Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm...Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.展开更多
Candida sake,a yeast species frequently isolated from dry-aged beef,exhibits both proteolytic and lipolytic activities that may influence beef quality during the dry-aging process.This study investigated the effects o...Candida sake,a yeast species frequently isolated from dry-aged beef,exhibits both proteolytic and lipolytic activities that may influence beef quality during the dry-aging process.This study investigated the effects of C.sake inoculation on the quality of dry-aged beef by analyzing microbiomics,metabolomics,flavoromics,and physicochemical properties.The results showed that C.sake inoculation improved the flavor attribute score of dryaged beef,introducing distinct fermented and cheesy notes.Microbiomics analysis demonstrated that C.sake inoculation increased the proportion of Lactobacillus,while reducing the proportions of Pseudomonas during dryaging.Analysis of volatile compounds indicated that C.sake inoculation elevated the concentrations of hexanal,octanal,nonanal,(E)-2-heptenal and(E)-2-nonenal,3-methyl-butanoic acid,3-methyl-1-butanol,and two sulfurcontaining volatiles(1-(methylthio)-propane and allyl methyl sulfide),while reducing levels of methyl caprate and methyl caprylate.Nonvolatile metabolomics analysis revealed that C.sake inoculation increased levels of vitamin B3 and hydroxy fatty acids,both of which are beneficial to human health.Additionally,C.sake inoculation reduced the shear force value of dry-aged beef.This study provides a comprehensive evaluation of the impact of C.sake inoculation on the quality attributes of meat products,highlighting its potential to enhance flavor,nutrition,and texture of dry-aged beef.展开更多
文摘Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.
基金funded by Hebei Modern Agricultural Industrial Technology System Meat Cattle Industry Innovation Team Construction Project(HBCT2023190204)the National Natural Science Foundation of China(No.32102000)+1 种基金National Key R&D Program of China(2022YFD1302105)the Chinese Academy of Agricultural Science and Technology Innovation Project(ASTIP-IAS-12).
文摘Candida sake,a yeast species frequently isolated from dry-aged beef,exhibits both proteolytic and lipolytic activities that may influence beef quality during the dry-aging process.This study investigated the effects of C.sake inoculation on the quality of dry-aged beef by analyzing microbiomics,metabolomics,flavoromics,and physicochemical properties.The results showed that C.sake inoculation improved the flavor attribute score of dryaged beef,introducing distinct fermented and cheesy notes.Microbiomics analysis demonstrated that C.sake inoculation increased the proportion of Lactobacillus,while reducing the proportions of Pseudomonas during dryaging.Analysis of volatile compounds indicated that C.sake inoculation elevated the concentrations of hexanal,octanal,nonanal,(E)-2-heptenal and(E)-2-nonenal,3-methyl-butanoic acid,3-methyl-1-butanol,and two sulfurcontaining volatiles(1-(methylthio)-propane and allyl methyl sulfide),while reducing levels of methyl caprate and methyl caprylate.Nonvolatile metabolomics analysis revealed that C.sake inoculation increased levels of vitamin B3 and hydroxy fatty acids,both of which are beneficial to human health.Additionally,C.sake inoculation reduced the shear force value of dry-aged beef.This study provides a comprehensive evaluation of the impact of C.sake inoculation on the quality attributes of meat products,highlighting its potential to enhance flavor,nutrition,and texture of dry-aged beef.
