Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef

The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue...

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Bibliographic Details
Published in:Meat science 2022-01, Vol.183, p.108659-108659, Article 108659
Main Authors: Vossen, E., Dewulf, L., Van Royen, G., Van Damme, I., De Zutter, L., Fraeye, I., De Smet, S.
Format: Article
Language:English
Subjects:
Dry aging
Flavor
Lipid oxidation
Proteolysis
Tenderness
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Summary:The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2021.108659