High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing.

Area of Science:

• Food Science
• Meat Science
• Food Processing

Background:

• Dry-aged beef trimmings are often discarded.
• Raw fermented sausages require specific characteristics for quality.

Purpose of the Study:

• To evaluate the feasibility of using dry-aged beef trimmings as a substitute for fresh beef in raw fermented sausages.
• To assess the impact of this substitution on sausage characteristics and ripening process.

Main Methods:

• Dry-aged beef trimmings were treated with high-pressure processing (HPP) at 600 MPa for 3 minutes to achieve a 3-log bacterial reduction.
• HPP-treated trimmings replaced fresh beef in raw fermented sausages at concentrations of 7.5%, 12.5%, 25%, 50%, and 100%.
• Water content, fat content, and firmness during ripening were analyzed.

Main Results:

• Substitution reduced water content in sausages, with higher substitution rates leading to faster water loss.
• Sausages with 50% and 100% trimmings reached control water content levels by day 9 significantly faster (5.4 and 3.7 days, respectively).
• 100% substitution impacted fat content and significantly affected sausage firmness (p < .05).

Conclusions:

• Dry-aged beef trimmings, after HPP treatment, can be incorporated into raw fermented sausages.
• Substitution impacts water and fat content, influencing the ripening dynamics and final texture.
• Further research may be needed to optimize formulations for consistent texture.