Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)
Ana Paula da Silva Bernardo A , Felipe Marinelli Saraiva Ferreira A , Astrid Caroline Muniz da Silva A , Flávia Souza Prestes A , Vanessa Cristina Francisco B , Renata Tieko Nassu C , Maristela da Silva do Nascimento A and Sérgio Bertelli Pflanzer
A D
+ Author Affiliations
- Author Affiliations
A Department of Food Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas, SP 13083-862, Brazil.
B School of Pharmaceutical Sciences, São Paulo State University, Rua Expedicionários do Brasil 1621, Araraquara, SP 14801-902, Brazil.
C Embrapa Pecuária Sudeste, Washington Luiz Km 234, São Carlos, SP13560-970, Brazil.
D Corresponding author. Email: spflanzer@gmail.com
Animal Production Science 61(14) 1497-1509 https://doi.org/10.1071/AN20120
Submitted: 24 March 2020 Accepted: 5 April 2021 Published: 18 May 2021
Abstract
Context: Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat.
Aims: This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus).
Methods: Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2°C or 7°C) and time (21 or 42 days).
Key results: Samples dry-aged at 7°C had higher (P < 0.05) weight loss than samples dry-aged at 2°C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7°C compared with 2°C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature.
Conclusions: The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples.
Implications: This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems.
Keywords: dry aging, wet aging, aging time, temperature, beef quality, Nellore cattle, Bos indicus.
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