| Literature DB >> 33223267 |
Felipe A Ribeiro1, Soon K Lau2, Rebecca A Furbeck1, Nicolas J Herrera1, Morgan L Henriott1, Nicolas A Bland1, Samodha C Fernando1, Jeyamkondan Subbiah3, Gary A Sullivan1, Chris R Calkins4.
Abstract
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.Entities:
Keywords: Dry aging; Flavor; Meat; Moisture loss; Water-holding capacity
Mesh：
Substances：
Year: 2020 PMID： 33223267 DOI： 10.1016/j.meatsci.2020.108365
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209