Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.02.001
Abstract: The role of moisture evaporation in the taste attributes of dry- and wet-aged beef was determined in this study. A total of 30 striploins (longissimus lumborum) were dry or wet aged for 28 days and analyzed for… read more here.
Keywords: aged beef; wet aged; moisture; taste attributes ... See more keywords
Ultimate pH effects on dry-aged beef quality.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108365
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… read more here.
Keywords: aged beef; quality; effects dry; dry aged ... See more keywords
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108403
Abstract: Efficacy of utilizing dry-aged beef crusts as a functional food ingredient was investigated. Paired beef M. longissimus lumborum (n = 13) were aged under various conditions (dry-aging, DA; dry-aging in water-permeable bag, DWA; dry-aging under UV light,… read more here.
Keywords: aged beef; beef; dry aged; food ingredient ... See more keywords
Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.2139/ssrn.4037399
Abstract: This study was designed to investigate the effect of starter culture on the improvement of physicochemical and sensory properties of dry-aged beef. Penicillium nalgiovense and Penicillium candidum were used as single starter cultures and mixed… read more here.
Keywords: effect; penicillium; aged beef; penicillium candidum ... See more keywords
Profile of Producers and Production of Dry-Aged Beef in Brazil
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DOI: 10.3390/foods10102447
Abstract: No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef… read more here.
Keywords: aged beef; dry aged; profile producers; beef brazil ... See more keywords
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152191
Abstract: This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The… read more here.
Keywords: control; pork patties; aged beef; dry aged ... See more keywords
Fungal Biostarter Effect on the Quality of Dry-Aged Beef
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12061330
Abstract: Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas… read more here.
Keywords: quality; fungal biostarter; aged beef; quality dry ... See more keywords
Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Sign Up to like & getrecommendations! Published in 2020 at "Molecules"
DOI: 10.3390/molecules25133087
Abstract: Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4… read more here.
Keywords: aged beef; beef; characteristic metabolic; dry aged ... See more keywords
Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of microbiology and biotechnology"
DOI: 10.4014/jmb.1708.08065
Abstract: Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics… read more here.
Keywords: aged beef; beef; dry aged; dry aging ... See more keywords