Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights
Sign Up to like & getrecommendations! Published in 2019 at "Tropical Animal Health and Production"
DOI: 10.1007/s11250-019-01944-9
Abstract: Reducing slaughter age can improve meat quality and reduce costs, while an ageing process can result in more standardized products. Thus, the objective of this paper was to measure the physicochemical characteristics of dry aged… read more here.
Keywords: body weights; dry aged; meat; dry ageing ... See more keywords
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.03.019
Abstract: Beef rumps (middle gluteal) were dry aged for 28 days using different air flow velocities of 0, 2.5, and 5 m/s (DA0, DA2.5, and DA5, respectively). The microbial composition, physicochemical traits (moisture, pH, and shear force), flavor… read more here.
Keywords: beef; dry aged; air flow; composition ... 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
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108438
Abstract: Rapid Evaporative Ionisation Mass Spectrometry (REIMS) was used to determine the impact of in-bag ageing regimes (stepwise-ageing at different air velocities and straight-dry-ageing) and trimming on the metabolic profile of dry-aged lean beef. Orthogonal projection… read more here.
Keywords: dry aged; rapid evaporative; ionisation mass; evaporative ionisation ... 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
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
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