Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.108036
Abstract: Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass… read more here.
Keywords: striploin; bos indicus; alternative cutting; shear force ... See more keywords
Agenator: An open source computer-controlled dry aging system for beef
Sign Up to like & getrecommendations! Published in 2019 at "HardwareX"
DOI: 10.1016/j.ohx.2019.e00086
Abstract: Abstract Dry aging of beef is a process where beef is exposed to a controlled environment with the ultimate goal of drying the beef to improve its quality and value. Comprehensive investigations into the effects… read more here.
Keywords: beef; system; dry aging; open source ... See more keywords
Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
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DOI: 10.3390/foods11101526
Abstract: The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics… read more here.
Keywords: aging process; dry aging; beef; texture profile ... See more keywords
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
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DOI: 10.3390/foods11111539
Abstract: The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2… read more here.
Keywords: electric field; system; dry aging; yield ... See more keywords
Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef.
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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
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef
Sign Up to like & getrecommendations! Published in 2019 at "Asian-Australasian Journal of Animal Sciences"
DOI: 10.5713/ajas.19.0031
Abstract: Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.… read more here.
Keywords: beef; aging wet; wet aging; physicochemical properties ... See more keywords