Ultimate pH effects on dry-aged beef quality
| Autor: | Nicolas A Bland, Samodha C. Fernando, Nicolas J Herrera, Felipe Azevedo Ribeiro, Morgan L Henriott, Gary A. Sullivan, Soon Kiat Lau, Rebecca A. Furbeck, Chris R. Calkins, Jeyamkondan Subbiah |
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| Rok vydání: | 2021 |
| Předmět: |
Lightness
Food Handling Color Loin Thiobarbituric Acid Reactive Substances 0404 agricultural biotechnology Animal science Food Quality medicine Animals Humans Water holding capacity Muscle Skeletal Quality characteristics Moisture Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Consumer Behavior Hydrogen-Ion Concentration 040401 food science 040201 dairy & animal science Bacterial Load Tenderness Red Meat Taste Cattle medicine.symptom Food Science |
| Zdroj: | Meat Science. 172:108365 |
| ISSN: | 0309-1740 |
| Popis: | This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH. |
| Databáze: | OpenAIRE |
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