Dry and Wet Aging Methods for Tenderization of Red Meat

Yıl 2021, , 795 - 806, 01.03.2021

Veysel Özdemir , Mete Yanar

https://doi.org/10.21597/jist.765865

Cited By: 1

Öz

Meat is a food that has an important role in human nutrition, as it contains sufficient amount of nutrients with high biological value like essential aminoacids, which are necessary for taking into the body in daily life. Efforts to increase the quality of meat, which is one of the most essential nutrients in order to sustain a healthy and balanced life, have been one of the important fields of study of scientists for many years. The studies carried out to investigate the factors affecting the quality characteristics of the meat before and after slaughtering to increase the taste and quality of the meat are still up to date. One of the most common methods applied to increase the tenderness of carcasses after slaughter and to obtain soft meat is the aging of meat. There are two types of aging methods, which are widely used in European countries and USA, dry and wet aging, and in recent years, method of dry aging in the vacuum bags has become widespread. In this study, it is aimed to examine the subject in detail by evaluating the general principles of dry and wet aging, application methods, physicochemical changes in aged meats, and the effects of aging on quality characteristics and microbial development of meat.

Anahtar Kelimeler

Meat quality characteristics, beef, tenderization, red meat, lamb, aging

Kırmızı Etin Gevrekleştirilmesinde Kuru ve Yaş Olgunlaştırma Yöntemleri

Öz

Et günlük hayatta vücuda alınması için gerekli olan biyolojik değeri yüksek esansiyel aminoasitler gibi besin maddelerini yeterli miktarda yapısında bulundurması ile insan beslenmesinde önemli yeri olan bir gıdadır. Sağlıklı ve dengeli bir yaşam sürebilmek için en temel besin maddelerinden olan et üretiminin artırılması yanında kalitesini de yükseltme çabaları uzun yıllardır bilim insanlarının önemli çalışma alanlarından birisini oluşturmuştur. Etin lezzet ve kalitesini artırmak için kesim öncesi ve sonrası kalite özellikleri üzerine etkili faktörlerin araştırılması amacıyla yürütülen çalışmalar günümüzde de güncelliğini muhafaza etmektedir. Kesim sonrası karkasların gevrekliğini artırmak ve yumuşak et elde etmek için uygulanan en yaygın yöntemlerden biri de etlerin olgunlaştırılması işlemidir. Avrupa ülkeleri ve ABD’de yaygın olarak kullanılan kuru ve yaş olmak üzere iki tip olgunlaştırma metodu vardır ve son yıllarda bunlara alternatif olarak vakum paketlerde kuru olgunlaştırma yöntemi de yaygınlaşmaktadır. Bu çalışmada, etlerin gevreklik, lezzet ve genel anlamda kalitesinin artırılması için kullanılan kuru ve yaş olgunlaştırma metotlarının genel prensipleri, uygulama yöntemleri, olgunlaştırılan etlerde meydana gelen fizikokimyasal değişimler ve olgunlaştırma işleminin et kalite özellikleri ile mikrobiyal gelişim üzerine etkileri değerlendirilerek konunun detaylı olarak incelenmesi amaçlanmıştır.

Anahtar Kelimeler

Et kalite özellikleri, sığır eti, gevrekleştirme, kırmızı et, koyun eti, olgunlaştırma

Kaynakça

• Aaslyng MD, Meinert L, 2017. Meat flavour in pork and beef–From animal to meal. Meat Science, 132: 112-117.
• Abdullah AY, Qudsieh RI, 2009. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Science, 82(3), 309-316.
• Ahnström ML, Seyfert M, Hunt MC, Johnson DE, 2006. Dry aging of beef in a bag highly permeable to water vapour. Meat Science, 73(4): 674-679.
• Akıncı İ, 2015. Dry aging application in home-type refrigerators. The Graduate School of Natural and Applied Sciences of Middle East Technical University, Master's thesis (Printed).
• Bailey ME, Shin-Lee SY, 1989. Prevention of warmed-over Flavour by heating with beef diffusate mixtures. 49th annual meeting of Institute of Food Technology (no.369), Chicago, IL. USA.
• Bauer F, 1984. " Free glutamic acid in meat products [Enzymatic analysis] ". Nutrition 7(12): 688.
• Bhat ZF, Morton JD, Mason SL, Bekhit AEDA, 2018. Applied and emerging methods for meat tenderization: A comparative perspective. Comprehensive Reviews in Food Science and Food Safety, 17(4): 841-859.
• Bischoff J, 1983. Dry-aging beef: Is it worth it. Meat Industry, 30(12): 12.
• Boakye K, Mittal GS, 1996. Changes in colour of beef M. longissimus dorsi muscle during ageing. Meat Science, 42(3): 347-354.
• Campbell RE, Hunt MC, Levis P, Chambers Iv. E, 2001. Dry aging effects on palatability of beef longissimus muscle. Journal of Food Science, 66(2): 196-199.
• Campo MM, Sanudo C, Panea B, Albertý P, Santolaria P, 1999. Breed type and ageing time effects on sensory characteristics of beef strip loin steaks. Meat Science, 51(4): 383-390.
• CSIRO, (2010). Commonwealth Scientific and Industrial Research Organisation. Dry ageing of beef. Meat Technology Update 2/10. file:///C:/Users/HP/Downloads/Dry_Aged_Food_Safety_Brochure%20(2).pdf (Erişim Tarihi: 22.06.2020)
• Dashdorj D, Tripathi VK, Cho S, Kim Y, Hwang I, 2016. Dry aging of beef; Review. Journal of Animal Science and Technology, 58(1): 20.
• Daszkiewicz T, Wajda S, Matusevicius P, 2003. Changing of beef quality in the process of storage. Veterinarija ir Zootechnika, 21(43): 62-65.
• DeGeer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF, 2009. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Science, 83(4): 768-774.
• Demircioğlu SK, 2011. “Kuru ve yaş olgunlaştırma yöntemlerinin taze sığır eti kalitesi üzerine etkilerinin araştırılması”. Celal Bayar Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış).
• Dikeman ME, Obuz E, Gök V, Akkaya L, Stroda S, 2013. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks. Meat Science, 94(2), 228-233.
• Epley RJ, 1992. Aging beef https://conservancy.umn.edu/bitstream/handle/11299/51510/1/ 05968.pdf (Erişim tarihi: 15.06.2020).
• Hodges JH, Cahill VR, Ockerman HW, 1974. Effect of vacuum packaging on weight loss, microbial growth and palatability of fresh beef wholesale cuts. Journal of Food Science, 39(1): 143-146.
• Honkavaara M, Rintasalo E, Ylonen J, Pudas T, 2003. Meat quality and transport stress of cattle. Deutsche Tierärztliche Wochenschrift. 110(3): 125-128.
• Huff EJ, Parrish Jr. FC, 1993. Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex. Journal of Food Science, 58(4): 713-716.
• Jayasooriya SD, Torley PJ, D’Arcy BR, Bhandari BR, 2007. Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles. Meat Science, 75(4): 628-639.
• Jeremiah LE, Gibson LL, 2003. The effects of postmortem product handling and aging time on beef palatability. Food Research International, 36(9): 929-941.
• Kahraman HA, Gürbüz Ü, 2018. Aging Applications on Beef Meat Sığır Etlerinde Dinlendirme Uygulamaları. Manas Journal of Engineering, 6(1): 7-13.
• Karaduman TA, Gökçe R, Ergezer H, Akcan T, 2018. Kuru Olgunlaştırma Yöntemi ile Olgunlaştırılan Bonfile, Nuar ve Kaburga Etlerinin Bazı Fizikokimyasal ve Duyusal Özellikleri. Gıda ve Yem Bilimi Teknolojisi Dergisi, 20: 46-54.
• Kato H, Nishimura T, 1987. Taste Components and Conditioning of Beef, Pork, and Chicken. In: Y. Kawamura and M.R. Kare (eds) Umami: A Basic Taste. New York, Marcel Dekker. 289-306.
• Kemp CM, Sensky PL, Bardsley RG, Buttery PJ, Parr T, 2010. Tenderness–An enzymatic view. Meat Science, 84(2), 248-256.
• Kim S, Lee HJ, Kim M, Yoon JW, Shin DJ, Jo C, 2019. Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C. Food Science of Animal Resources, 39(2), 266.
• Koohmaraie M, Babiker AS, Merkel RA, Dutson TR, 1988. Role of Ca2+ dependent proteases and lysosomal enzymes in post-mortem changes in bovine skeletal muscle. Journal of Food Science 53(5): 1253-1257.
• Koohmaraie M, Geesink GH, 2006. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the clapain system. Meat Science, 74(1): 34-43.
• Koutsidis G, Elmore JS, Oruna-Concha MJ, Campo MM, Woo JD, Mottram DS, 2008. Water-soluble precursors of beef flavor. Part II: Effect of post mortem conditioning. Meat Science, 79(2): 270-277.
• Laster MA, Smith RD, Nicholson KL, Nicholson JDW, Miller RK, Griffin DB, Harris DB, Savell JW, 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Science, 80(3): 795-804.
• Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT, 2014. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. Meat Science, 1(96): 473-474.
• Li X, Babol J, Wallby A, Lundström K, 2013. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. Meat Science, 95(2): 229-234.
• Maughan C, Tansawat R, Cornforth D, Ward R, Martini S, 2012. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass-or grain-fed cattle. Meat Science, 90(1): 116-121.
• McGee H, 2004. On food and cooking: The Science and Lore of the Kitchen. Scribner. 1230 Avenues of the Americans, NY, USA. http://wtf.tw/ref/mcgee.pdf (Erişim Tarihi: 01.07.2020).
• Miller MF, Davis GW, Ramsey CB, 1985. Effect of subprimal fabrication and packaging methods on palatability and retail caselife of loin steaks from lean beef. Journal of Food Science, 50(6), 1544-1546.
• MLA, 2018 Meat & Livestock Australia. Guidelines for the safe production of dry aged meat. https://irp-cdn.multiscreensite.com/5eadafa5/files/uploaded/Guidelines%20for%20the%20safe% 20production%20of%20dry%20aged%20meat%20%28002%29.pdf (Erişim tarihi: 06.06.2020)
• Monson F, Sanudo C, Sierra I, 2005. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science, 71(3):471–479.
• Muştu Ç, 2019. Etlerde Kuru Yaşlandırma. Aydın Gastronomy, 3(1), 23-35.
• Nair MN, Canto AC, Rentfrow G, Suman SP, 2019. Muscle-specific effect of aging on beef tenderness. LWT- Food Science and Technology, 100: 250-252.
• Parrish Jr. FC, Boles JA, Rust RE, Olson DG, 1991. Dry and wet aging effects on palatability attributes of beef loin and rib steaks from three quality grades. Journal of Food Science, 56(3): 601-603.
• Pouliot E, Gariépy C, Thériault M, Avezard C, Fortin J, Simmons NJ, Castonguay FW, 2012. Effects of low-voltage electrical stimulation and aging on lamb meat quality. Canadian Journal of Animal Science, 92(1): 59-66.
• Ramanathan R, Mafi GG, Yoder L, Perry M., Pfeiffer M, Van Overbeke DL, Maheswarappa NB, 2020. Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality. Meat Quality Analysis, Advanced Evaluation Methods, Techniques, and Technologies. Editor Ashim Kumar Biswas, Prabhat Kumar Mandal, Academic Press, pp. 67-80.
• Ryu S, Park MR, Maburutse BE, Lee WJ, Park DJ, Cho S, Kim Y, 2018. Diversity and characteristics of the meat microbiological community on dry aged beef. Journal of Microbiol Biotechnology, 28(1): 105-108.
• Savell JW, 2008. Dry-aging of beef, executive summary. National Cattlemen's Beef Association. (2008). http://www.beefresearch.org/cmdocs/beefresearch/dry%20Aging%20of%20beef.pdf (Erişim Tarihi 28.05.2020)
• Savell JW, Harris KB, Miller RK, Griffin DB, Laster MA, Voges KL, 2007. Tenderness flavor and yield assessments of dry aged beef. Project summary. National Cattlemen's Beef Association. http://www.beefresearch.org/CMDocs/BeefResearch/PE_Project_Summaries/FY06Tenderness_flavor_yield_assessments.pdf (Erişim Tarihi: 25.04.2020)
• Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM, 2006. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. Journal of Animal Science, 84(5):1221-1226.
• Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell J W, 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Science, 79(4): 631-639.
• Spanier AM, Flores M, Mcmillin KW, Bidner TD, 1997. The effect of postmortem aging on meat flavor quality. Correlation of treatment, sensory, instrumental, and chemical descriptors. Food Chemistry, 59(4): 531-538
• Spanier AM, McMillin KW, Miller JA, 1990. Enzyme activity levels in beef: Effect of postmortem aging and endpoint cooking temperature. Journal of Food Science, 55(2): 318-326.
• Thorslund CA, Sandøe P, Aaslyng MD, Lassen J, 2016. A good taste in the meat, a good taste in the mouth–Animal welfare as an aspect of pork quality in three European countries. Livestock Science, 193: 58-65.
• Trout GR, Schmidt GR, 1984. Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls. Journal of Food Science, 49(3): 687-694.
• USMEF, 2014. Meat Export Federation of USA. Guidelines for U.S. dry aged beef for international markets. https://www.usmef.org/guidelines-for-u-s-dry-aged-beef-for-international-markets/ (Erişim Tarihi: 20.05.2020)
• Wang A, Kang D, Zhang W, Zhang C, Zou Y, Zhou G, 2018. Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound. Food Chemistry, 15(245): 724-730.
• Warren KE, Kastner CL, 1992. A comparison of dry-aged and vacuum-aged beef striploins. Journal of Muscle Foods, 3(2): 151-157.
• Yanar M, Yetim H, 2001. The effects of aging period and muscle type on the textural quality characteristics of mutton. Turkish Journal of Veterinary and Animal Sciences, 25(2), 203-207.
• Yancey EJ, Dikeman ME, Hachmeister KA, Chambers E, Milliken GA, 2005. Flavor characterization of top blade, top sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. Journal of Animal Science, 83(11): 2618-2623.