title: Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins.
abstract: The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3°C) × 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P<0.05), but there were no differences in tenderness and juiciness. No differences in drip/cook-loss and colour were observed. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3°C with 0.2m/s resulted in the greatest improvement in beef palatability.
authors.affiliation: AgResearch Ltd., Ruakura Research Centre, Bisley Road, Private Bag 3123, Hamilton 3240, New Zealand; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Yuan H Brad
authors.initials: YH
authors.lastname: Kim
authors.affiliation: AgResearch Ltd., Ruakura Research Centre, Bisley Road, Private Bag 3123, Hamilton 3240, New Zealand.
authors.forename: Robert
authors.initials: R
authors.lastname: Kemp
authors.affiliation: AgResearch Ltd., Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North 4412, New Zealand. Electronic address: linda.samuelsson@agresearch.co.nz.
authors.forename: Linda M
authors.initials: LM
authors.lastname: Samuelsson
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking; D005518:Food Preferences; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis*; D006244:Hardness; D006801:Humans; D015416:Maillard Reaction; D008297:Male; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D009520:New Zealand; D010388:Pelvis; D012677:Sensation; D033081:Shear Strength; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: Beef; Dry-aging; Flavour; Meat quality; Metabolite; NMR