Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1568
Title: Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
Authors: BULGARU, Viorica 
POPESCU, Liliana 
NETREBA, Natalia 
GHENDOV-MOŞANU, Aliona 
STURZA, Rodica 
Keywords: beef;aged meat;sensory and physicochemical indicators;texture parameters;information analysis
Issue Date: 2022
Source: Bulgaru, V.; Popescu, L.; Netreba, N.; Ghendov-Mosanu, A.; Sturza, R. Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef. Foods 2022, 11, 1526. https://doi.org/10.3390/foods11101526
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Journal: Foods
Abstract: 
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.
URI: http://cris.utm.md/handle/5014/1568
DOI: https://doi.org/10.3390/foods11101526
Appears in Collections:Journal Articles

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