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Microbial, Physicochemical Profile and Sensory Perception of Dry Aged Beef Quality and Safety: A Portuguese Preliminary Contribution for the Dry Ageing Process Validation
Ribeiro, A.; Oliveira, I.; Soares, K.; Silva, F.; Teixeira, P.; Saraiva, C. Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods2023, 12, 4514.
Ribeiro, A.; Oliveira, I.; Soares, K.; Silva, F.; Teixeira, P.; Saraiva, C. Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods 2023, 12, 4514.
Ribeiro, A.; Oliveira, I.; Soares, K.; Silva, F.; Teixeira, P.; Saraiva, C. Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods2023, 12, 4514.
Ribeiro, A.; Oliveira, I.; Soares, K.; Silva, F.; Teixeira, P.; Saraiva, C. Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process. Foods 2023, 12, 4514.
Abstract
Beef dry aging consist in a selection of unpackaged primal cuts that are placed in a refrigerator room with controlled environment for several weeks. The goals are the concentration of flavor, like nutty and beefy and tenderness improvement. In this study it was intended verify the microbiological and physicochemical behavior and the meat sensorial perception during a process example of meat dry aging. Twelve beef loins were selected for 90 days of dry aging and placed in a refrigerator room with average temperature, relative humidity and forced air 3.17 ± 0.68 °C, 60.65 ± 4.23 % and 0.5-2 m/s, respectively. On 1, 14, 21, 35, 60 and 90 days of dry aging, were taken two samples, crust and lean meat for microbiological counts, pH, aw, color L*a*b* and sensorial analysis. During drying, there weren´t any pathogenic bacteria counts and the average counts were higher for the crust. The aw and pH had an average of 0.98 ± 0.02 and 5.77± 0.015, with a slightly decrease and increase respectively (P<0.05) along aging days. The dry aging process practices, with room refrigeration at RH<65.00% and temperature <4.00 °C can be the reason for aw<0.98 and meat pH<6.00 and therefore for the absence of pathogenic bacteria. The lower microbial counts on the lean meat and the overall acceptability assessed by the sensory panel confirm the importance of the good trimming and storage practices for the dry aged beef.
Biology and Life Sciences, Food Science and Technology
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