Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/43786 |
Resumo: | Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5–2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging. |
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Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging processAging processDry aged beefMicrobiological profileSensory analysisBeef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5–2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging.Veritati - Repositório Institucional da Universidade Católica PortuguesaRibeiro, AnaOliveira, IreneSoares, KamilaSilva, FilipeTeixeira, PaulaSaraiva, Cristina2024-01-31T10:11:11Z2023-122023-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/43786eng2304-815810.3390/foods122445148518070919738137318001132135200001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-06T01:37:47Zoai:repositorio.ucp.pt:10400.14/43786Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:13:49.435567Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
title |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
spellingShingle |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process Ribeiro, Ana Aging process Dry aged beef Microbiological profile Sensory analysis |
title_short |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
title_full |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
title_fullStr |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
title_full_unstemmed |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
title_sort |
Microbial, physicochemical profile and sensory perception of dry-aged beef quality: a preliminary Portuguese contribution to the validation of the dry aging process |
author |
Ribeiro, Ana |
author_facet |
Ribeiro, Ana Oliveira, Irene Soares, Kamila Silva, Filipe Teixeira, Paula Saraiva, Cristina |
author_role |
author |
author2 |
Oliveira, Irene Soares, Kamila Silva, Filipe Teixeira, Paula Saraiva, Cristina |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ribeiro, Ana Oliveira, Irene Soares, Kamila Silva, Filipe Teixeira, Paula Saraiva, Cristina |
dc.subject.por.fl_str_mv |
Aging process Dry aged beef Microbiological profile Sensory analysis |
topic |
Aging process Dry aged beef Microbiological profile Sensory analysis |
description |
Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify the microbiological and physicochemical behavior and sensory perception of meat during a sample process example of meat dry-aging. Twelve beef loins were selected for 90 days of dry aging and placed in a cold room with average temperature, relative humidity and forced air 3.2 ± 0.7 °C, 60.7 ± 4.2% and 0.5–2 m/s, respectively. Samples of crust and lean meat were collected on days 1, 14, 21, 35, 60 and 90 of the dry aging process for microbiological, physicochemical (pH, aw, color L*a*b*) and sensory analysis. During drying, no pathogenic bacteria were detected, and the average counts were higher for the crust. The average values for water activity (aw) and pH were 0.98 ± 0.02 and 5.77 ± 0.015, respectively. A slight decrease in aw and an increase in pH were observed over the aging period (p < 0.05). The lower microbial counts on the lean meat and the overall assessment of freshness confirm the importance of good manufacturing and storage practices during dry aging. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-12 2023-12-01T00:00:00Z 2024-01-31T10:11:11Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/43786 |
url |
http://hdl.handle.net/10400.14/43786 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods12244514 85180709197 38137318 001132135200001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137240865046528 |