Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

被引：13
|
作者：
Vossen, E. [1 ]
Dewulf, L. [2 ]
Van Royen, G. [3 ]
Van Damme, I [4 ]
De Zutter, L. [4 ]
Fraeye, I [2 ]
De Smet, S. [1 ]
机构：
[1] Univ Ghent, Dept Anim Sci & Aquat Ecol, Lab Anim Nutr & Anim Prod Qual, Coupure Links 653, B-9000 Ghent, Belgium
[2] Katholieke Univ Leuven, Dept M2S, Res Grp Technol & Qual Anim Prod, Leuven Food Sci & Nutr Res Ctr LFoRCe, Technol Campus Ghent,Gebroeders Smetstr 1, B-9000 Ghent, Belgium
[3] Res Inst Agr Fisheries & Food ILVO, Technol & Food Sci Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium
[4] Univ Ghent, Dept Vet Publ Hlth & Food Safety, Salisburylaan 133, B-9820 Merelbeke, Belgium
来源：
MEAT SCIENCE | 2022年 / 183卷
关键词：
Dry aging; Flavor; Lipid oxidation; Proteolysis; Tenderness; MEAT; ATTRIBUTES; FLAVOR; TENDERIZATION; PALATABILITY; VACUUM; BAG;
D O I：
10.1016/j.meatsci.2021.108659
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 degrees C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 degrees C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
引用
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页数：7
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