Dry aging process optimization: coating and absorbent water pads utilization

• Grant number: 19/04221-8
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2019
• End date: November 30, 2022
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Sérgio Bertelli Pflanzer Júnior
• Grantee: Sérgio Bertelli Pflanzer Júnior
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Helena Maria Andre Bolini ; Maristela da Silva Do Nascimento ; Renata Tieko Nassu

Abstract

Aging, tenderizing of meat due to endogenous muscle enzymes present in living muscle, which assume another role after slaughter, is one of the techniques applied by most international beef industries to improve sensory perception. On the other hand, in Brazil, there are no specific protocols for the different aging processes, which causes product loss, contamination, or rejection by consumers. Our research group is a pioneer in Brazil in this line of research and has been developing research and dissemination of knowledge for the industries and legislators to promote this technology in Brazil. Recently, adaptations to the traditional dry-aging process have emerged, either with the use of special bags with high water vapor permeability (efficiency proven by the literature) or with more handmade techniques such as the use of a coating of lipid origin, such as butter. The latter was not yet scientifically reported and may provide other sources of the coating. An important point in dry aging is the excess of crusts formed during the process (dehydration), which greatly increases the value of the product. A better understanding of the drying dynamics and the use of technology capable of reducing these surface losses, but allowing a homogeneous loss of the internal moisture of the product, can bring benefits from the financial point since the unique and characteristic flavor of the dry-aged product is maintained. Thus, the objective of this work is to evaluate the performance and quality of beef subjected to different dry-aging processes, either with coating or vacuum packed with water absorbers. (AU)

Scientific publications

(The scientific publications listed on this page originate from the Web of Science or SciELO databases. Their authors have cited FAPESP grant or fellowship project numbers awarded to Principal Investigators or Fellowship Recipients, whether or not they are among the authors. This information is collected automatically and retrieved directly from those bibliometric databases.)

REZENDE-DE-SOUZA, JONATA HENRIQUE; NASSU, RENATA TIEKO; DE MACEDO, RENATA ERNLUND FREITAS; FRANCISCO, VANESSA CRISTINA; KARWOWSKI, MARILIA SILVA MALVEZZI. Yield and Quality Attributes of Aged Beef through Lipid Coatings: A Comparative Study of Milk Butter and Pork Lard. MEAT AND MUSCLE BIOLOGY, v. 8, n. 1, p. 12-pg., 2024-01-01. (19/04221-8)

REZENDE-DE-SOUZA, JONATA HENRIQUE; BOLINI CARDELLO, FLAVIO ANDRE; MORAES DE PAULA, ANA PAULA; RIBEIRO, FELIPE A.; CALKINS, CHRIS R.; PFLANZER, SERGIO BERTELLI. Profile of Producers and Production of Dry-Aged Beef in Brazil. FOODS, v. 10, n. 10, OCT 2021. (19/04221-8)