title: Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis.
abstract: The effects of using electrospun chitosan fibres as a wrapping material for dry-ageing beef was studied and compared to traditional dry-ageing and wet-ageing of beef for up to 21 days. The chitosan treatment showed improved results in terms of yield, reduction of microbial counts, yeasts and moulds, and lighter appearance compared to traditional dry-ageing. Weight and trimming losses were minimal in the wet-ageing beef. However, significant growth of lactic acid bacteria was observed in this group. Transverse relaxation times indicated a lower degree of muscle denaturation during ageing in the chitosan dry-ageing beef compared to the traditional dry-ageing meat. A principal component analysis furthermore indicated that 60.6% of the variation between samples and ageing treatments could be described by differences in the water content and distribution in the muscle. The study showed that electrospun chitosan fibre mats have potential as a wrapping material for improved quality during dry-ageing of beef.
authors: Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Nano Bio Ingredients Group, Søltofts plads 227, Kongens Lyngby, Denmark. Electronic address: maguj@food.dtu.dk.
authors: María
authors: M
authors: Gudjónsdóttir
authors: University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C., Denmark; Visayas State University, Department of Animal Science, College of Agriculture and Food Science, Visca, Baybay City, Leyte 6521-A, Philippines.
authors: Manuel D
authors: MD
authors: Gacutan
authors: Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Nano Bio Ingredients Group, Søltofts plads 227, Kongens Lyngby, Denmark.
authors: Ana C
authors: AC
authors: Mendes
authors: Technical University of Denmark, National Food Institute, Division of Industrial Food Research, Nano Bio Ingredients Group, Søltofts plads 227, Kongens Lyngby, Denmark.
authors: Ioannis S
authors: IS
authors: Chronakis
authors: University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C., Denmark.
authors: Lene
authors: L
authors: Jespersen
authors: University of Copenhagen, Department of Food Science, Rolighedsvej 30, 1958 Frederiksberg C., Denmark.
authors: Anders H
authors: AH
authors: Karlsson
mesh_terms: D000375:Aging; D000818:Animals; D002417:Cattle; D048271:Chitosan / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008460:Meat / Q000032:analysis; D025341:Principal Component Analysis / Q000379:methods*; D000069466:Red Meat / Q000032:analysis*
chemical_list: D048271:Chitosan
keywords: Chitosan; Dry-ageing beef; Electrospinning; Low-field NMR; Wet-ageing beef