Research article - Peer-reviewed, 2013
Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum
Li, Xin; Babol, Jakub; Wallby, Anna; Lundström, KerstinAbstract
This study investigated meat quality and consumer preference after ageing beef gluteus medius in a water vapour-permeable dry-ageing bag or in vacuum for 14 days. Higher ageing and trim losses but lower thawing loss, cooking loss and water content were found in samples aged in dry ageing bags compared to those aged in vacuum. Samples aged in dry ageing bags had higher total bacteria and yeast counts but lower lactic acid bacteria counts than those aged in vacuum, both before and after trimming. Meat aged in dry ageing bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. Female participants outperformed the males in detecting differences in palatability. No differences were found in pH, smell, shear force, colour, Enterobacteriaceae, and mould counts. Thus, by using a dry ageing bag, it is possible to produce dry-aged meat in a more controlled condition without negative effects on sensory or other quality attributes. (c) 2013 Published by Elsevier Ltd.Keywords
Beef; Dry ageing bag; Vacuum; Meat quality; Microbial quality; Consumer testPublished in
Meat Science2013, volume: 95, number: 2, pages: 229-234
Publisher: ELSEVIER SCI LTD
Authors' information
Li, Xin
Swedish University of Agricultural Sciences, Department of Food Science
Swedish University of Agricultural Sciences, Department of Biomedical Science and Veterinary Public Health
Wallby, Anna
Swedish University of Agricultural Sciences, Department of Food Science
Lundström, Kerstin
Swedish University of Agricultural Sciences, Department of Food Science
UKÄ Subject classification
Food Science
Publication Identifiers
DOI: https://doi.org/10.1016/j.meatsci.2013.05.009
URI (permanent link to this page)
https://res.slu.se/id/publ/44477