Dry-aged Beef Research Articles

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking.

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (p < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (p < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.

건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석

This study aimed to investigate the physical properties of the crust derived from the dry-aged beef loin (crust) versus the edible part of the dry-aged beef loin (dry-aged beef). The fat content and emulsifying stability index of the crust sample were significantly higher than the dry-aged beef sample (p&lt;0.05 and p&lt;0.01, respectively). On the contrary, the lightness (L*), redness (a*), yellowness (b*) of the crust sample was significantly lower than the dry-aged beef sample (p&lt;0.001). Similarly, the fat absorption capacity of the crust sample shown significantly lower than the dry-aged beef sample (p&lt;0.001). In the case of the swelling yield of crust sample, the pH condition of swelling was shown the conditions of pH 3 and 4 were significantly higher than the condition of pH 7 (p&lt;0.05). These results show that the crust using as the flavor enhancer is suitable for foods with low content of fat or oil.

소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발

This study aimed to analyze the quality properties of Bulgogi sauce added with crust derived from the dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein contents, fat contents. On the contrary, the water contents of the Bulgogi sauce were shown to decrease tendency with an increasing amount of the crust. The pH of the Bulgogi sauce samples was increased tendency with an increasing amount of the crust. The lightness, redness, and yellowness of Bulgogi sauce were decreased tendency with increasing crust contents. The present results showed that the crust was not disrupted to the physicochemical properties of Bulgogi sauce. In the case of the sensory evaluation, the flavor, texture, and overall acceptability of the Bulgogi with 9% crust in Bulgogi sauce were significantly higher than those of the control (p&lt;0.05). Therefore, the crust is a suitable flavor enhancer for Bulgogi sauce and a 9% addition rate is superb for quality properties.

Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging

Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.

Liquid Chromatography-Tandem Mass Spectrometry for Detecting Myosin Light Chain 3 in Dry-Aged Beef

Liquid chromatography-tandem mass spectrometry (LC/MS/MS) is a more accurate technique for detecting proteins than electrophoresis-based methods such as western blotting. Because of its convenience, western blotting is commonly used for protein analysis in beef. We developed a method for detecting myosin light chain 3 (myl3) in beef samples, particularly dry-aged beef, using LC/MS/MS for quality testing. Musculus longissimus dorsi of Holstein was aged for 0, 2, 4, 5, 9, 11, 17, 20, and 24 weeks and used to measure the myl3 concentration. Because of the high molecular weight of myl3, the limitations of LC/MS/MS were overcome by implementing immunoprecipitation and digestion steps. Ultimately, a tryptic fragment of myl3 (13-mer), generated using immunoprecipitation and digestion by a biotinylated antibody, was detected using LC-MS/MS in positive ion mode through multiple reaction monitoring and analyte separation on a C18 column. Our method showed limits of detection and quantification of less than 0.3 and 0.8 μg/kg, respectively. However, differences in the myl3 concentrations according to the aging time were not significant (p &gt; 0.05). After 12 weeks, myl3 disappeared in tested all samples, thus our analytical method can be used for accurate measurement of muscle protein in beef samples.

Profile of Producers and Production of Dry-Aged Beef in Brazil.

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

A cross-sectional survey was undertaken in Belgian beef producing companies to study the current practices and the microbiological load of dry-aged loins (during production) and trimmed steaks (final product). In each company, the temperature and relative humidity of the ripening chamber were measured, and two loins (each in a different stage of the ripening process) were sampled. From the surface of each loin, a lean meat and adipose tissue sample was analysed separately, and different groups of bacteria, yeasts and moulds were enumerated. The average relative humidity in the ripening chambers was 72 ± 13% and the temperature ranged between 0.0 °C and 5.9 °C. During the drying process, most of the lean meat and adipose tissue samples showed high numbers of total psychrotrophic aerobic bacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria, and yeasts, but the variation between loins was high. The microbiological load on freshly cut dry-aged steaks was generally lower than on loin surfaces, but both psychrotrophic aerobic and anaerobic bacteria were present inside several steaks. The water activity inside dry-aged beef steaks was high (aw ≥ 0.98), which could allow growth of psychrotrophic pathogens, though more in-depth studies are necessary to determine potential growth during the storage of (trimmed) steaks or even inside loins during the dry-aging process.

The dry aged beef paradox: Why dry aging is sometimes not better than wet aging

An increasing consumer demand for a higher quality and eating experience has led to a revisit to the dry aging process. Therefore, research also focuses on the effects of different dry aging methods and aims to improve the dry aging process. However, an optimal process cannot be defined and, unfortunately, most of the dry aging results only hold true for the individual experiment. If one repeats a dry aging process in a different facility, the result might differ. The paradox is that the same dry aging process in two different ripening chambers does not inevitably contribute to equal tenderness and flavor. Since this paradox has still not been understood well, this review presents results of the most relevant dry aging studies by illustrating different process parameters and cuts. Some conclusions which may be useful to explain the paradox are derived from the literature in order to understand the crucial factors and commonalities in the dry aging process.

Pseudomonas paraversuta sp. nov. isolated from refrigerated dry-aged beef.

A polyphasic approach was applied to investigate the diversity of microbiota that evolved during cold storage beef ripening. Isolate V4/DAB/S4/2aT with a unique BOX-rep-PCR fingerprint profile revealed more than 99 % nucleotide identities upon pairwise comparisons of 16S rDNA sequences from the type strains Pseudomonas versuta DSM 101070T, Pseudomonas saxonica DSM 108989T, Pseudomonas deceptionensis DSM 26521T and Pseudomonas weihenstephanensis DSM 29166T, placing it within the Pseudomonas fragi / lundensis branch of the genus Pseudomonas. Additional rpoB based comparison revealed P. versuta DSM 101070T as the nearest relative, with 98.5 % nucleotide identity. Calculation of ANIb values of the V4/DAB/S4/2aT draft genome identified P. versuta DSM 101070T with 90.1 %, P. deceptionensis DSM 26521T with 85.1 %, P. fragi DSM 3456T with 84.4 %, Pseudomonas psychrophila DSM 17535T and Pseudomonas bubulae DSM 107389T with 84.2 % similarities each. Pairwise genome-to-genome distance calculations [digital DNA-DNA hybridization (dDDH)] resulted in values of 47.1, 35.1, 34.8, 34.2 and 34.1 %, respectively. A second isolate was detected years later in ground beef and showed ANIb values of 99.3 % and dDDH of 96.1 % relatedness to V4/DAB/S4/2aT. The DNA G+C content was 58.6 mol% for both isolates. The predominant cellular fatty acids of V4/DAB/S4/2aT were C16 : 0, C18 : 1ω7c, C17 : 0 cyclo and a summed feature containing C16 : 1ω7c and/or C15 : 0 iso 2-OH. The major polar lipids were phosphatidylethanolamine, phosphatidylglycerol and diphosphatidylglycerol, the major respiratory quinone was Q9, with a small portion of Q8. The combined data on genotypic and phenotypic features support the proposal of a novel species, for which the name Pseudomonas paraversuta sp. nov. is proposed. The type strain is V4/DAB/S4/2aT (=DSM 111361T=LMG 31844T) and a second isolate is UBT376 (=DSM 111360=LMG 31845).

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability.

Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.

32 Assessment of Dry-Aged Beef from Commercial Aging Locations Across the United States

Abstract Dry-aging is a practice that involves storing meat at refrigerated temperatures without protective packaging. Despite the increase in dry-aged beef popularity, relatively little is known about commercial dry-aging parameters. Thus, the objectives of this study were to determine dry-aging parameters of commercial aging facilities and their influence on eating quality (acceptability, flavor, tenderness, and juiciness) of dry-aged beef from locations across the United States. Sixty-six Certified Angus Beef® brand bone-in beef strip loins (IMPS #175) were randomly assigned to ten commercial dry-aging facilities across the United States. An additional six strip loins were wet-aged for 45-days as a negative control. Strip loins were shipped overnight to aging locations where a 45-day dry aging period transpired before being returned for subsequent analysis, upon completion of aging. Objective color, pH, and water activity were measured post aging, at the time of processing. Strip loins were then fabricated, and steaks were vacuum packaged and frozen until further analysis. Intrinsic quality parameters objective color (L*, a*, b*), pH, and water activity were not different (P &amp;gt; 0.05) between strip loins aged 45 days by location. Cooler conditions including temperature, percent relative humidity, and air speed were different (P &amp;lt; 0.01) across aging locations. Pacific Northwest consumer panelists indicated a difference in overall acceptability (P &amp;lt; 0.01), tenderness (P = 0.01), and flavor (P &amp;lt; 0.01) based on aging location. Additionally, consumers detected (P &amp;lt; 0.01) unique dry-aging flavors for individual aging locations including cheesy and nutty attributes. Research indicates individual dry-aging facility conditions aid in producing unique dry-aged beef products according to U.S. consumers from the Pacific Northwest Region.

Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef.

Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including Lactobacillus sakei and Enterococcus faecalis. We investigated their abilities in acid and bile tolerance, adhesion to the host, antibiotic resistance, and antimicrobial activity as potential probiotics, confirming that L. sakei and E. faecalis strains had remarkable capability as probiotics. The isolates from dry-aged beef showed at least 70% survival under acidic conditions in addition to an increase in the survival level under bile conditions. Antibiotic susceptibility and antibacterial activity assays further verified their effectiveness in inhibiting all pathogenic bacteria tested, and most of them had low resistance to antibiotics. Finally, we used the Caenorhabditis elegans model to confirm their life extension and influence on host resistance. In the model system, 12D26 and 20D48 strains had great abilities to extend the nematode lifespan and to improve host resistance, respectively. These results suggest the potential use of newly isolated LAB strains from dry-aged beef as probiotic candidates for production of fermented meat.

Determination of the alterations in quality parameters and consumer preference of dry-aged beef based on different periods of ageing using a purposive incubator

The aim of this study was to evaluate beef quality traits including pH, water holding capacity, cooking loss, meat colour, and Warner-Bratzler shear force in dry-aged beef and to determine the most favorable ageing time based on beef quality parameters and consumer acceptability. In this respect, longissimus dorsi samples were obtained from Simmental bulls and stored for an ageing period up to 21-days, and thus, the beef quality evaluation was performed at 0-day, 7-day, 14-day, and 21-day of the experimental period. Results revealed that the lowest shear force value was observed in beef samples on day-14 whereas the lowest pH value was determined in samples on day 21. Moreover, water holding capacity and beef colour values were significantly differentiated based on dry-ageing (P&lt;0.05). In sensory panel evaluation, a significant difference is found only in meat colour rating (P&lt;0.05). There was no significant difference between ageing periods and cooking loss. The most important technical point is that increasing dry-ageing time from 14 to 21 days did not desirably affect quality traits and sensory scores. Hence, dry-ageing for 14 days seemed to be the most economically efficient application. Taken altogether, the present results suggest that the potential for use of dry-ageing should be considered as an alternative method to produce high-quality beef with respect to the optimum ageing process.

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin.

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%–12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%–12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi.

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON (p < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON (p < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor.

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

ObjectiveThis study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins.MethodsDry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured.ResultsCooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively.ConclusionGrilling may be effective for enhancing the unique flavor in dry-aged beef.

Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins.

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)

Context Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2°C or 7°C) and time (21 or 42 days). Key results Samples dry-aged at 7°C had higher (P &lt; 0.05) weight loss than samples dry-aged at 2°C. Although storage temperature did not affect (P &gt; 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P &lt; 0.05) in the samples stored at 7°C compared with 2°C. Aging for 42 days resulted in greater (P &lt; 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P &gt; 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples. Implications This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems.

Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics

We aimed to determine the mold, yeast, and bacterial distributions in dry-aged beef (DAB) manufactured in Hokkaido, Japan, and to study their effects on meat quality compared to wet-aged beef (WAB). Two rump blocks from Holstein steer were dry- and wet-aged for 35 days at 2.9 °C and 90% RH. The psychrophilic molds Mucor flavus and Helicostylum pulchrum and other fungi (Penicillium sp. and Debaryomyces sp.) appeared on the crust of DAB, while lactic acid bacteria and coliforms were suppressed in the inner part of the meat. The composition of C16:0, C18:0, and C18:1 fatty acids did not differ between DAB and WAB, while more C17:0 fatty acids were detected in DAB. Dry aging suppressed acids and increased the production of various aroma compounds with mushroom-like, nutty, and other pleasant flavors. The meat quality and free amino acid (FAA) contents of DAB and WAB did not differ significantly. In this study, we identified major molds on DAB, which might contribute to an increase in aroma. Keywords: dry-aged beef; Mucor flavus; Helicostylum pulchrum; psychrophilic mold; meat quality; volatile aroma compounds.