Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts

This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P 

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Bibliographic Details
Published in:Meat science 2023-08, Vol.202, p.109219-109219, Article 109219
Main Authors: Leighton, P.L.A., Barragán-Hernández, W., López-Campos, Ó., Segura, J., Aalhus, J.L., Prieto, N.
Format: Article
Language:English
Subjects:
Aging
Animals
Beef
Cattle
Dry-ageing
Flavoring Agents
Flavour
Lipids
Low-value cuts
Meat - analysis
Palatability
Taste
Volatile compounds
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Summary:This study evaluated the effects of in-the-bag dry-ageing (BDA) (21 and 42 d) on meat quality, palatability, and volatile compounds of clod heart, brisket, and flat iron cuts from steers. In all cuts, BDA increased moisture losses (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109219