Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging
The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial cou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/649 |
| _version_ | 1797567669830942720 |
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| author | Yingwu Shi Wangang Zhang Guanghong Zhou |
| author_facet | Yingwu Shi Wangang Zhang Guanghong Zhou |
| author_sort | Yingwu Shi |
| collection | DOAJ |
| description | The objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial counts, yeast counts, and mold counts increased with the increase of moisture permeability and aging time. However, shear force, hardness, cohesiveness, and chewiness followed an opposite trend with increasing moisture permeability. The values of L* and b* appeared to decrease in the dry-aged samples compared with those of the others. In addition, water content in dry-aged samples for 7 and 14 d showed a significant decrease. The higher myofibril fragmentation index was observed in dry-aged samples for 7 and 14 d compared with groups using moisture-permeable packaging. Meanwhile, the percentage of bound water and free water appeared to decrease with the increase of moisture permeability. Thus, different moisture-permeable packaging was able to control different levels of water loss and effectively reduce microbial contamination compared with dry aging. The changes of both myofibrillar fragmentation index (MFI) and distribution of water indicated that moisture-permeable packaging affected the structure of myofibrils, which influenced the shear force. |
| first_indexed | 2024-03-10T19:45:58Z |
| format | Article |
| id | doaj.art-a877e4713f2b4550946d994c3d638d25 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:45:58Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a877e4713f2b4550946d994c3d638d252023-11-20T00:49:30ZengMDPI AGFoods2304-81582020-05-019564910.3390/foods9050649Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry AgingYingwu Shi0Wangang Zhang1Guanghong Zhou2Key Laboratory of Meat Processing and Quality Control (MOE), Key Laboratory of Meat Processing (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control (MOE), Key Laboratory of Meat Processing (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control (MOE), Key Laboratory of Meat Processing (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, ChinaThe objective of this study was to investigate the effects of six different aging methods (four types of moisture-permeable packaging, wet aging, and dry aging) and aging time (0, 7, and 14 d) on the quality of aging beef, especially physicochemical properties. The weight loss, aerobic bacterial counts, yeast counts, and mold counts increased with the increase of moisture permeability and aging time. However, shear force, hardness, cohesiveness, and chewiness followed an opposite trend with increasing moisture permeability. The values of L* and b* appeared to decrease in the dry-aged samples compared with those of the others. In addition, water content in dry-aged samples for 7 and 14 d showed a significant decrease. The higher myofibril fragmentation index was observed in dry-aged samples for 7 and 14 d compared with groups using moisture-permeable packaging. Meanwhile, the percentage of bound water and free water appeared to decrease with the increase of moisture permeability. Thus, different moisture-permeable packaging was able to control different levels of water loss and effectively reduce microbial contamination compared with dry aging. The changes of both myofibrillar fragmentation index (MFI) and distribution of water indicated that moisture-permeable packaging affected the structure of myofibrils, which influenced the shear force.https://www.mdpi.com/2304-8158/9/5/649beefagingmoisture-permeable packagingquality |
| spellingShingle | Yingwu Shi Wangang Zhang Guanghong Zhou Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging Foods beef aging moisture-permeable packaging quality |
| title | Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging |
| title_full | Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging |
| title_fullStr | Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging |
| title_full_unstemmed | Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging |
| title_short | Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging |
| title_sort | effects of different moisture permeable packaging on the quality of aging beef compared with wet aging and dry aging |
| topic | beef aging moisture-permeable packaging quality |
| url | https://www.mdpi.com/2304-8158/9/5/649 |
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