Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study
Here, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for 26 days in an aging room...
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MDPI AG
2022-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/11/1391 |
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| author | Nana Mikami Takahito Toyotome Masahiro Takaya Kenichi Tamura |
| author_facet | Nana Mikami Takahito Toyotome Masahiro Takaya Kenichi Tamura |
| author_sort | Nana Mikami |
| collection | DOAJ |
| description | Here, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for 26 days in an aging room at 2.9 °C and 90% relative humidity. We compared the fungal covering and meat quality, including fatty acid composition and volatile aromatic compounds, of fungal-inoculated DAB with those of the conventional DAB. The fungal-inoculated DAB was almost entirely covered with white mold, in contrast to the conventional DAB. Moreover, the proportion of oleic acid and the concentration of nine volatile compounds significantly increased in the raw meat of fungal-inoculated DAB compared with those in the conventional DAB (<i>p</i> < 0.05). These results suggested that direct rub inoculation of fungal flora from prepared DAB may accelerate DAB production and efficiently enhance the “melt-in-the-mouth” feeling and flavors of DAB. |
| first_indexed | 2024-03-10T01:34:02Z |
| format | Article |
| id | doaj.art-e41dbca28e4d4b93a88487f40a762104 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T01:34:02Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-e41dbca28e4d4b93a88487f40a7621042023-11-23T13:37:36ZengMDPI AGAnimals2076-26152022-05-011211139110.3390/ani12111391Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary StudyNana Mikami0Takahito Toyotome1Masahiro Takaya2Kenichi Tamura3Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Hokkaido, JapanDepartment of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Hokkaido, JapanThe Tokachi Foundation, Obihiro 080-2462, Hokkaido, JapanKitaichi Meat Co., Ltd., Sapporo 007-0826, Hokkaido, JapanHere, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for 26 days in an aging room at 2.9 °C and 90% relative humidity. We compared the fungal covering and meat quality, including fatty acid composition and volatile aromatic compounds, of fungal-inoculated DAB with those of the conventional DAB. The fungal-inoculated DAB was almost entirely covered with white mold, in contrast to the conventional DAB. Moreover, the proportion of oleic acid and the concentration of nine volatile compounds significantly increased in the raw meat of fungal-inoculated DAB compared with those in the conventional DAB (<i>p</i> < 0.05). These results suggested that direct rub inoculation of fungal flora from prepared DAB may accelerate DAB production and efficiently enhance the “melt-in-the-mouth” feeling and flavors of DAB.https://www.mdpi.com/2076-2615/12/11/1391direct rub inoculationdry-aged beef<i>Mucoraceae</i>oleic acidvolatile aromatic compoundsnutty flavor |
| spellingShingle | Nana Mikami Takahito Toyotome Masahiro Takaya Kenichi Tamura Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study Animals direct rub inoculation dry-aged beef <i>Mucoraceae</i> oleic acid volatile aromatic compounds nutty flavor |
| title | Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study |
| title_full | Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study |
| title_fullStr | Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study |
| title_full_unstemmed | Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study |
| title_short | Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study |
| title_sort | direct rub inoculation of fungal flora changes fatty acid composition and volatile flavors in dry aged beef a preliminary study |
| topic | direct rub inoculation dry-aged beef <i>Mucoraceae</i> oleic acid volatile aromatic compounds nutty flavor |
| url | https://www.mdpi.com/2076-2615/12/11/1391 |
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