Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Dry-Aged Beef Loin
2.2. Aging Yield
2.3. Trimming Yield
2.4. pH
2.5. Color
2.6. Water Holding Capacity (WHC)
2.7. Cooking Yield
2.8. Shear Force
2.9. Total Plate Count (TPC)
2.10. Thiobarbituric Acid Reactive Substances (TBARS)
2.11. Volatile Basic Nitrogen (VBN)
2.12. Statistical Analysis
3. Results and Discussion
3.1. Aging Yield and Trimming Yield
3.2. pH and Color
3.3. WHC, Cooking Yield, and Shear Force
3.4. TPC, TBARS and VBN
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Trait | Temperature (°C) | Time (Week) | SEM (1) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 7 | 8 | 9 | 10 | |||
Aging yield (%) | 0 | - | 83.67 aA | 71.69 bA | 63.66 cA | 56.51 dA | 0.45 | |||
−1 | - | 66.37 aB | 57.79 bC | 53.20 bcB | 48.45 cdB | 45.76 d | 45.08 dB | 0.48 | ||
−2 | - | 79.48 aA | 65.93 bB | 54.72 cB | 49.74 dB | 49.24 d | 47.73 dA | 46.64 d | 0.25 | |
Trimming yield (%) | 0 | - | 74.04 aA | 58.90 b | 50.22 b | 30.49 cB | 1.08 | |||
−1 | - | 56.46 aB | 54.52 a | 45.33 b | 35.53 cB | 31.91 cdB | 26.25 dB | 0.45 | ||
−2 | - | 74.34 aA | 56.20 b | 49.13 c | 44.57 cdA | 43.20 cdA | 41.50 deA | 36.55 e | 0.35 |
Trait | Temperature (°C) | Time (Week) | SEM (1) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 7 | 8 | 9 | 10 | |||
pH | 0 | 5.27 c | 5.58 bA | 5.60 abA | 5.75 abA | 5.86 a | 0.02 | |||
−1 | 5.27 c | 5.60 bA | 5.62 bA | 5.67 bA | 5.68 b | 5.71 bA | 5.81 aA | 0.01 | ||
−2 | 5.27 c | 5.44 bB | 5.47 aB | 5.49 aB | 5.50 a | 5.50 aB | 5.50 aB | 5.51 a | 0.01 |
Trait | Temperature (°C) | Time (Week) | SEM (1) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 7 | 8 | 9 | 10 | |||
CIE L* | 0 | 39.38 c | 40.96 c | 41.60 bc | 44.02 abA | 46.43 aA | 0.31 | |||
−1 | 39.38 d | 40.83 c | 41.13 c | 41.53 bcB | 41.83 bcB | 42.43 b | 46.23 aA | 0.09 | ||
−2 | 39.38 d | 41.10 c | 41.70 bc | 42.07 bcAB | 42.23 bcAB | 42.43 bc | 42.90 bB | 45.85 a | 0.10 | |
CIE a* | 0 | 18.38 a | 14.68 bB | 10.24 c | 8.48 cdAB | 6.83 d | 0.29 | |||
−1 | 18.38 a | 14.90 bB | 10.16 c | 6.27 dB | 5.33 de | 5.13 de | 4.37 e | 0.09 | ||
−2 | 18.38 a | 17.10 aA | 13.30 b | 9.50 cA | 6.23 d | 5.55 d | 3.60 de | 2.80 e | 0.11 | |
CIE b* | 0 | 8.65 a | 7.33 b | 6.35 bc | 5.48 cd | 4.97 dA | 0.17 | |||
−1 | 8.65 a | 7.43 b | 5.57 c | 2.97 d | 2.83 dB | 2.43 d | 2.23 d | 0.10 | ||
−2 | 8.65 a | 7.55 ab | 5.95 b | 4.03 c | 3.87 cdAB | 3.73 cd | 3.67 cd | 2.07 d | 0.12 | |
Hue angle | 0 | 25.21 b | 27.50 b | 31.54 aA | 32.92 a | 35.55 aA | 0.42 | |||
−1 | 25.21 bc | 26.50 ab | 30.41 aA | 25.39 bc | 23.68 bcB | 21.44 cB | 27.32 abB | 0.29 | ||
−2 | 25.21 de | 24.44 e | 22.76 eB | 27.55 d | 31.74 cA | 33.17 cA | 50.18 aA | 45.82 b | 0.18 | |
Chroma | 0 | 20.31 a | 16.55 bB | 12.91 c | 10.18 dA | 8.14 dA | 0.29 | |||
−1 | 20.31 a | 16.66 bB | 11.01 c | 6.94 dB | 6.32 dB | 5.71 de | 4.82 e | 0.08 | ||
−2 | 20.31 a | 18.78 aA | 14.69 b | 10.39 cA | 7.34 dAB | 6.65 de | 4.54 ef | 3.00 f | 0.16 |
Trait | Temperature (°C) | Time (Week) | SEM (1) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 7 | 8 | 9 | 10 | |||
WHC (%) | 0 | 35.43 d | 61.91 cA | 80.82 bA | 90.22 abA | 95.82 aA | 0.88 | |||
−1 | 35.43 f | 52.00 cAB | 58.36 dB | 68.69 cB | 89.69 bA | 91.50 b | 96.40 a | 0.19 | ||
−2 | 35.43 g | 43.01 fB | 48.03 eC | 61.22 dB | 75.46 cB | 85.58 b | 97.51 a | 98.30 a | 0.17 |
Trait | Temperature (°C) | Time (Week) | SEM (1) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 4 | 6 | 7 | 8 | 9 | 10 | |||
Cooking yield (%) | 0 | 70.76 c | 83.29 bA | 84.18 bA | 92.19 aA | 94.35 aA | 0.28 | |||
−1 | 70.76 c | 77.88 bAB | 87.37 aA | 88.52 aB | 90.41 aB | 90.55 a | 91.52 aA | 0.27 | ||
−2 | 70.76 e | 75.09 dB | 79.94 cB | 83.46 bcC | 86.04 abC | 86.90 ab | 87.76 abB | 90.10 a | 0.21 | |
Shear force (N) | 0 | 45.35 ab | 35.67 cA | 25.75 dA | 38.41 bcA | 47.30 aA | 0.66 | |||
−1 | 45.35 a | 24.88 dB | 23.16 dB | 31.39 cB | 35.64 bcB | 37.70 b | 44.11 a | 0.42 | ||
−2 | 45.35 a | 28.05 eB | 20.80 fB | 31.57 dB | 33.75 cdB | 35.21 c | 39.35 b | 42.55 ab | 0.20 |
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Kang, K.-M.; Lee, S.-H.; Kim, H.-Y. Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods 2022, 11, 1539. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111539
Kang K-M, Lee S-H, Kim H-Y. Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System. Foods. 2022; 11(11):1539. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111539
Chicago/Turabian StyleKang, Kyu-Min, Sol-Hee Lee, and Hack-Youn Kim. 2022. "Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System" Foods 11, no. 11: 1539. https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111539