Browse > Article
http://dx.doi.org/10.5851/kosfa.2022.e63

Effects of Aging Methods and Periods on Quality Characteristics of Beef  

Kim, SolJi (Division of Biotechnology, SARI, Jeju National University)
Kim, GwangHeun (Division of Biotechnology, SARI, Jeju National University)
Moon, Chan (Division of Biotechnology, SARI, Jeju National University)
Ko, KyoungBo (Division of Biotechnology, SARI, Jeju National University)
Choi, YoungMin (Department of Animal Sciences, Kyungpook National University)
Choe, JeeHwan (Major of Beef Science, Department of Livestock, Korea National University of Agriculture and Fisheries)
Ryu, YounChul (Division of Biotechnology, SARI, Jeju National University)
Publication Information
Food Science of Animal Resources / v.42, no.6, 2022 , pp. 953-967 More about this Journal
Abstract
The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4℃ refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2℃-4℃ with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.
Keywords
dry aging methods; long-term aging; microbial safety; packaged dry-aged beef;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Obuz E, Akkaya L, Gok V, Dikeman ME. 2014. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows. Meat Sci 96:1227-1232.   DOI
2 Ryu S, Shin M, Cho S, Hwang I, Kim Y, Oh S. 2020. Molecular characterization of microbial and fungal communities on dry-aged beef of hanwoo using metagenomic analysis. Foods 9:1571.
3 Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell JW. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US choice and US select short loins. Meat Sci 79:631-639.   DOI
4 Terjung N, Witte F, Heinz V. 2021. The dry aged beef paradox: Why dry aging is sometimes not better than wet aging. Meat Sci 172:108355.
5 Lee HY, Yoon YH. 2015. Microbiological safety of dry-aging meat. Safe Food 10:37-41.
6 Kim YHB, Kemp R, Samuelsson LM. 2016. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Sci 111:168-176.   DOI
7 Lee HJ, Choe J, Kim KT, Oh J, Lee DG, Kwon KM, Choi YI, Jo C. 2017. Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods. Asian-Australas J Anim Sci 30:1733-1738.   DOI
8 Lee HJ, Yoon JW, Kim M, Oh H, Yoon Y, Jo C. 2019b. Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef. Meat Sci 153:152-158.   DOI
9 Bae YS, Lee JC, Jung S, Kim HJ, Jeon SY, Park DH, Lee SK, Jo C. 2014. Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions. Korean J Food Sci Anim Resour 34:73-79.   DOI
10 Ahnstrom ML, Seyfert M, Hunt MC, Johnson DE. 2006. Dry aging of beef in a bag highly permeable to water vapour. Meat Sci 73:674-679.   DOI
11 Dashdorj D, Tripathi VK, Cho S, Kim Y, Hwang I. 2016. Dry aging of beef: Review. J Anim Sci Technol 58:20.
12 Becker T. 2000. Consumer perception of fresh meat quality: A framework for analysis. Br Food J 102:158-176.   DOI
13 Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. 2006. Flavour perception of oxidation in beef. Meat Sci 72:303-311.   DOI
14 Choe JH, Choi MH, Rhee MS, Kim BC. 2016. Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements. Asian-Australas J Anim Sci 29:1029-1036.   DOI
15 Grotta L, Castellani F, Palazzo F, Naceur Haouet M, Martino G. 2017. Treatment optimisation and sample preparation for the evaluation of lipid oxidation in various meats through TBARs assays before analysis. Food Anal Methods 10:1870-1880.   DOI
16 Holman BWB, Ponnampalam EN, Kilgannon AK, Collins D, Plozza T, Hopkins DL. 2019. Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations. Meat Sci 157:107876.
17 Khan MI, Jung S, Nam KC, Jo C. 2016. Postmortem aging of beef with a special reference to the dry aging. Korean J Food Sci Anim Resour 36:159-169.   DOI
18 Cho S, Kang SM, Ahn D, Kim Y, Lee E, Van Ba H, Kim Y, Seong P, Kim J, Park B. 2018. Effect of dry aging condition on yield, microbial growth and storage stability of bottom round muscle from hanwoo beef. Ann Anim Resour Sci 29:106-114.   DOI
19 Degeer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF. 2009. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Sci 83:768-774.   DOI
20 Inserra L, Priolo A, Biondi L, Lanza M, Bognanno M, Gravador R, Luciano G. 2014. Dietary citrus pulp reduces lipid oxidation in lamb meat. Meat Sci 96:1489-1493.   DOI
21 Kim S, Kim JC, Park S, Kim J, Yoon Y, Lee H. 2021. Identification of microbial flora in dry aged beef to evaluate the rancidity during dry aging. Processes 9:2049.
22 Lee HJ, Choe J, Yoon JW, Kim S, Oh H, Yoon Y, Jo C. 2018. Determination of salable shelf-life for wrap-packaged dryaged beef during cold storage. Korean J Food Sci Anim Resour 38:251-258.   DOI
23 Koohmaraie M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci 43:193-201.   DOI
24 Lee EJ, Shin HS. 2019. Development of a freshness indicator for monitoring the quality of beef during storage. Food Sci Biotechnol 28:1899-1906.   DOI
25 Lee HJ, Choe J, Kim M, Kim HC, Yoon JW, Oh SW, Jo C. 2019a. Role of moisture evaporation in the taste attributes of dryand wet-aged beef determined by chemical and electronic tongue analyses. Meat Sci 151:82-88.   DOI
26 Lee SH, Choe JH, Choi YM, Jung KC, Rhee MS, Hong KC, Lee SK, Ryu YC, Kim BC. 2012. The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. Meat Sci 90:284-291.   DOI
27 Nishinari K, Kohyama K, Kumagai H, Funami T, Bourne MC. 2013. Parameters of texture profile analysis. Food Sci Technol Res 19:519-521.   DOI
28 Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT. 2016. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. Meat Sci 112:63-68.   DOI
29 Li X, Babol J, Bredie WLP, Nielsen B, Tomankova J, Lundstrom K. 2014. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Sci 97:433-442.   DOI
30 Ministry of Food and Drug Safety [MFDS]. 2017. Korea Food Standards Codex (Korean Food & Drug Administration, Notification No. 2017-24). Ministry of Food and Drug Safety, Osong, Korea.