Ultimate pH effects on dry-aged beef quality

被引：31
|
作者：
Ribeiro, Felipe A. [1 ]
Lau, Soon K. [2 ,3 ]
Furbeck, Rebecca A. [1 ]
Herrera, Nicolas J. [1 ]
Henriott, Morgan L. [1 ]
Bland, Nicolas A. [1 ]
Fernando, Samodha C. [1 ]
Subbiah, Jeyamkondan [2 ,3 ,4 ]
Sullivan, Gary A. [1 ]
Calkins, Chris R. [1 ]
机构：
[1] Univ Nebraska, Dept Anim Sci, Lincoln, NE 68583 USA
[2] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68588 USA
[3] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA
[4] Univ Arkansas, Dept Food Sci, Fayetteville, AR 72704 USA
来源：
MEAT SCIENCE | 2021年 / 172卷
关键词：
Dry aging; Flavor; Meat; Moisture loss; Water-holding capacity; RETAIL CUTTING YIELDS; MEAT; COLOR; DARK; PALATABILITY; TENDERNESS; ATTRIBUTES; STEAKS; OXIDATION; SPOILAGE;
D O I：
10.1016/j.meatsci.2020.108365
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：10
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