Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P

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Veröffentlicht in:	Meat science 2022-06, Vol.188, p.108800-108800, Article 108800
Hauptverfasser:	Barragán-Hernández, W., Leighton, P.L.A., López-Campos, O., Segura, J., Aalhus, J.L., Prieto, N.
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Sprache:	eng
Schlagworte:	Animals Beef Cattle Cooking Dry-ageing Eating quality Female Flavour Food Handling - methods Meat - analysis Muscle, Skeletal Taste Volatile compounds
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creator	Barragán-Hernández, W. Leighton, P.L.A. López-Campos, O. Segura, J. Aalhus, J.L. Prieto, N.
description	This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P
doi_str_mv	10.1016/j.meatsci.2022.108800
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Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < 0.05) and livery flavour (P < 0.05) in both cow and steer meat. This dry-ageing technology also increased juiciness (P < 0.01) and brown-roasted aroma (P < 0.05) in steer meat, whereas decreased the juiciness (P < 0.01) of cow meat. Regardless of the ageing method, cow meat was tougher (P < 0.0001), less juicy (P < 0.001) and sweeter (P < 0.05) and presented higher amount of perceived connective tissue (P < 0.0001) than steer meat, whereas steer meat had higher ratings for beef (P < 0.05) and brown-roasted (P < 0.01) flavours. Volatile compounds were largely affected (P < 0.05) by animal-type, most of them being higher in cow than steer meat. In contrast, in-the-bag dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones. •In-the-bag dry-ageing increased juiciness and brown-roasted aroma in steer meat.•Dry-ageing decreased cooking loss, livery flavour and amount of perceived connective tissue in cow/steer meat.•Dry-ageing increased purge loss/salty taste/sour-dairy flavour in cow/steer meat.•181 volatile compounds were identified in the dry/wet-aged cow/steer meat samples•Dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones.]]></description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2022.108800</identifier><identifier>PMID: 35305444</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Beef ; Cattle ; Cooking ; Dry-ageing ; Eating quality ; Female ; Flavour ; Food Handling - methods ; Meat - analysis ; Muscle, Skeletal ; Taste ; Volatile compounds</subject><ispartof>Meat science, 2022-06, Vol.188, p.108800-108800, Article 108800</ispartof><rights>2022</rights><rights>Crown Copyright © 2022. 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All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-9509935406d6259ebc1dcf26f16eb1bd4a8ac07b0df6d9b70f9a933a1200e8743</citedby><cites>FETCH-LOGICAL-c365t-9509935406d6259ebc1dcf26f16eb1bd4a8ac07b0df6d9b70f9a933a1200e8743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2022.108800$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35305444$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Barragán-Hernández, W.</creatorcontrib><creatorcontrib>Leighton, P.L.A.</creatorcontrib><creatorcontrib>López-Campos, O.</creatorcontrib><creatorcontrib>Segura, J.</creatorcontrib><creatorcontrib>Aalhus, J.L.</creatorcontrib><creatorcontrib>Prieto, N.</creatorcontrib><title>Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description><![CDATA[This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < 0.05) and livery flavour (P < 0.05) in both cow and steer meat. This dry-ageing technology also increased juiciness (P < 0.01) and brown-roasted aroma (P < 0.05) in steer meat, whereas decreased the juiciness (P < 0.01) of cow meat. Regardless of the ageing method, cow meat was tougher (P < 0.0001), less juicy (P < 0.001) and sweeter (P < 0.05) and presented higher amount of perceived connective tissue (P < 0.0001) than steer meat, whereas steer meat had higher ratings for beef (P < 0.05) and brown-roasted (P < 0.01) flavours. Volatile compounds were largely affected (P < 0.05) by animal-type, most of them being higher in cow than steer meat. In contrast, in-the-bag dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones. •In-the-bag dry-ageing increased juiciness and brown-roasted aroma in steer meat.•Dry-ageing decreased cooking loss, livery flavour and amount of perceived connective tissue in cow/steer meat.•Dry-ageing increased purge loss/salty taste/sour-dairy flavour in cow/steer meat.•181 volatile compounds were identified in the dry/wet-aged cow/steer meat samples•Dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones.]]></description><subject>Animals</subject><subject>Beef</subject><subject>Cattle</subject><subject>Cooking</subject><subject>Dry-ageing</subject><subject>Eating quality</subject><subject>Female</subject><subject>Flavour</subject><subject>Food Handling - methods</subject><subject>Meat - analysis</subject><subject>Muscle, Skeletal</subject><subject>Taste</subject><subject>Volatile compounds</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE2PFCEURYnROD2jP0HD0k21j4L6YGXMZNRJJnGja0LBo4cOVbRAjel_P7TdunVFcnPeveEQ8o7BlgHrP-63M-qSjd-20LY1G0eAF2TDxoE3gvHxJdkAB9mwQcAVuc55DwCMt-NrcsU7Dp0QYkPCnXNoCo2O-qUpj9hMekdtOjZ6h37Z0bjQ0xA96KCLnnzw5Uj1YulTrIEPSE2cD3FdbD6VmDWEmvzOf5hjXMujWwPNBTHlN-SV0yHj28t7Q35-uftx-615-P71_vbzQ2N435VGdiAl7wT0tm87iZNh1ri2d6zHiU1W6FEbGCawrrdyGsBJLTnXrAXAcRD8hnw49x5S_LViLmr22WAIesG4ZtX2oi707Sgr2p1Rk2LOCZ06JD_rdFQM1Em02quLaHUSrc6i6937y8Q6zWj_Xf01W4FPZwDrR588JlUrcDFofarClY3-PxPPRgaSMA</recordid><startdate>202206</startdate><enddate>202206</enddate><creator>Barragán-Hernández, W.</creator><creator>Leighton, P.L.A.</creator><creator>López-Campos, O.</creator><creator>Segura, J.</creator><creator>Aalhus, J.L.</creator><creator>Prieto, N.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202206</creationdate><title>Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers</title><author>Barragán-Hernández, W. ; Leighton, P.L.A. ; López-Campos, O. ; Segura, J. ; Aalhus, J.L. ; Prieto, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-9509935406d6259ebc1dcf26f16eb1bd4a8ac07b0df6d9b70f9a933a1200e8743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Beef</topic><topic>Cattle</topic><topic>Cooking</topic><topic>Dry-ageing</topic><topic>Eating quality</topic><topic>Female</topic><topic>Flavour</topic><topic>Food Handling - methods</topic><topic>Meat - analysis</topic><topic>Muscle, Skeletal</topic><topic>Taste</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barragán-Hernández, W.</creatorcontrib><creatorcontrib>Leighton, P.L.A.</creatorcontrib><creatorcontrib>López-Campos, O.</creatorcontrib><creatorcontrib>Segura, J.</creatorcontrib><creatorcontrib>Aalhus, J.L.</creatorcontrib><creatorcontrib>Prieto, N.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barragán-Hernández, W.</au><au>Leighton, P.L.A.</au><au>López-Campos, O.</au><au>Segura, J.</au><au>Aalhus, J.L.</au><au>Prieto, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2022-06</date><risdate>2022</risdate><volume>188</volume><spage>108800</spage><epage>108800</epage><pages>108800-108800</pages><artnum>108800</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract><![CDATA[This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < 0.05) and livery flavour (P < 0.05) in both cow and steer meat. This dry-ageing technology also increased juiciness (P < 0.01) and brown-roasted aroma (P < 0.05) in steer meat, whereas decreased the juiciness (P < 0.01) of cow meat. Regardless of the ageing method, cow meat was tougher (P < 0.0001), less juicy (P < 0.001) and sweeter (P < 0.05) and presented higher amount of perceived connective tissue (P < 0.0001) than steer meat, whereas steer meat had higher ratings for beef (P < 0.05) and brown-roasted (P < 0.01) flavours. Volatile compounds were largely affected (P < 0.05) by animal-type, most of them being higher in cow than steer meat. In contrast, in-the-bag dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones. •In-the-bag dry-ageing increased juiciness and brown-roasted aroma in steer meat.•Dry-ageing decreased cooking loss, livery flavour and amount of perceived connective tissue in cow/steer meat.•Dry-ageing increased purge loss/salty taste/sour-dairy flavour in cow/steer meat.•181 volatile compounds were identified in the dry/wet-aged cow/steer meat samples•Dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones.]]></abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35305444</pmid><doi>10.1016/j.meatsci.2022.108800</doi><tpages>1</tpages></addata></record>
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subjects	Animals Beef Cattle Cooking Dry-ageing Eating quality Female Flavour Food Handling - methods Meat - analysis Muscle, Skeletal Taste Volatile compounds
title	Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers
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