Effect of pre-cooling and aging methods on beef quality characteristics
DOI:
https://doi.org/10.56616/meat.3288Keywords:
beef raw material, first post-slaughter pre-treatment methods, dry-aging technologiesAbstract
In order to produce and use high-quality beef raw material, first post-slaughter pre-treatment methods were examined and then the effect of the two different dry-aging technologies on the meat quality over an 8-week time interval. During the pre-cooling examination, the following parameters were measured on 4 different samples (2 half carcasses, forequarter, hindquarter): temperature, pH, redox potential. In the subsequent 8-week aging period, the following measurements were performed on the samples excised from the fast and slow-cooled half-bodies: color measurement, drip loss, microbiological condition, and organoleptic characteristics. It has been found that the cooling rate is affected whether cooling is done as by a quarter or a half body. The pH and redox potential values were only affected by the pre-cooling rate. The quality of the meat is better if the samples are cooled slowly after slaughter. The comparative test results between the two types of dry-aging technologies show that a better quality product can be produced when using the dry-aging bag.
References
AHNSTRÖM, M. L., SEYFERT, M., HUNT, M. C., JOHNSON, D. E. (2006): Dry aging of beef in a bag highly permeable to water vapour. Meat Science, 73 (4): 674-679. https://doi.org/10.1016/j.meatsci.2006.03.006
ALLEN, R. J., WACLAW, B. (2019): Bacterial growth: a statistical physicist’s guide. Reports on progress in physics. Physical Society (Great Britain), 82 (1): 016601. https://doi.org/10.1088/1361-6633/aae546
ÁLVAREZ, C., MORÁN, L., KEENAN, D. F., MULLEN, A. M., DELGADO-PANDO, G. (2019): Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality. Journal of Food Quality, 2019: e1894543. https://doi.org/10.1155/2019/1894543
BRADEN, K. W. (2013): Converting Muscle to Meat: The Physiology of Rigor. pp. 79-97. The Science of Meat Quality John Wiley & Sons, Ltd.
CHÉRET, R., DELBARRE-LADRAT, C., LAMBALLERIE-ANTON, M., DE VERREZ-BAGNIS, V. (2007): Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chemistry, 101 (4): 1474-1479. https://doi.org/10.1016/j.foodchem.2006.04.023
DEÁK T., KISKÓ G., MARÁZ A., MOHÁCSINÉ F. CS. (2006): Élelmiszer-mikrobiológia. Mezőgazda Kiadó
ENGLAND, E. M., MATARNEH, S. K., OLIVER, E. M., APAOBLAZA, A., SCHEFFLER, T. L., SHI, H., GERRARD, D. E. (2016): Excess glycogen does not resolve high ultimate pH of oxidative muscle. Meat Science, 114: 95-102. https://doi.org/10.1016/j.meatsci.2015.10.010
HOLLOWAY, J. W., WU, J. (2019): TENDERNESS INTRINSIC CHARACTER. pp. 39-141. In: HOLLOWAY, J.W., WU, J. (eds): Red Meat Science and Production: Volume 2. Intrinsic Meat Character. Springer, Singapore.
KEMP, C. M., PARR, T. (2012): Advances in apoptotic mediated proteolysis in meat tenderisation. Meat Science, 92 (3): 252-259. https://doi.org/10.1016/j.meatsci.2012.03.013
KEMP, C. M., SENSKY, P. L., BARDSLEY, R. G., BUTTERY, P. J., PARR, T. (2010): Tenderness – An enzymatic view. Meat Science, 84 (2): 248-256. https://doi.org/10.1016/j.meatsci.2009.06.008
KIM, Y. H. B., WARNER, R. D., ROSENVOLD, K. (2014): Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Animal Production Science, 54 (4): 375-395. https://doi.org/10.1071/AN13329
KOOHMARAIE, M., GEESINK, G. H. (2006): Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science, 74 (1): 34-43. https://doi.org/10.1016/j.meatsci.2006.04.025
LANA, A., ZOLLA, L. (2016): Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective. Journal of Proteomics, 147: 85-97. https://doi.org/10.1016/j.jprot.2016.02.011
LIAN, T., WANG, L., LIU, Y. (2013): A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review. Asian-Australasian Journal of Animal Sciences, 26 (3): 443-454. https://doi.org/10.5713/ajas.2012.12365
LOMIWES, D., FAROUK, M. M., WU, G., YOUNG, O. A. (2014): The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Science, 96 (1): 646-651. https://doi.org/10.1016/j.meatsci.2013.08.022
MATARNEH, S. K., ENGLAND, E. M., SCHEFFLER, T. L., GERRARD, D. E. (2017): Chapter 5 - The Conversion of Muscle to Meat. pp. 159-185. In: TOLDRÁ, F. (ed): Lawrie´s Meat Science (Eighth Edition). Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing.
SAVELL, J. W., MUELLER, S. L., BAIRD, B. E. (2005): The chilling of carcasses. Meat Science, 70 (3): 449-459. https://doi.org/10.1016/j.meatsci.2004.06.027
STARKEY, COLIN. P., GEESINK, GEERT. H., COLLINS, D., HUTTON ODDY, V., HOPKINS, D. L. (2016): Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles? Meat Science, 113: 51-58. https://doi.org/10.1016/j.meatsci.2015.11.013
STENSTRÖM, H., LI, X., HUNT, M. C., LUNDSTRÖM, K. (2014): Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag. Meat Science, 96 (2, Part A): 661-666. https://doi.org/10.1016/j.meatsci.2013.10.022
TOLDRÁ, F. (2010): Handbook of Meat Processing. pp. 582. John Wiley & Sons.
WITZEL, R. F., BURNHAM, R. W., ONLEY, J. W. (1973): Threshold and suprathreshold perceptual color differences. JOSA, 63 (5): 615-625. https://doi.org/10.1364/JOSA.63.000615
ZHANG, Y., MAO, Y., LI, K., LUO, X., HOPKINS, D. L. (2019): Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat. Comprehensive Reviews in Food Science and Food Safety, 18 (6): 1676-1704. https://doi.org/10.1111/1541-4337.12497
Downloads
Published
Issue
Section
License
Copyright (c) 2022 A Hús
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
