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
- 13Citations
- 27Captures
- 1Mentions
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Metrics Details
- Citations13
- Citation Indexes13
- 13
- Captures27
- Readers27
- 27
- Mentions1
- News Mentions1
- News1
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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
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85114323253&origin=inward; http://dx.doi.org/10.5713/ab.20.0852; http://www.ncbi.nlm.nih.gov/pubmed/33561325; http://animbiosci.org/journal/view.php?doi=10.5713/ab.20.0852; https://dx.doi.org/10.5713/ab.20.0852; https://www.animbiosci.org/journal/view.php?doi=10.5713/ab.20.0852
Asian Australasian Association of Animal Production Societies
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