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Ultimate pH effects on dry-aged beef quality.

Felipe A Ribeiro1, Soon K Lau2, Rebecca A Furbeck1

  • 1Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.

Meat Science
|November 23, 2020
PubMed
Summary
This summary is machine-generated.

High pH (dark cutting) beef aged using dry-aging methods did not show improved moisture loss or tenderness. Dry aging did reduce microbial damage in dark cutting beef but did not enhance flavor compared to normal pH beef.

Keywords:
Dry agingFlavorMeatMoisture lossWater-holding capacity

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Area of Science:

  • Food Science
  • Meat Science
  • Animal Science

Background:

  • Dark cutting (DC) beef, characterized by high ultimate pH, presents challenges in meat quality and consumer acceptance.
  • Understanding the impact of aging methods on DC beef is crucial for optimizing its value and marketability.

Purpose of the Study:

  • To evaluate the effects of ultimate pH on moisture loss and meat quality attributes of dry-aged beef.
  • To compare the efficacy of dry-aging versus wet-aging for dark cutting beef.

Main Methods:

  • Strip loins from normal pH (5.47 ± 0.02) and high pH (6.69 ± 0.09) carcasses were used.
  • Beef was subjected to four treatments: dry-aged normal pH (DRY), dry-aged dark cutting (DRY-DC), wet-aged normal pH (WET), and wet-aged dark cutting (WET-DC) for 42 days.
  • Meat quality characteristics including moisture loss, yield, color (L*, a*, b*), tenderness, discoloration, TBARS values, and bacterial counts were assessed.

Main Results:

  • Ultimate pH did not significantly affect moisture loss, trim loss, yield, or tenderness in dry-aged beef.
  • Dark cutting steaks exhibited lower lightness, redness, and yellowness, with reduced discoloration and TBARS values, irrespective of aging method.
  • Dry aging significantly reduced bacterial counts in DC beef, mitigating microbial damage.
  • Flavor profiles of dry-aged DC beef were not superior to dry-aged normal pH beef.

Conclusions:

  • Ultimate pH is not a limiting factor for moisture loss, yield, or tenderness in dry-aged beef.
  • Dry aging effectively reduces microbial load in dark cutting beef but does not improve its flavor characteristics compared to normal pH dry-aged beef.
  • Color and shelf-life related attributes of dark cutting beef are generally lower, regardless of aging method, but show reduced spoilage indicators with dry aging.