Ultimate pH effects on dry-aged beef quality

Felipe A. Ribeiro; Soon K. Lau; Rebecca A. Furbeck; Nicolas J. Herrera; Morgan L. Henriott; Nicolas A. Bland; Samodha C. Fernando; Jeyamkondan Subbiah; Gary A. Sullivan; Chris R. Calkins

doi:10.1016/j.meatsci.2020.108365

Ultimate pH effects on dry-aged beef quality

Felipe A. Ribeiro, Soon K. Lau, Rebecca A. Furbeck, Nicolas J. Herrera, Morgan L. Henriott, Nicolas A. Bland, Samodha C. Fernando, Jeyamkondan Subbiah, Gary A. Sullivan, Chris R. Calkins

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

Abstract

This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.

Original language	English (US)
Article number	108365
Journal	Meat Science
Volume	172
DOIs	https://doi.org/10.1016/j.meatsci.2020.108365
State	Published - Feb 2021

Keywords

Dry aging
Flavor
Meat
Moisture loss
Water-holding capacity

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2020.108365

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title = "Ultimate pH effects on dry-aged beef quality",

abstract = "This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.",

keywords = "Dry aging, Flavor, Meat, Moisture loss, Water-holding capacity",

author = "Ribeiro, {Felipe A.} and Lau, {Soon K.} and Furbeck, {Rebecca A.} and Herrera, {Nicolas J.} and Henriott, {Morgan L.} and Bland, {Nicolas A.} and Fernando, {Samodha C.} and Jeyamkondan Subbiah and Sullivan, {Gary A.} and Calkins, {Chris R.}",

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year = "2021",

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doi = "10.1016/j.meatsci.2020.108365",

language = "English (US)",

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journal = "Meat Science",

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AU - Ribeiro, Felipe A.

AU - Lau, Soon K.

AU - Furbeck, Rebecca A.

AU - Herrera, Nicolas J.

AU - Henriott, Morgan L.

AU - Bland, Nicolas A.

AU - Fernando, Samodha C.

AU - Subbiah, Jeyamkondan

AU - Sullivan, Gary A.

AU - Calkins, Chris R.

PY - 2021/2

Y1 - 2021/2

N2 - This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.

AB - This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.

KW - Dry aging

KW - Flavor

KW - Meat

KW - Moisture loss

KW - Water-holding capacity

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Ultimate pH effects on dry-aged beef quality

Abstract

Keywords

ASJC Scopus subject areas

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