title: Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.
abstract: The objective of this study was to evaluate the effects of stepwise dry/wet-aging and freezing method on quality attributes of beef loins. Paired loins (M. Longissimus lumborum) from eight carcasses were assigned to either stepwise dry/wet-aging (carcass dry-aging for 10days then further wet-aging for 7days in vacuum bags) or carcass dry-aging only for 17days. Then, each loin was divided into three sections for freezing (never-frozen, blast or cryogenic freezing). Stepwise dry/wet-aged loin had lower purge/drip loss and shear force than conventionally dry-aged loin (P<0.05), but similar color and sensory characteristics (P>0.05). The cryogenic freezing resulted in a significant decrease in shear force values and a significant improvement in water-holding capacity (WHC). These findings indicate that the stepwise dry/wet-aging coupled with cryogenic freezing could provide beneficial impacts to the local meat industry by providing equivalent quality attributes as conventional dry-aging and improving WHC of frozen/thawed meat, while reducing the time needed for dry-aging.
authors.affiliation: Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA. Electronic address: bradkim@purdue.edu.
authors.forename: Yuan H Brad
authors.initials: YHB
authors.lastname: Kim
authors.affiliation: Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Brandon
authors.initials: B
authors.lastname: Meyers
authors.affiliation: Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Sensory Evaluation Lab., Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Andrea M
authors.initials: AM
authors.lastname: Liceaga
authors.affiliation: Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Ronald P
authors.initials: RP
authors.lastname: Lemenager
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005511:Food Handling; D063427:Food Quality; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D018482:Muscle, Skeletal / Q000737:chemistry; D000069466:Red Meat / Q000032:analysis*; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: Beef; Carcass dry-aging; Cryogenic freezing; Sensory attributes; Water-holding capacity; Wet-aging