Evolution of Sensory Properties of Beef during Long Dry Ageing
Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increas...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2822 |
| _version_ | 1797488472990154752 |
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| author | Ellies-Oury Marie-Pierre Grossiord Benoit Denayrolles Muriel Papillon Sandrine Sauvant Patrick Hocquette Jean-François Aussems Emmanuel |
| author_facet | Ellies-Oury Marie-Pierre Grossiord Benoit Denayrolles Muriel Papillon Sandrine Sauvant Patrick Hocquette Jean-François Aussems Emmanuel |
| author_sort | Ellies-Oury Marie-Pierre |
| collection | DOAJ |
| description | Ageing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the <i>Longissimus thoracis</i> sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types. |
| first_indexed | 2024-03-10T00:02:44Z |
| format | Article |
| id | doaj.art-d8df2afdc8e94c33a7911d3e2c4e617e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:02:44Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d8df2afdc8e94c33a7911d3e2c4e617e2023-11-23T16:13:44ZengMDPI AGFoods2304-81582022-09-011118282210.3390/foods11182822Evolution of Sensory Properties of Beef during Long Dry AgeingEllies-Oury Marie-Pierre0Grossiord Benoit1Denayrolles Muriel2Papillon Sandrine3Sauvant Patrick4Hocquette Jean-François5Aussems Emmanuel6INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, FranceBordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, FranceBordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, FranceBordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, FranceBordeaux Sciences Agro, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan, FranceINRAE, Clermont-Ferrand, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genès Champanelle, FranceJA Gastronomie, ZI de la Romanerie Rue du Paon, 49124 Saint Barthélemy d’Anjou, FranceAgeing is an essential step in obtaining meat with satisfactory sensory properties. Dry-ageing, although being a niche practice, is increasingly being developed to enhance the taste experience of meat consumers. In this work, we studied the kinetics of the evolution of muscle properties with increasing ageing time, in order to propose an optimal duration, allowing a compromise between quality and meat weight loss reduction. Our study was performed on 32 samples from 8 animals for which the <i>Longissimus thoracis</i> sensory properties were analysed at different stages of ageing (7, 16, 35 and 60-days post-slaughter). This work showed an increase in the dry matter content of meat with increasing ageing duration, concomitant with a slight increase in pH. Although the luminance of the meat is stabilized after 14-days, the red and yellow indices decrease until 35-days of ageing. Iron content also decreases with ageing duration. Finally, the kinetic evolution of muscle rheological properties indicates that the toughness decreases at least up to 35-days on raw meat. Cooking seems to homogenise the tenderness of the samples, no difference was noticed between the different ageing durations when meat was cooked. These first experimental data need to be confirmed with different animal types.https://www.mdpi.com/2304-8158/11/18/2822tendernesstoughnessbovinemeatcolourcompression |
| spellingShingle | Ellies-Oury Marie-Pierre Grossiord Benoit Denayrolles Muriel Papillon Sandrine Sauvant Patrick Hocquette Jean-François Aussems Emmanuel Evolution of Sensory Properties of Beef during Long Dry Ageing Foods tenderness toughness bovine meat colour compression |
| title | Evolution of Sensory Properties of Beef during Long Dry Ageing |
| title_full | Evolution of Sensory Properties of Beef during Long Dry Ageing |
| title_fullStr | Evolution of Sensory Properties of Beef during Long Dry Ageing |
| title_full_unstemmed | Evolution of Sensory Properties of Beef during Long Dry Ageing |
| title_short | Evolution of Sensory Properties of Beef during Long Dry Ageing |
| title_sort | evolution of sensory properties of beef during long dry ageing |
| topic | tenderness toughness bovine meat colour compression |
| url | https://www.mdpi.com/2304-8158/11/18/2822 |
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