Journal article

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

Ha Minh, Peter McGilchrist, Rod Polkinghorne, Huynh Long, Joanne Galletly, Kuniyuki Kobayashi, Takanori Nishimura, Steve Bonney, Khama R Kelman, Robyn D Warner

Food Research International | ELSEVIER | Published : 2019

Abstract

This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P < .001). Instrumental measurement of surface..

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Grants

Awarded by Meat and Livestock Australia


Funding Acknowledgements

Funding from Meat and Livestock Australia (Project V.RMH.0035) is acknowledged. Meat and Livestock Australia had no influence on the experimental design, sample collection and analysis or data interpretation of this study. The authors would like to thank Greenham Tasmania Pty Ltd. for assistance with carcass acquisition and sample collection; and Top Cut Foods Pty Ltd. for the use of the meat ageing chillers and sample preparation facilities.