Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures

文献类型： 外文期刊

第一作者： Yu, Haojie

作者： Yu, Haojie;Zhang, Songshan;Liu, Xiaochang;Lei, Yuanhua;Wei, Meng;Liu, Yinchu;Yang, Xiaodong;Xie, Peng;Sun, Baozhong;Wei, Meng

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关键词： aged beef; temperature; tenderness; microbial community; vacuum packaged; flavor analysis

期刊名称：FRONTIERS IN MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：6.2 ）

ISSN：

年卷期： 2022 年 13 卷

页码：

收录情况： SCI

摘要： Beef aging for tenderness and flavor development may be accelerated by elevated temperature. However, little to no research has been undertaken that determines how this affects other important meat quality characteristics and microbial community. This study aims to decrease aging time by increasing temperature. Beef were aged and vacuum packaged at 10 and 15 degrees C, and the effects of increased temperature on meat physiochemical attributes, microbial community, and flavor profile were monitored. The shear force decreased with aging in all temperature and showed the higher rate at elevated temperatures compare to 4 degrees C. The beef aged at elevated temperatures (10 or 15 degrees C) for 5 days showed equivalent shear force value to the beef aged at 4 degrees C for 10 days (p > 0.05), however, the final tenderness was not affected by the elevated temperature. The beef aged at elevated temperatures showed a significantly higher cooking loss and less color stability compared to 4 degrees C (p < 0.05). The total volatile basic nitrogen and aerobic plate count increased (p < 0.05) faster at elevated temperatures compare to 4 degrees C. Carnobacterium, Lactobacillus and Hafnia-Obesumbacterium were the dominant genus in the beef samples aged at 4, 10, and 15 degrees C, respectively. In addition, the contents of isobutyraldehyde, 3-methylbutyraldehyde, 2-methylbutyraldehyde, and 3-methylbutanol were higher than aged at 4 degrees C (p < 0.05). Therefore, these results suggest that application of elevated aged temperatures could shorten required aging time prior while not adversely affecting meat quality. In turn, this will result in additional cost savings for meat processors.

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