Color and lipid stability of dry aged beef during retail display

Color and lipid stability of dry aged beef during retail display

The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85...

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Veröffentlicht in:Meat science 2021-01, Vol.171, p.108274-108274, Article 108274
Hauptverfasser: Ribeiro, Felipe Azevedo, Lau, Soon K., Pflanzer, Sérgio B., Subbiah, Jeyamkondan, Calkins, Chris R.
Format: Artikel
Sprache:eng
Schlagworte:
Animals
Cattle
Color
Discoloration
Dry aging
Food Handling - methods
Humidity
Lipids - chemistry
Meat
Oxidation
Oxidation-Reduction
Red Meat - analysis
Shelf life
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Beschreibung
Zusammenfassung:The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85% RH and aged for 42 days at 2 °C. Dry aging of beef resulted in decreased lightness (L*), redness (a*), and yellowness (b*) values and increased lipid oxidation compared to wet-aged counterparts (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108274