Influence of Fat Content on the Dry Ripening of Sirloins from Simmental Cattle

F. Witte; S. Irmscher; N. Terjung

Influence of Fat Content on the Dry Ripening of Sirloins from Simmental Cattle

In: 63rd International Congress of Meat Science and Technology

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F. Witte

F. Witte German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; n.terjung@dil-ev.de

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S. Irmscher

S. Irmscher German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; n.terjung@dil-ev.de

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N. Terjung

N. Terjung German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany; n.terjung@dil-ev.de

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Type:: Chapter

Pages:: 163–164

DOI:: https://doi.org/10.3920/9789086868605_062

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How to obtain safe and high quality dry aged meat is a big issue for the meat industry. In this study, the influence of the fat content on dry aging was investigated. Therefore, sirloins from Simmental cattle with fat grade 2 and 4 were dry aged for nine weeks at 2-3 °C and 75% relative humidity. The fat content did not affect microbial growth or color. However, the weight loss of the sirloins with a lower fat content was about 4% higher. Upon ripening firmness decreased whereas tenderness, evaluated by sensory panelists, increased. The fat content impacted dry aging, which proofs that ripening conditions need to be selected depending on meat characteristics to obtain high quality dry aged beef.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Influence of Fat Content on the Dry Ripening of Sirloins from Simmental Cattle

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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