Wet-aged Beef Research Articles

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.

ObjectiveThe purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.MethodsShort loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days).ResultsDry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001).ConclusionThus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.

This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P < .001). Instrumental measurement of surface colour of trimmed dry and wet aged steaks showed significant differences in a*, b* and hue angle. Weight loss was higher in dry aged primals (P < .001), however, total water content was similar among the two ageing methods (P = .934). Retail yield did not differ between 35 and 56 days dry aged primals. Lipid (TBARS) and protein (total carbonyl content) oxidation between the dry and wet aged samples differed depending on the ageing time. When comparing the wet-then-dry and 56 days dry aged samples, only pH and retail yield differed. Australian and Japanese consumers rated dry aged steaks significantly higher (P < .001) than the wet aged counterparts for tenderness, juiciness, flavour, overall liking and weighted palatability scores. The wet-then-dry steaks were also rated higher than the 56 days wet aged steaks for flavour, overall liking and palatability within the Japanese sensory panels. The Japanese consumers also consistently rated all MSA sensory attributes lower (P < .001) than the Australian consumers. The results from this study show dry ageing provides a value adding opportunity for the meat industry in both domestic and export markets.

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins.

ObjectiveThe objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin.MethodsGrade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in −18°C freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a 80%±5% relative humidity cooler at 1°C.ResultsThe HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores.ConclusionThese results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

The role of moisture evaporation in the taste attributes of dry- and wet-aged beef was determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet aged for 28 days and analyzed for moisture content, taste-active compounds [free amino acids (FAAs), inosine 5′-monophophate (IMP), and reducing sugars], and taste attributes by an electronic tongue. After the completion of aging process, higher amounts of FAAs and reducing sugars were found in dry-aged beef (P < .05) in negative correlations with moisture content (r2 = −0.9 and − 0.9, respectively), which were not detected in wet-aged beef. However, the different taste attributes of dry- and wet-aged beef were observed by the electronic tongue from day 14, whereas their moisture content was significantly different only at day 28. Consequently, although the moisture evaporation during dry aging process contributed to the increased flavor of dry-aged beef, there are other factors affecting flavor development including microbial activity on the surface crust.

Physicochemical properties and indices of shelf life stability of dry aged beef with acid whey

The aim of the study was to compare the physicochemical properties and indices of shelf life stability of dry aged beef with wet aged beef under vacuum. The research material included two skeletal muscles (LL, m. longissimus lumborum, and ST, m. semitendinosus) taken from half carcasses of 8 head (3 bulls and 5 steers) of Whiteback cattle. The following parameters were measured: pH and oxidation-reduction potential (pH-metr Elmetron CP-401, ERH-12-6 i ERPt-13), water activity (HygroLab C1, Rotronic), and colour (according to CIE L*a*b* by Konica-Minolta 600d spectrophotometer). Reference methods were used to determine the content of moisture (PN-ISO 1442:2000), total protein (PN-A-04018:1975/Az3:2002, N × 6.25), and ash (PN-ISO 936:2000). The concentration of K, Na, Mg, Zn and Fe was determined by atomic absorption spectrometry using a Varian AA240FS spectrometer. Statistical analysis of the data was performed using STATISTICA 13 (Dell Inc.). The influence of the ageing type on the physicochemical properties and shelf life indices within muscles was verified by one-way ANOVA. A higher content of total protein and minerals, as well as lower hydration of muscle proteins were stated in dry aged beef. In turn, vacuum packaging had a stabilising effect for the colour of fresh meat (a lower value of ΔE), maintained the initial lightness (L*) and significantly increased chromatic saturation (a higher value of a* and b* coordinates). Application of acid whey (together with sea salt) positively influenced shelf life stability of dry aged beef, due to acidity increasing and lowering of moisture content and water activity. The obtained results indicate that beef from Whiteback cattle can be successfully used both for the production of wet aged beef under vacuum and for manufacturing dry aged raw beef. Each direction of use will be decided by the current market demand and consumer preferences. The present results support the need to continue research in this topic taking into account both other native cattle breeds and alternative methods of packaging.

Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage.

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelf-life should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

Effect of Aging Temperature on the Physicochemical Quality of Dry- And Wet-Aged Beef

ObjectivesThe aim of this study was to evaluate the effects of 2 aging temperatures (2 or 7°C) and 2 aging times (21 or 42 d) on the physicochemical characteristics of Dry and Wet aged beef.Materials and MethodsA total of 16 striploins (8 pairs), from Nellore intact males, were collected directly from the slaughterhouse and sent to the meat lab. Each pair was cut in 8 equal parts and assignedto one of each treatment combination (2 aging temperatures: 2 or 7°C; 2 aging times: 21 or 42 d; wet or dry). The aging chamber was set at 2°C or 7°C and the relative humidity was set at 75%. Samples designed for Wet aging were deboned and vacuum packed, while samples for Dry aging were boned. Dry samples were weighted and position within the aging chamber was rotated every 3 d. Aging loss (drip, evaporation and trimming), pH, moisture content, surface water activity, cooking loss and shear force were determined. The statistical analyses were performed using a factorial ANOVA, and means (± SEM) were tested by Tukey test at 5% significance.ResultsGreater weight loss occurred by evaporation for Dry-aged samples at 7 than 2°C, from 3 to 42 d. At 42 d Dry-aged samples aged at 7°C lost 22.5% while samples at 2°C lost 20.8% of water. There was no effect of aging temperature on drip loss of Wet-aged samples. Samples aged 21 d had a lower drip (1.8 ± 0.12%) than samples aged for 42 d (3.5 ± 0.27%). The trimming loss (crust removal only for Dry-aged samples) was not affected by aging temperature. However, samples aged for 42 d had greater (8.1 ± 0.24%) trimming loss than samples aged 21 d (5.0 ± 0.34%). The pH was not affected by temperature, time or type of aging. There was an interaction between aging time and type of aging for moisture content (inner) and water activity (outer). Increasing the aging time from 21 to 42 d increased water activity of Wet-aged samples (0.989 ± 0.001 to 0.994 ± 0.001), and decreased water activity for the Dry-aged samples (0.934 ± 0.002 to 0.922 ± 0.003). The moisture of Wet-aged samples was not affected by aging time. However, Dry-aged samples aged 42 d had lower (71.61 ± 0.52%) moisture content than samples aged 21 d (72.61 ± 0.54%). At 21 d of aging there was no difference in moisture from Dry and Wet samples. However, at 42 d, Dry-aged samples had lower (71.61 ± 0.52%) moisture content than Wet-aged samples (72.96 ± 0.22%). There was no effect of temperature, time and type of aging on instrumental tenderness. An interaction was found between temperature and aging type, and between time and aging type, for cooking loss. Dry samples aged at 7°C had lower (19.61 ± 0.63%) cooking loss than Wet samples (21.55 ± 0.64%) for the same aging temperature. The same pattern was seen for Dry samples aged 42 d, which had lower cooking loss (19.81 ± 0.69%) than Wet samples (22.11 ± 0.57%) for the same aging time. No difference was detected at 2°C or 21 d for cooking loss between aging types. However, Wet samples aged 42 d had higher cooking loss (22.11 ± 0.57%) than Wet samples aged 21 d (20.08 ± 0.51%).ConclusionThe higher aging temperature and time decreased the yield of Dry-aged samples, while the yield of Wet-aged samples was just decreased by time. The aging conditions did not affect instrumental tenderness, however the moisture content, water activity and cooking loss decreased in the Dry aging process, which could affect the perception of juiciness.

Effect of Aging Temperature on the Physicochemical Quality of Dry- And Wet-Aged Beef

ObjectivesThe aim of this study was to evaluate the effects of 2 aging temperatures (2 or 7°C) and 2 aging times (21 or 42 d) on the physicochemical characteristics of Dry and Wet aged beef.Materials and MethodsA total of 16 striploins (8 pairs), from Nellore intact males, were collected directly from the slaughterhouse and sent to the meat lab. Each pair was cut in 8 equal parts and assignedto one of each treatment combination (2 aging temperatures: 2 or 7°C; 2 aging times: 21 or 42 d; wet or dry). The aging chamber was set at 2°C or 7°C and the relative humidity was set at 75%. Samples designed for Wet aging were deboned and vacuum packed, while samples for Dry aging were boned. Dry samples were weighted and position within the aging chamber was rotated every 3 d. Aging loss (drip, evaporation and trimming), pH, moisture content, surface water activity, cooking loss and shear force were determined. The statistical analyses were performed using a factorial ANOVA, and means (± SEM) were tested by Tukey test at 5% significance.ResultsGreater weight loss occurred by evaporation for Dry-aged samples at 7 than 2°C, from 3 to 42 d. At 42 d Dry-aged samples aged at 7°C lost 22.5% while samples at 2°C lost 20.8% of water. There was no effect of aging temperature on drip loss of Wet-aged samples. Samples aged 21 d had a lower drip (1.8 ± 0.12%) than samples aged for 42 d (3.5 ± 0.27%). The trimming loss (crust removal only for Dry-aged samples) was not affected by aging temperature. However, samples aged for 42 d had greater (8.1 ± 0.24%) trimming loss than samples aged 21 d (5.0 ± 0.34%). The pH was not affected by temperature, time or type of aging. There was an interaction between aging time and type of aging for moisture content (inner) and water activity (outer). Increasing the aging time from 21 to 42 d increased water activity of Wet-aged samples (0.989 ± 0.001 to 0.994 ± 0.001), and decreased water activity for the Dry-aged samples (0.934 ± 0.002 to 0.922 ± 0.003). The moisture of Wet-aged samples was not affected by aging time. However, Dry-aged samples aged 42 d had lower (71.61 ± 0.52%) moisture content than samples aged 21 d (72.61 ± 0.54%). At 21 d of aging there was no difference in moisture from Dry and Wet samples. However, at 42 d, Dry-aged samples had lower (71.61 ± 0.52%) moisture content than Wet-aged samples (72.96 ± 0.22%). There was no effect of temperature, time and type of aging on instrumental tenderness. An interaction was found between temperature and aging type, and between time and aging type, for cooking loss. Dry samples aged at 7°C had lower (19.61 ± 0.63%) cooking loss than Wet samples (21.55 ± 0.64%) for the same aging temperature. The same pattern was seen for Dry samples aged 42 d, which had lower cooking loss (19.81 ± 0.69%) than Wet samples (22.11 ± 0.57%) for the same aging time. No difference was detected at 2°C or 21 d for cooking loss between aging types. However, Wet samples aged 42 d had higher cooking loss (22.11 ± 0.57%) than Wet samples aged 21 d (20.08 ± 0.51%).ConclusionThe higher aging temperature and time decreased the yield of Dry-aged samples, while the yield of Wet-aged samples was just decreased by time. The aging conditions did not affect instrumental tenderness, however the moisture content, water activity and cooking loss decreased in the Dry aging process, which could affect the perception of juiciness.

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.

Effects of Dry-Aging on Color and Oxidation Stabilities of Beef Loins

ObjectivesDry-aging is a traditional process to store whole carcasses or unpackaged primals/sub-primals under a controlled environment. Due to its known positive impacts on palatability attributes, dry-aging has been typically practiced in local meat processors or small meat purveyors for upscale butcher shops and/or gourmet restaurants. While there is an increasing demand from local consumers to purchase dry-aged beef from a retail market, there is little information on how dry-aging affects color and oxidation stabilities of beef muscles. Therefore, the objective of this study was to evaluate the effect of dry-aging on color and oxidation stabilities of beef loins. To measure the objectives, the conventional dry-aging (DA) of sub-primal loins was compared with two other aging methods– vacuum packaged wet-aging (WA) and dry-aging in a high water permeable bag (DAW).Materials and MethodsPaired beef loins (M. longissimus lumborum) from 9 beef carcasses were obtained at 7 d postmortem, cut into two sections, and assigned to three different aging methods (DA, WA, or DAW) for 28 d at 2°C and 78% relative humidity. After aging, initial trimming of dried surface was made. Then, one steak (2.54 cm thick) was cut from each aged section, overwrapped with PVC film, and displayed for 7 d under a simulated display condition. Instrumental and visual color evaluations were performed during 7 d of display. The 2-thiobarbituric acid reactive substances (TBARS) and heme/non-heme iron contents were measured for 0 and 7 d of samples. The experimental design was a balanced incomplete block design with three aging methods allocated to the loin sections from 9 beef carcasses in a saturated arrangement (n = 12; 9 carcasses × 2 loins × 2 sections = 36 sections for 3 treatments). All data were analyzed using the PROC MIXED procedure of SAS (SAS Inst. Inc., Cary, NC), and least squares means for all traits were separated (F test, P < 0.05) by using least significant differences generated by the PDIFF option.ResultsDAW beef loin steaks exhibited the most rapid decreases in CIE a* (redness) and visual lean color scores, and sharp increases in hue angle and visual discoloration scores during 7 d of retail display. Conversely, beef steaks from WA and DA treatments showed similar hue angle values during display (P > 0.05), although a slightly higher visual discoloration was observed in DA steaks compared to WA at d 7 (P < 0.05). The TBARS values were affected by different aging types (P < 0.05), where DAW showed the highest accumulation of lipid oxidation followed by DA and WA at the end of display. The heme and non-heme iron contents were not affected by either aging types or display time (P > 0.05).ConclusionThe results from this current study found that dry-aging in a high water permeable bag resulted in the most rapid discoloration and accelerated lipid oxidation during retail display. Steaks from the conventionally dry-aged beef loins seem to have similar color and lipid oxidation stabilities compared to the wet-aged beef counterpart at least up to 5 d of retail display. This observation indicates that steaks from dry-aged beef loins can be likely merchandised in the retail consumer level, once the proper initial trimmings are made. Further studies determining pro-oxidant factors of DAW causing more lipid oxidation and discoloration compared to DA and WA should be warranted.

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3°C)×2 air-velocities (0.2 or 0.5m/s)) and 2 wet-aging regimes for 3weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P<0.05), but there were no differences in tenderness and juiciness. No differences in drip/cook-loss and colour were observed. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3°C with 0.2m/s resulted in the greatest improvement in beef palatability.