The effects of time and relative humidity on dry-aged beef: Traditional versus special bag

Autor(es)

Bernardo, Ana Paula Da Silva ^[1] ; Da Silva, Astrid Caroline Muniz ^[1] ; Ferreira, Felipe Marinelli Saraiva ^[1] ; Do Nascimento, Maristela Da Silva ^[1] ; Pflanzer, Sergio Bertelli ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; v. 27, n. 7, p. 626-634, OCT 2021.
• Citações Web of Science: 2

Resumo

The objective of this study was to evaluate the effects of relative humidity (RH) and different dry aging methods on the quality of beef. Sixteen loins, from eight carcasses, were used in this experiment. Each pair of loin was cut into eight sections with equal size, which were evenly assigned to eight treatments, by the combination of two dry aging methods (traditional and highly moisture-permeable special bag), two relative humidity (65 and 85% RH) and two aging times (21 and 42 days). At 85% RH, neither special bag nor the traditional dry aging methods were viable, since samples presented high microbiological counts, mucus and bad odor. At 65% RH, Enterobacteriaceae and lactic acid bacteria were not detected in any treatment. The highest aerobic plate count and psychrotrophic count were observed in the samples of the traditional dry-aged process whereas the special bag showed the greatest mold and yeast count. Regarding dry aging in special bag, there was a reduction in the weight loss (P < 0.05) and no change in the physical-chemical characteristics (P > 0.05) compared to traditional dry aging. The values of pH, moisture and Warner-Bratzler shear force were not affected (P > 0.05) by aging method and relative humidity. Thus, the results indicate that high RH should be avoided for both dry aging methods. Furthermore, the special bag dry aging can be considered an alternative to produce dry-aged beef, as it reduces weight losses even at conditions of lower relative humidity. (AU)

• Processo FAPESP: 16/02853-9 - Processos de maturação de carne bovina: avanços tecnológicos para implementar sistemas e avaliar a qualidade da carne
• Beneficiário: Sérgio Bertelli Pflanzer Júnior
• Modalidade de apoio: Auxílio à Pesquisa - Regular