasibility to predict the SF and thus toughness of raw, aged gluteus beef cuts with a portable Raman device showing potential for grading beef cuts.

Are sarcomere length and miofibrilar fragmentation index predictors for sensory and instrumental tenderness of aged beef?

Are sarcomere length and miofibrilar fragmentation index predictors for sensory and instrumental tenderness of aged beef?

Effects of ascorbic acid and rosemary extract on quality characteristics and sensory perception of extended aged beef

Effects of ascorbic acid and rosemary extract on quality characteristics and sensory perception of extended aged beef

Evaluation of postmortem beef age determination systems in relation to chronological age

Evaluation of postmortem beef age determination systems in relation to chronological age

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat.The tenderness of these meats did not change during aging for 50days but then gradually increased until day 60. The juiciness of these meats, as determined by sensory evaluation, did not change during aging for 60days, except for a decrease on day 20. The umami intensity of these meats in the sensory evaluation and the value calculated by Glu and IMP quantification were highest on day 40. This high umami intensity was induced by the synergistic effect of umami compounds such as Glu and IMP. These results for tenderness, juiciness, umami intensity, and flavor intensity suggested that the best duration of dry aging for highly marbled beef was 40days.

Three dimensional chemometric analyses of hyperspectral images for beef tenderness forecasting

A prototype on-line hyperspectral imaging system (λ = 400–1000 nm) was developed and used to acquire images of exposed ribeye muscle on hanging beef carcasses (n = 274) at 2-day postmortem in a commercial beef packing plant. After image acquisition, a strip steak was cut from each carcass and vacuum packaged. After aging for 14 days, the steaks were cooked and Warner-Bratzler shear force values were collected as a measure of tenderness. Four different principal component analysis-based dimensionality reduction methods were implemented to reduce information redundancy in beef hyperspectral images. Textural features extracted from the 2-day hyperspectral images were modeled using Fisher's linear discriminant (FLD), support vector machines (SVM), and decision tree (DT) models to predict 14-day aged, cooked beef tenderness. Based on a true validation procedure using 101 samples, the FLD model yielded a tender certification accuracy of 86.7%. In addition, wavelengths corresponding to myoglobin and its derivatives (541, 577, and 635 nm), beef aging (541, 577, 635, 756, and 980 nm), protein (910 nm), fat (928 nm), and water (739, 756, and 988 nm) were identified.