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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- And wet-aged beef

Animal Bioscience, ISSN: 2765-0235, Vol: 34, Issue: 10, Page: 1705-1716
2021
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Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.

INTRODUCTION Dry aging is a method that exposes meat to controlled temperature, humidity, and air flow in the absence of packaging, in contrast to wet

Article Description

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry and wetaged beef strip loins. Methods: Dry and wetaged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dryaged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dryaged beef was significantly stronger when grillcooked compared to oven roasting. Dryaged beef grillcooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wetaged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dryaged beef.

Bibliographic Details

Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Ryu, Minkyung; Jo, Cheorun

Asian Australasian Association of Animal Production Societies

Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Veterinary

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