Color and lipid stability of dry aged beef during retail display

The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85...

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Bibliographic Details
Published in:Meat science 2021-01, Vol.171, p.108274-108274, Article 108274
Main Authors: Ribeiro, Felipe Azevedo, Lau, Soon K., Pflanzer, Sérgio B., Subbiah, Jeyamkondan, Calkins, Chris R.
Format: Article
Language:English
Subjects:
Animals
Cattle
Color
Discoloration
Dry aging
Food Handling - methods
Humidity
Lipids - chemistry
Meat
Oxidation
Oxidation-Reduction
Red Meat - analysis
Shelf life
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Summary:The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85% RH and aged for 42 days at 2 °C. Dry aging of beef resulted in decreased lightness (L*), redness (a*), and yellowness (b*) values and increased lipid oxidation compared to wet-aged counterparts (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108274