Federica Savini , Valentina Indio , Sara Panseri , Luca Chiesa , Armando Negri , Francesca Grassi Scalvini , Alessandra De Cesare , Maurizio Mazzoni , Paolo Clavenzani , Laura Prandini , Federico Tomasello , Yitagele Terefe Mekonnen , Federica Giacometti , Andrea Serraino
{"title":"Impact of dry aging on quality parameters and microbiological safety of beef","authors":"Federica Savini , Valentina Indio , Sara Panseri , Luca Chiesa , Armando Negri , Francesca Grassi Scalvini , Alessandra De Cesare , Maurizio Mazzoni , Paolo Clavenzani , Laura Prandini , Federico Tomasello , Yitagele Terefe Mekonnen , Federica Giacometti , Andrea Serraino","doi":"10.1016/j.lwt.2024.116390","DOIUrl":null,"url":null,"abstract":"<div><p>The market of dry aged meat is rapidly increasing. However, few papers report the impact of specific dry aging parameters on quality and microbiological safety of dry aged meat. In this study we assessed the impact of a 90 days dry aging process, performed in a commercial cabinet, on the quality parameters and microbiological safety of Holstein beef loins. Meat pH, colour indexes and fatty acids were stable during the process. Main volatile compounds’ concentration increased over time. Any oxidation of protein residues was detected and the main proteins undergoing proteolytic degradation early in the process were myoglobin, myofibrillar constituents and sarcoplasmic enzymes. The most significant histological changes started at 30 days and striation impairment was observed, not related to oxidative processes. The total bacteria count increased without signs of spoilage, Enterobacteriaceae were not enumerated and few reads of foodborne pathogens were detected by shotgun metagenomic. These results show that when the dry aging process is performed in a dedicated cabinet under strictly controlled process parameters, the microbiological safety of the meat is preserved. Our study provides the first insights of dry aged Holstein loins, whose valorisation would certainly enhance the economic, social and environmental sustainability of the Parmigiano Reggiano food system.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643824006698/pdfft?md5=375b8f525c59e652e1bc0a0404873227&pid=1-s2.0-S0023643824006698-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824006698","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The market of dry aged meat is rapidly increasing. However, few papers report the impact of specific dry aging parameters on quality and microbiological safety of dry aged meat. In this study we assessed the impact of a 90 days dry aging process, performed in a commercial cabinet, on the quality parameters and microbiological safety of Holstein beef loins. Meat pH, colour indexes and fatty acids were stable during the process. Main volatile compounds’ concentration increased over time. Any oxidation of protein residues was detected and the main proteins undergoing proteolytic degradation early in the process were myoglobin, myofibrillar constituents and sarcoplasmic enzymes. The most significant histological changes started at 30 days and striation impairment was observed, not related to oxidative processes. The total bacteria count increased without signs of spoilage, Enterobacteriaceae were not enumerated and few reads of foodborne pathogens were detected by shotgun metagenomic. These results show that when the dry aging process is performed in a dedicated cabinet under strictly controlled process parameters, the microbiological safety of the meat is preserved. Our study provides the first insights of dry aged Holstein loins, whose valorisation would certainly enhance the economic, social and environmental sustainability of the Parmigiano Reggiano food system.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.