The Effect of Further Dry Aging on the Volatiles of Wet Aged Rib Eye Steaks

S. Kanokruangrong; T.E. Mungure; A.E.-D.A Bekhit; J. Birch; M. Leus

The Effect of Further Dry Aging on the Volatiles of Wet Aged Rib Eye Steaks

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Kanokruangrong

S. Kanokruangrong Department of Food Science, University of Otago, Dunedin, New Zealand; kansi678@student.otago.ac.nz

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T.E. Mungure

T.E. Mungure Department of Food Science, University of Otago, Dunedin, New Zealand; kansi678@student.otago.ac.nz

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A.E.-D.A Bekhit

A.E.-D.A Bekhit Department of Food Science, University of Otago, Dunedin, New Zealand; kansi678@student.otago.ac.nz

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J. Birch

J. Birch Department of Food Science, University of Otago, Dunedin, New Zealand; kansi678@student.otago.ac.nz

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, and

M. Leus

M. Leus Department of Food Science, University of Otago, Dunedin, New Zealand; kansi678@student.otago.ac.nz

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Type:: Chapter

Pages:: 178–179

DOI:: https://doi.org/10.3920/9789086868605_069

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This study compares volatile profiles between wet aged rib eye steaks and wet aged rib eye steaks that were dry aged in an opened condition with 60% relative humidity at 4 °C for six days. Volatiles were extracted using simultaneous steam distillation-solvent extraction and analysed using Gas Chromatography-Mass Spectrometry. Twenty-seven compounds were identified in the study where the flavour compounds 2-hexanone, 2-heptanone, 3-methyl butanol, 1-octen-3-ol and E-2- decenal were found to be significantly higher in the dry aged treatments. The additional dry aging process of six days does have an effect on the flavour volatiles of the meat.

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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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The Effect of Further Dry Aging on the Volatiles of Wet Aged Rib Eye Steaks

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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