Effects of Aging Method and Time on Meat Quality of High-grade Fattening Angus Beef

This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, free amino acids and volatile flavor compounds were c...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 45; no. 11; pp. 79 - 85
Main Authors Haibo WANG, Jianhui FU, Jincheng ZHONG, Jianhua FENG, Jing ZHAO, Tingting LI, Yinghua SHI, Xinglong ZHANG, Hang LI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.06.2024
Subjects
angus beef
free amino acids
high-grade fattening
physicochemical indexes
volatile flavor compounds
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Summary:This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, free amino acids and volatile flavor compounds were compared and analyzed. The results showed that the pH of beef with dry-aging for 3 and 5 days was significantly lower than that with wet-aging, the pH of beef with dry-aging for 7 d was significantly higher than that with wet-aging (P<0.05). The share force of beef with dry-aging for 3 d was significantly lower than that with wet-aging (P<0.05). The contents of serine, valine, methionine, isoleucine, tyrosine, leucine, phenylalanine, arginine, lysine, total sweet free amino acids, total bitter free amino acids and total free amino acids of beef with both dry-aging and wet-aging for 7 d were significantly higher than those for 3 and 5 days (P<0.05). The contents of aspartic acid, glutamic acid, alanine and total umam
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023070269