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Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef

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dc.contributor.author BULGARU, Viorica
dc.contributor.author POPESCU, Liliana
dc.contributor.author NETREBA, Natalia
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-14T06:00:14Z
dc.date.available 2024-05-14T06:00:14Z
dc.date.issued 2022
dc.identifier.citation BULGARU, Viorica et al. Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef. In: Foods, 2022, vol. 11, nr. 10, art. no. 1526. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods11101526
dc.identifier.uri http://repository.utm.md/handle/5014/27074
dc.description Acces full text - https://doi.org/10.3390/foods11101526 en_US
dc.description.abstract The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 ◦C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Foods;2022, vol. 11, nr. 10
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject beef en_US
dc.subject beef drying en_US
dc.subject aged meat en_US
dc.subject dry-aging process en_US
dc.title Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef en_US
dc.type Article en_US


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