- Volume 60 Issue 9
DOI QR Code
Changes in free amino acids and hardness in round of Okinawan delivered cow beef during dry- and wet-aging processes
- Hanagasaki, Takashi (Okinawa prefectural Industrial Technology Center) ;
- Asato, Naokazu (Okinawa prefectural Livestock Research Center)
- Received : 2018.03.06
- Accepted : 2018.08.30
- Published : 2018.09.30
Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia. Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly (P < 0.05) and hardness tended to decrease during both dry- and wet-aging processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant difference in free amino acids or hardness in this comparison. Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.
- Baird B. Dry aging enhances palatability of beef, Beef safety and quality. 2008. https://www.beefresearch.org/CMDocs/BeefResearch/PE_Issues_Update/Dry_aging_enhances_palatability_of_beef.pdf. Accessed March April 2008.
- Campbell RE, Hunt MC, Levis P, Chambers Iv E. Dry-aging effects on palatability of beef longissimus muscle. J Food Sci. 2001;66:196-9. https://doi.org/10.1111/j.1365-2621.2001.tb11315.x
- Dashmaa D, Tripathi VK, Cho S, Kim Y, Hwang I. Dry aging of beef; review. J Anim Sci Technol. 2016;58:20. https://doi.org/10.1186/s40781-016-0101-9
- King MF, Matthews MA, Rule DC, Field RA. Effect of beef packing method on volatile compounds developed by oven roasting or microwave cooking. J Agric Food Chem. 1995;43:773-8. https://doi.org/10.1021/jf00051a039
- Muramoto T, Maeno K, Okada Y, Tezuka S, Kamata T. Relationship between shear force and tenderness of Japanese shorthorn beef. Tohoku J Anim Sci Technol. 2014;64(1):7-12.
- Parrish FC Jr, Boles JA, Rust RE, Olson DG. Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades. J Food Sci. 1991;56:601-3. https://doi.org/10.1111/j.1365-2621.1991.tb05338.x
- Savell JW. Dry-aging of beef, exective summery: National Cattlemen's Beef Association; 2008. https://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf
- Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. J Anim Sci. 2006;84:1221-6. https://doi.org/10.2527/2006.8451221x
- Sugioka K, Tasaki T, Sakai H, Ieiri S, Araki T. Study of free amino acid in aging of beef. Proceedings of the annual meeting 2015 Okayama of Japan Society for Bioscience, biotechnology, and Agrochemistry. 2015: 2F26P18.
- Tsuchiya T, Ukai Y, Saitou Y. Change in quality and productive loss of beef meat during dry-aging process. Bulletin of shizuoka prefecture livestock research institute. 2013;6:12-4.
- Warren KE, Kastner CL. A comparison of dry aged and vacuum-aged beef striploins. J Muscle Foods. 1992;3:151-7. https://doi.org/10.1111/j.1745-4573.1992.tb00471.x