In-The Bag Dry Ageing as a Strategy to Produce Value-Added Beef with Enhanced Flavour Profiles

N. Prieto; R. Singh; B. Schmidt; R. Thacker; I.L. Larsen; J.L. Aalhus

In-The Bag Dry Ageing as a Strategy to Produce Value-Added Beef with Enhanced Flavour Profiles

In: 63rd International Congress of Meat Science and Technology

Authors:

N. Prieto

N. Prieto Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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R. Singh

R. Singh Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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B. Schmidt

B. Schmidt Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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R. Thacker

R. Thacker Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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I.L. Larsen

I.L. Larsen Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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, and

J.L. Aalhus

J.L. Aalhus Lacombe Research and Development Centre, Agriculture Agri-Food Canada, Lacombe, AB, Canada T4L1W1; nuria.prietobenavides@agr.gc.ca

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Type:: Chapter

Pages:: 128–130

DOI:: https://doi.org/10.3920/9789086868605_046

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This study evaluated the eating quality of in-the bag dry aged longissimus lumborum (LL) from cows and steers. Ten LL from cows and steers were cut in half and randomly wet and dry aged, using conventional and dry-age specifically manufactured plastic bags, respectively. The LL sections were vacuum-packed and aged at 2 °C for 28 d. The LL segments were then removed from packaging, and weighed to determine purge losses. Six 2.5 cm steaks were removed from each segment for subsequent cooking loss, shear force, descriptive panel, flavour profile and flavour chemistry analyses. Purge loss, initial juiciness, livery aroma and sweet taste were affected by an animal×ageing interaction (P<0.05). Dry ageing decreased livery aroma (P<0.0001) in steers, and increased salty taste (P<0.05) and perception of amount of connective tissue (P<0.05) as well as decreased cooking loss (P<0.0001) in both steers and cows. Dry ageing increased the concentration of several volatile compounds (P<0.05) associated with positive aromatic descriptors in cows, although they were not reflected in significant differences in flavours detected by the panelists. Dry ageing might be a successful strategy to decrease the undesirable livery aroma in susceptible muscles from steers. Further studies are required with longer dry ageing periods for cows that might enhance those flavour compounds sufficiently to be detected by the panelists.

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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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In-The Bag Dry Ageing as a Strategy to Produce Value-Added Beef with Enhanced Flavour Profiles

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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