Optimum Temperature for Dry Aging Beef
J Anim Sci Technol. 2016; 58: twenty.
Dry aging of beefiness; Review
Dashmaa Dashdorj
Department of Animal Science and Biotechnology, Chonbuk National Academy, Jeonju, 561-756 South korea
Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar, 17026 Mongolia
Vinay Kumar Tripathi
Department of Beast Science and Biotechnology, Chonbuk National Academy, Jeonju, 561-756 South korea
Soohyun Cho
Creature Products Research and Development Partitioning, National Institute of Fauna Science, RDA, Wanju, South korea
Younghoon Kim
Department of Animal Science and Biotechnology, Chonbuk National University, Jeonju, 561-756 South korea
Inho Hwang
Department of Animal Science and Biotechnology, Chonbuk National Academy, Jeonju, 561-756 Republic of korea
Received 2016 Feb 4; Accepted 2016 Apr 15.
Abstruse
The present review has mainly focused on the specific parameters including aging (crumbling days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry out aging is the procedure where beefiness carcasses or key cuts are hanged and aged for 28 to 55 d under controlling surround conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to fourscore %. Withal there are various opinions on dry out crumbling procedures and purveyors of such products are passionate virtually their programs. Recently, there has been an increased involvement in dry crumbling process by a wider array of purveyors and retailers in the many countries. Dry crumbling process is very plush because of high aging shrinkage (6 to15 %), trims loss (iii to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly wet-permeable bag may positively bear on on safety, quality and shelf stability of dry anile beef. The key upshot of dry aging is the concentration of the flavor that can simply be described equally "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavour is not fully known. Also in that location are limited scientific studies of aging parameters on the quality and palatability of dry anile beef.
Keywords: Dry aging, Beefiness, Dry out aging parameters
Background
For centuries, dry aging was a mutual way for butchers to preserve and tenderize beefiness. Up to 50 years ago, dry anile beef was the norm, so with the advent of vacuum packaging forth with increased efficiencies in beef processing and transportation, lost the dry out aging procedure [1]. Thus there were small numbers of meat purveyors who actually participated in this blazon of crumbling process. However, recently there has been an increased involvement in dry crumbling procedure by a wider assortment of purveyors and retailers in the United States and Australia [2]. Although there appears to exist strong involvement in Asian countries in dry aging, particularly high end restaurants in many countries such equally Korea, Japan, Singapore, Taiwan and Hong Kong are get-go to characteristic dry-aged beef on their menus. As demand for dry out-aged beef increases, it created a high finish niche in the food service marketplace in Korea [3].
In full general, there are ii forms of beef aging techniques: wet and dry out which result in flavor development and more tender meat [4–seven]. When beef is wet anile, it is put in a vacuum sealed package and stored in a controlled environment for a specific period of fourth dimension. Dry crumbling is the process of hanging beef carcasses, subprimals or placing unpackaged primal cuts in a refrigerated room (Fig.1) and left to historic period for several weeks or even months at controlled temperature, relative humidity and air flow [8, 9].
The refrigenated coolers for dry beef; a Typical dry aging room; b dry out aging maturing brandish; c meat maturing fridge
The central issue of dry aging is to concentrate the flavor that can simply be described equally "dry-anile beefiness" [1, 4, 6]. During the dry aging process, the juices are absorbed into the meat, chemic breakdown of protein and fat constituents occurs which result more intense nutty and bulky flavor. Moreover, during aging the beef's natural enzymes intermission down the proteins and connective tissue in the muscle which leads to more tender beef [10].
Furthermore, dry crumbling procedure is costly relative to other conventional processing methods, because of high aging shrinkage, trim loss, gamble of contamination, and requirements of aging atmospheric condition and space. It is a very fourth dimension consuming process and needs special care forth with a large and evenly distributed fat content in meat. Therefore, just the highest grades of beef with necessary marbling can be dry anile. The master reason backside that dry aging is not universally done anymore because it takes additional costs for processors [xi–xiii]. On the contrary, there exists a small niche market of consumers who prefer and are willing to pay for the unique flavor of dry aged beefiness. Dry aged steak is offered in mostly fine restaurants, upscale grocery stores and gourmet steak companies due to the taste is well-nigh incomparable to that of moisture aged or vacuum-packaged.
To the best of the authors' noesis limited scientific studies take evaluated the part of the aging parameters on the quality, palatability, and shrinkage of dry-aged beef. The aim of this review is to discuss the specific parameters including aging, eating quality, microbiology and economic involved in beef dry aging process, which may be useful to companies or retailers who are interested in producing and marketing dry-aged beef.
Fabrication subprimals and steaks for dry aged beefiness
There are diverse opinions on dry aging procedures and purveyors of such products are passionate nearly their programs. The most purveyors dry out-aged beef carcasses or primal cuts at to the lowest degree 21 days or longer depending on desired flavor contour. Generally after the animate being is slaughtered and cleaned, the carcass is halved and either the 2 sides are hung in a cold room at ii °C for 21 d. And so, after 21 d each side is divided into the key cuts (eg. chuck, loin and rib). The primal cuts (except loin and rib) are and then cut into roasts (eg. topside, silverside, brisket), or cut for stewing beef or minced. After hung or place the loin and rib for a further 7 d and at 28 d, cut into rib-roasts and steaks (eg. fillet, sirloin, T-bone). The steaks are then packaged and are ready for auction.
Fatty content and beefiness grade
The dry out aging process typically requires beef with aplenty marbling to help to ensure and finished products with consequent season and juiciness. Carcasses with Modest or Moderate marbling, representing the upper two-thirds Us Pick course normally referred to as Pinnacle Pick in the US beefiness industry, and carcasses that represented the entire range of Slight marbling for the U.s.a. Select form [14]. Dry aging is commonly washed on products that are of higher quality grades, upper 2-thirds USDA Choice and USDA Prime, whereas limiting loin selection to marbling levels to depression Pick and Select within the "A" maturity [15]. The significant higher rates were in USDA Choice ribeye steaks for juiciness, overall palatability and overall like than USDA Select ribeye steaks [16–18].
Premium dry aged beef products usually come from grain fed cattle due to the greater marbling within the meat. Marbling pattern required for successful dry crumbling means that simply higher graded beef can be dry anile. Marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. When marbled steaks are grilled, the fatty specs cook into the meat and make them tender and juicy, with a distinctive buttery flavor. Furthermore, number of studies demonstrated that the effect of fat on tenderness related to connective tissues of anile beef: The loin's adipose tissue deposits between the musculus cobweb bundles appeared to partially disrupt the honeycomb construction of the endomysium, the perimysium separated into thinner collagen fibers [xix].
The about typical subprimals and steaks for dry out aged beefiness
The virtually typical dry out-aged paired beef subprimals as a loin (short and strip loins), height sirloin butts, beef ribs (short ribs and ribeye whorl) are used to produce typical steaks. The tenderest and most expensive cut of beef is the tenderloin (too known as fillet roast, fillet steak, and fillet mignon) is a muscle in the loin primal and is in two different subprimals, the short loin and sirloin, creating its unique oblong shape. The porterhouse steak is from the portion of the short loin that is closest to the sirloin section, every bit having tenderloin that measures at least i.25 inches in width parallel to the courage of the steak (the "T" portion of the bone). The T-bone steak is what the residuum of the steaks from the short loin are called. This steak is highly prized in leading steakhouses because this porterhouse cutting is comprised of the largest portions of a tenderloin and New York steak [twenty].
If the tenderloin is removed and sold separately equally fillet roast and fillet steak, the remaining piece is sold equally a strip steak. The strip loin bone is the long narrow piece on a T-bone or porterhouse steak. This steak by and large has a off-white amount of marbling (tiny flecks of fat interlaced in the muscle) which gives the cut a skilful flavor profile and tenderness. This cut has many aliases, New York steak, Kansas Urban center steak, Boneless Club steak or Ambassador steaks to proper name a few. The sirloin transverses the hip, so at one end is very close to a high priced porterhouse. The boneless steaks may be prepared from any acme sirloin butt [20].
Rib steaks may be cut from whatsoever rib in the primal cut, with or without a bone. The cut, os-in ribeye is establish in the primal section known as the rib. The rib primal is located from rib six through twelve right behind the chuck section. This cut is one of the most well-known cuts, primarily from the popularity of the bone-in rib roast, also known as prime rib. This department of the animal is known for its marbling, flavor and tenderness. The bone-in ribeye steak is also referred to as, Ribeye steak, Cowboy steak, Spencer steak, Prime Rib steak or Saratoga Steak [20].
Thus, dry aging is ordinarily done with primals on the bone. The primals from carcasses with "A" maturity and with the modest or higher marbling preferred for dry crumbling.
Dry aging parameters
The primary factors to consider when developing dry aging guidelines include days of aging, storage temperature, relative humidity and air flow. All these factors must be closely observed and aligned in order to achieve a superior product with optimum tenderness and season concentration.
The days of aging
At that place are various opinions on length of dry aging and purveyors of such products are passionate near their programs. Numerous researchers accept reported that the most frequent range for dry aged subprimals is between 14 and xl d, these days have all appeared effective in producing the desired results of this process [18]. Lepper-Blilie et al. [15] reported that the bulk of the product being aged for 21 d. It appears that aging for 28 d does non significantly increase the unique dry aged flavor components compared with aging for 21 d [21]. While Smith et al. [17] reported that steaks anile for 21 d received the highest value for level of beef flavor compared to all other aging periods. However, any menses beyond 21 d resulted in like level of beef flavor ratings as compared to 14 d aging treatments.
Processors have found that the minimum amount of time to dry out age beef that obtain expert results is 28 d. The USMEF [22] also suggests that aging time range for dry out aging from xiv to 70 d, while preferred range from 28 to 55 d could be acceptable. According to Perry [12], the aging process should exist established betwixt 50 and fourscore d. There was a deeper and more than circuitous flavor ribs of grass fed 36 calendar month erstwhile Black Angus beef and Wagyu were firstly stored for 45 and 50 d. Information technology was also reported that a 120 d dry aging procedure had not increased the flavor of beef at the same levels every bit they had observed between 35 and lxxx d. Lately, at that place has been a fantastic artillery race amongst chefs in search of new flavors through longer aging times: 35, 42, 56, 75 and more days. The "Saison" in San Francisco regularly takes its beef out to 90 d; "Pat LaFrieda" in New Jersey 120 d, Eleven Madison Park, 140 d; and, Mario Batali's Carneino in Las Vegas features steaks so old 180–240 d [23]. All the same, extended dry aging over 100 days is an extremely personal preference.
The charge per unit of crumbling is too temperature dependent. Meat Industry Services Australia [2, 24] reported a period of about iv weeks at −0.5 °C would be required to attain the same level of tenderness as two weeks at 5 °C. Whichever temperature is selected, the charge per unit of improvement in tenderness is the highest during early stages of crumbling, and decreases with fourth dimension.
Temperature
Dry aging literature has mainly reported the optimum temperature is betwixt 0° and 4 °C (32–39.2 °F) considering storage temperature for dry out anile beef should not differ from those for wet-aged beef products [1, 4–6, 8, 12, sixteen, 17, 25]. Aging temperature is critical to dry crumbling because if the temperature of storage is elevated, the enzymatic processes involved in crumbling volition work quite well and meliorate palatability. However, higher temperatures as well promote more rapid bacterial growth, resulting in the development of off-odors then crumbling is usually washed at a temperature as low as possible without freezing the meat [1, 2]. Some other processors take recommended that if it is below the freezing temperature for meat the enzymatic processes involved in crumbling will boring, therefore, the ideal temperature for long-term aging is −0.v °C ± ane °C. If the product is aged for only 1 to 2 weeks, higher temperatures of 2 to 3 °C might be adequate [2, 12].
Temperature stability is important. Meat Industry Services Australia [ii, 24] recommended the dry aging room should take an dues room or open to another refrigerated expanse to prevent ingress of warm, moist exterior air. The provision of a plastic-strip door will reduce entry of outside air when the door is open up [2, 24].
Relative humidity (RH)
Controlled relative humidity of the air plays a crucial office in the dry aging procedure considering if the humidity is too high, spoilage leaner can grow resulting in off-flavors. Although meat can sweat, creating an unpleasant sticky surface. If the humidity is too low will restrict bacterial growth, but promote greater evaporative weight loss and beef will dry out as well speedily and therefore causes the steak to have less juiciness than is needed [12]. A relative humidity of 61 % to 85 % is recommended and bodily RH should exist recorded daily for the duration of the aging procedure [24; 21]. At that place are limited published studies that take compared the furnishings of different RH levels on dry aged beef. The studies in this area have used a RH of approximately 80 % [8, 12, 16, 17] and Campbell et al. [6] dry out-aged beef in a cooler with 75 % RH and Warren and Kastner [four] used a range humidity of 78 ± iii %.
Air flow
At that place should be sufficient air flow to provide air circulation without dead spots or sites of high velocity. If non enough air the meat cannot release the necessary moisture to attain the drying process, while if as well much air, the meat will dry out out too quickly and increases trimming losses in the final product [ane]. The USMEF [22] recommended that an air menstruation range of 0.5–2 thousand/due south (1.6–6.6 ft/due south) for dry out aging and a velocity of 0.2 to 1.6 one thousand/s over the product should be sufficient. The air velocity and flow should be kept uniformly for the duration of the drying process, and it is most critical at the start of the dry aging process. The airflow tin exist controlled with a properly designed refrigeration unit of measurement, wire racks with stainless steel, perforated shelves, trees or hooks, supplementary fans, air filtration systems and ultraviolet light [10, 24].
Increasing the airflow around the aging room is needed to make sure that the fresh beef dries equally chop-chop as possible. It is possible past using a number of ceiling mounted fans to push air in dissimilar directions around the room [12]. To prevent spoilage, portions of meat must be fairly separated from each other to allow efficient and controlled air flow between each portion [22]. The fundamental cuts to exist dry out aged should be placed fat side down on the shelves, and then that the air tin circulate around all sides of each cutting. In the case of bone in cuts such every bit brusk loins, the cut should rest on the chine bone [2].
Because these results, purveyors suggests that the parameters such as aging days 28 to 55, temperature 0 °C to iv °C, RH 75 to 80 % and air flow 0.5 to 2 m/southward are advisable for dry out aging beef since information technology inhibits microbiological contamination, improves tenderization by aging and meat are more tasty. Thus, there are no scientific studies have evaluated the outcome of unlike storage temperatures, relative humidity and air velocity on the quality and palatability of dry anile beef and limited results on aging periods.
Microbiology/packaging
Microbiology
Dry out crumbling involves restricting bacterial growth and encourages the growth of beneficial mold. During the entire process of dry out aging beef, molds from the Thamnidium are found on the surface of the meat. Thamnidium, which is the most desirable, appears as stake gray patches called 'whiskers" on the fatty parts of aged beef. These organisms are important because their enzymes are able to penetrate into the meat. In fact, Thamnidium releases proteases and create collagenolytic enzymes which interruption down the musculus and connective tissues. As a result, these actions bring about tenderness and gustatory modality in the dry aged beefiness [24].
The growth of Thamnidium mould tin can offset from 3 weeks later on that the crumbling process has started [24]. Rhizopus and Mucor genera are other molds associated with dry out-aged beefiness; however, they have been associated with human infectious diseases and do not provide any favorable characteristics for aging meat [24].
Dry aged meat products must be tested for mold to validate the procedure. Testing involves removing a 100 g portion of untrimmed anile meat that includes visible mold if it is present, and sending information technology for laboratory. If testing for mold shows that the results are positive and and so confirmation that the mold is Thamnidium must exist conducted [24].
With the proper handling practices, subprimals can exist dry out aged up to 35 days without any negative issue on flavor and safe. According to Campbell et al. [half-dozen], dry out aged steaks had higher aerobic plate counts compared to controls; however elapsing of dry aging did non impact aerobic counts. This lack of response to dry crumbling time may have been because of growth inhibition caused by surface drying and storage temperatures low plenty to retard growth. In addition dry aging relies on reduction of water action on the surface to minimize bacterial growth. [two]. Dry out aged samples aged 14 and 35d had lower (P < 0.05) h2o action than wet aged 35d samples, considering water activeness decreases past physically removing water during drying [17].
If yous practice non plan to utilize the dry out aged product immediately, do not fabricate the subprimals and keep them in the libation. Dry aged meat would be trimmed just before sale, because trimmed and packaged dry anile meat cuts have generally a shelf life of 2 to 3 d. To confirm the wholesomeness of both dry out and moisture aged products, the shelf life must be validated by testing for Enterobacteriaceae and E.coli. The critical limits for wholesomeness for these purposes are microbiological limits of Enterobacteriaceae of one,000 cfu/grand and E.coli of ten cfu/g [24].
Relative to this, University of Wisconsin Center for Meat Process Validation, [26] reported that generic E.coli, coliforms and Enterobacteriaceae were detected on 69 % (3.vii cfu/cmtwo), 84 % (5.viii cfu/cmii) and 93 % (7.3 cfu/cm2) respectively, of beef carcasses sampled before dry out aging. Simply generic Due east. coli, coliforms and Enterobacteriaceae were simply detected on 8 % (0.17 cfu/cm2), 17 % (0.23 cfu/cm2) and 37 % (4.9 cfu/cmii) respectively, of 6 days dry aged carcasses sampled. Thus, dry out aging may exist an constructive intervention treatment against East. coli.
The disquisitional limits for a dry aging step would be related to temperature, crumbling time, and relative humidity or air flow. Therefore antibacterial strategies such as ultraviolet (UV) lighting and air filtration systems, have also been employed. Air can also circulate through UV lit chambers notwithstanding the costs may be prohibitive. The normal fluorescent lighting should exist switched off in the room when it is non required [24; 12].
Packaging/dry out aging handbag
The almost beef sold in food stores are wet anile or vacuum packaged after 7 to 21 days of mail service mortem. Only a very small-scale corporeality of meat is dry aged (no protective packaging), usually for 14 to 35 days [nine]. Recently a relatively new kind of pocketbook applied science that has a highly water vapor transmission rate (TUBLIN® 10, TUB-EX ApS, Denmark) was introduced to the market. The TUBLIN® ten bags are sold in the USA under the name "UMAI dry bag steak" by the company of the same name [8, ix, 21]. Dry aging in a this bag will produce dry out anile flavor equal to that achieved with traditional dry aging. Researchers noted that the cloth in the bag functions as a breathable plastic and designed to decrease weight, trim loss and/or microbial contamination, and to increment yield, simply to result in similar tenderness and other sensory traits as dry anile beefiness [8, 11, 21].
Li et al. [11] found that meat anile in dry crumbling bag was more tender and juicier and overall preferred by consumers compared with samples aged in vacuum. No differences were institute in pH, odor, shear force, colour, Enterobacteriaceae, and mold counts.
Furthermore, Ahnström et al. [8] compared dry aging of Angus beef loins for 14 and 21 days in bag with traditional dry out aging methods. Results showed meaning cut weight conservation and decreased trim with the bag-aged treatment. There were no differences in flavor, pH, moisture, fat, cooking loss, shear strength and full plate counts (last four.7 log cfu/cmtwo) between crumbling methods. Adipose tissue aged in the bag had more LAB (half-dozen.6 and 4.half dozen log cfu/cmii) than those dry aged (3.iii and 2.4 log cfu/cm2) after both aging periods. Yeast counts on lean tissue in the bags were lower (2.four to 4.2 log cfu/cmtwo) than dry aged (4.ii and v.2 log cfu/cm2) for both crumbling days. Mold counts for both tissue types among both treatments were less than 0.iii log cfu/cm2 during crumbling [8].
In addition, DeGeer et al. [21] revealed that bag dry aging will have no significant differences in Due east. coli/coli forms and lactic acrid bacteria microbial growth than that of traditional dry aging. Shell loins aged in a bag will have about a 2 % yield advantage for combined weight loss over traditionally anile vanquish loins, whereas differences are minimal betwixt strip loins regardless of the aging method. Gudjónsdóttir et al. [27] used electrospun chitosan fibres as a wrapping material for dry-aging beef showed improved results in terms of yield, reduction of microbial counts, yeasts and molds, and lighter appearance compared to traditional dry-aging.
Previous results suggest that the success and microbiological safe of dry out aged beefiness is mostly dependent on controlled temperature and surface drying. Thus packaging in highly moisture-permeable pocketbook may be positively bear upon on rubber, quality and shelf stability of dry out aged beef. Notwithstanding, Dikeman et al. [28] reported that neither dry nor special bag aging had advantages over wet aging. Sensory panel evaluation also showed no effect of crumbling method on myofibrillar tenderness, juiciness, connective tissue corporeality, overall tenderness or off flavor intensity [28].
Eating quality of dry out aged beefiness
Meat flavor
The central effect of dry out aging is the concentration of flavor that tin only be described every bit "dry out-aged beef". Numerous workers have reported that eating dry aged beef is typically described equally having a bulky, buttery rich, nutty, and/or bawdy flavor profile. During the dry aging process, the juices are captivated into the meat and chemical breakup of protein and fatty constituents occurs, resulting in a more intense nutty and bulky flavour [1, 4, six, 21].
As beef ages, meat shows a pregnant alteration in the level of flavor precursors. The improvement of dry aged beef flavor may involve the reducing sugars, release of free amino acids, peptides and the breakdown of ribonucleotides to yield IMP, GMP, inosine, and hypoxanthine in meats during postmortem crumbling [29, 30]. Many of these changes are due to hydrolytic activity, although the activity of various hydrolases, such as the calcium-dependent, calpain proteinases implicated in fragmenting the musculus construction and the cathepsins implicated in the product of flavor peptides may play an important part in the temporal generation of flavor in meat during post-mortem aging [30]. Numerous workers have reported that the enzymes naturally in beefiness break downwards proteins to peptides and gratuitous amino acids during longer aging. The released aliphatic amino acids responsible for the sweet taste; while those containing a sulfur atom (Cys and Met) and Glu and Asp associated with the umami taste (MSG-like taste). Moreover carbohydrates broken down into sugars that requite sweet gustation, while fats and fatty like membrane molecules degraded to aromatic fatty acids during aging. All of these breakdown products contribute to the intensely meaty, nutty and flavorful flavor of cooked dry aged steaks [12, xix, 31].
During cooking, flavor precursors besides react with each other to form new molecules or volatile compounds that enrich the aroma further. It is a clever from chemical standpoint that dry out aged beef could contain dissimilar flavour precursors or volatile flavor compounds than wet aged beef [10] while to our cognition limited information almost flavor components of proteolysis and lipolysis with the viewpoint of palatability of dry anile beef is available in the scientific literature. Most of the earlier research on the dry out aging beef season has been concerned with the sensory traits affected by crumbling treatments (dry vs. wet) and dry aging numberless [4, 8, 17, 21, 32].
Sensory analyses of dry and moisture aged beef have revealed inconsistent results. Dry aged beef had a more beefy and brown roasted flavor than wet aged or unaged samples, while wet anile beef had more intense sour and metal note and strong bloody/serumy season as determined by trained sensory panels [4, half dozen, 33]. Although dry aged samples had higher scores on some typical attributes compared to those wet anile eastward.grand. umami, butter fried meat and nutty odor [21]. These results testify that dry aging produces more than flavorful beefiness than moisture aging.
Nevertheless, some studies accept plant that no differences in dry versus wet aged flavors evaluated by consumer panelists [8, 17, 33–36]. Periods of wet aging before or after dry crumbling were observed to exert little influence on development of dry out aged flavor [half dozen]. These studies bespeak some consumers are more than familiar with moisture than dry anile flavors, only those who recognized or preferred the dry aged flavors were willing to pay more than for that production [21].
Several studies have documented that dry aged beef flavour begins to develop afterward 14 days and intensifies thereafter, brown-roasted and nuttiness aromas were perceived for steaks dry out-aged for 14 or 21 d. The longer it ages, the more than intense and circuitous the flavors become, ranging from a subtle nuttiness to slight mushroom and umami flavors. After 45 days aging develops bold blueish cheese notes [37]. According to Matsuishi et al. [38] dry aging for 20 days produced a sweet, milk-like aroma, which improved the flavour, but wet aging inhibited the development of desirable aged flavor and odour. Moreover, Lepper-Blilie et al. [35] reported that overall aged flavor increases or concentrates as the days of crumbling increased. Days 42 and 49 had the highest anile flavor compared to days 14 and 21.
Numerous works have shown that undesirable flavors and aromas can be developed during aging due mainly to the effects of microbial growth, rancidity of the fat and adsorption of off-odors if nowadays in the storage room [13].
Tenderness
During dry aging process, the natural enzymes in the beef work to produce a more than tender piece of meat than any y'all've experienced before [1]. Relative to this, Warren and Kastner [4] constitute that both moisture and dry crumbling for 11 days resulted in tenderness scores that were significantly college than the unaged controls. Consumer ratings for tenderness like increased for dry aged subprimals [6].
Length of crumbling was affecting WBSF values. The WBSF values for ribeyes and sirloins decreased with increased crumbling fourth dimension [1]. Steaks dry out anile for fourteen days significantly improved in sensory tenderness compared to those dry aged 7 days [half-dozen] while, panelists constitute an improvement in tenderness when steaks reached 28 d of aging [35]. According to Smith [17] the meaning decreases with a 17 % reduction in shear forcefulness from 14 to 35 days, showing that at least from an objective tenderness cess standpoint, tenderness improvements were nonetheless occurring. The Gudjónsdóttir et al. [27] reported that muscle was partly denatured or degraded during dry aging. No significant difference was seen up to 14d of crumbling, while after 21d significantly more denaturation of the muscle of the traditionally dry aging beef.
However, some studies have shown improvements in tenderness with additional days of dry aging do non differ from wet aged counterparts obtained from aforementioned sources and handled in a like manner [x]. Dry aging for 21 d produced steaks like in tenderness to steaks dry out aged for 14 d [6]. The continuing improvement in tenderness with aging by either method (vacuum or dry) across 14 d contrasts [6] with reports reviewed past researchers who institute no significant improvements in tenderness later on xi or 14d [iv, 33, 34].
Furthermore, Meat industry services Australia [ii, 24] reported that processors need to be aware of the aging time, temperature required for development of optimum tenderness, and the pre- and mail service-slaughter conditions that influence crumbling. The caste of improvement in tenderness during crumbling is temperature dependent. The period of about iv weeks at −0.5 °C would be required to achieve the same level of tenderness as ii weeks at 5 °C. Whichever temperature is selected, the charge per unit of comeback in tenderness is highest during the early on stages of crumbling, and decreases with fourth dimension [24].
Although ultimate pH of the meat tin can touch on the degree of improvement in tenderness during aging and production selected for dry aging should come up from carcasses with an ultimate pH 5.iv to 5.7. Muscles that have been cold shortened or heat shortened does not age as effectively equally commonly chilled meat [22, 24]. The maximum tenderness during beef aging differs depending on the muscles and the color of the lean. In full general, dark beef age less easily compared to lighter colored meats. Also, the tenderness upshot of beef aging is more credible in meats from older animals in comparison to meat from younger animals [vi, 35].
Juiciness
Studies accept establish that there is an comeback in juiciness during dry aging. Steaks were significantly juicier after 21 d crumbling than later on 14 d, which in plow gave steaks which were juicier than those for non-anile or anile 7 days [6]. Sensory results showed that many panelists preferred dry aged meat; dry-aged steaks were scored higher than wet anile steaks for juiciness. Dry aged meat was still juicy later cooking, but the juices are even more delicious than usual [21, 23].
This was attributed to a possible loss in h2o-holding capacity, resulting in more juices being released during chewing; The flavors and tissue itself becomes more concentrated by the loss of moisture during aging, really increment the ratio of fat and that concentrated fat coats your palate. Also dry aged muscle fibers lose the power to hold onto wet, and then, when chew the meat; it is really releasing more than juice [6, 21, 23].
It is a well known fact that ultimate tenderness and improvement flavor of meat are dependent on the degree of amending and weakening of myofibrillar structures and has been largely attribute to endogenous proteolytic enzymes [7]. Especially Ca++ dependent protease activity was determinant of tenderization resulting from postmortem aging [39]. But the greatest activity of enzyme is within the first 7 days of aging, and by fourteen days the greatest gains in tenderness will accept been achieved during crumbling [xl]. All the same, what is happening after that? That is the peculiarity and where does the improvement in specific flavor come from during dry aging? Other novel proteolytic systems may contribute to postal service-mortem proteolysis and meat tenderization and the extent of which is yet to be fully examined [7]. This is a footling less impressively documented between quality traits such as pH, collagen characteristics, tenderness, flavour and juiciness is at an optimum [12].
Economic parameters
Shrinkage
The interaction of crumbling treatment and period impacted on shrinkage (wet loss) and total saleable yield percentages. Across all aging periods, dry anile ribeyes and strip loin sections had higher percentages of cooler shrink when compared to those that were wet-aged, with the 35 d dry-aged handling having the highest [4, 21, 32]. Parrish et al. [16] showed that cooler shrink was evident in loins and ribs dry aged for 14 or 21 d, whereas products anile in vacuum packaged bags for the same time period resulted in little or no cooler shrink.
Upwards to v % of the original weight of the carcass is lost during the dry out crumbling process for fourteen d aged beef. Overall shrinkage increased as the days of aging increased. Relative to this, "Pat LaFrieda" [41] explains how it works like shrinkage increase or intense beefiness season over the form of 120 days. At the vii d crumbling, meat is still fairly bright, only it will darken as information technology ages and becomes drier. Subsequently 21d, steak loses 10 % of its weight through evaporation (Fig.ii). The h2o seeps out the front and the dorsum of the meat, simply the fat and os on the sides of the steak make the sides waterproof. At the 30d aging, the steak has developed the season and texture qualities associated with dry-aged meat: It is very tender, with a flavor I can best describe equally a mix of buttered popcorn and rare roast beef. At this signal the steak has lost 15 % of its total weight, while steak has lost 23 % percent over 50 d. While at the 90 d aging, the white striations on the surface of the meat are good mold and also salt, which is extracted from the meat along with the h2o. The crust that develops around the meat protects information technology in the same way a rind does with cheese. The steak has lost 35 % of its original weight afterward 120 d crumbling. A steak anile this long has a very funky season and it is likewise very expensive, then it is for someone who actually appreciates an intense beef season [41].
Weight loss of strip loins through dry aging process
Moreover, the weight loss occasionally occurs at tremendous proportions depending on temperature air flow and relative humidity of the libation room [12]. DeGeer et al. [21] reported that use of bone-in shell style loins would have economic advantages for weight and trim losses, over boneless production. Thus dry aging is commonly done with primals on the os. Because removing bone from loins accentuates greater moisture movement. However, boosted trimming must exist done by the consumer. In addition, weight loss affected by muscle type, dry aged shell loins lost more weight during aging compared with strip loins [21]. Carcasses or cuts with a sparse external fat encompass will lose more than wet than carcasses with a heavy fat covers, because of fat protect the meat from dehydration. Dry aged beefiness has been observed to require lower cooking losses and shorter cooking times than wet-anile [4].
Fabrication yields
Every bit dry-aging time was extended trimming time and amount of trim increased (Table1) [six, xvi, 17, 21, 32]. During beef aging for seven to 21 days was a crust forms (removal of dried and discolored lean and fat) on the exterior of the loin, very similar to the texture of beef hasty. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor [21]. Smith et al. [17] establish that dry aged short loins for all four different crumbling periods had significantly lower total saleable yield than their wet aged counterparts. The 28 d and 35 d dry aged ribeyes produced the lowest percentage of ribeye steaks (63.v and 61.7 %) and had the highest pct of waste product trimmings (24.two and 22.8 %), which would be expected with increased aging fourth dimension [32]. Peculiarly total saleable yields decreased from 72.ii to 63.5 % for ribs dry aged from 14 to 35 days. Steak yields were affected by cutting type (generally bone-in ribeye > os-in strip loin > boneless acme sirloin [32] and USDA quality grade Choice by and large less than Select [17, 21].
Table 1
The consequence of aging treatment and aging fourth dimension on retail cutting yields (%) of typical steaks
| Item | Fabrication of cuts | Dry aged | Wet aged | References | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 14d | 21d | 28d | 35d | 14d | 21d | 28d | 35d | |||
| Ribeye steaks | Ribeye | lxx.5b | 66.7c | 63.5d | 61.7d | 84.sevena | 83.7a | 82.9a | 83.3a | [32] |
| Beef for stew | 0.3 | 2.2 | 0.7 | 1.6 | 1.eight | 2.4 | 2.2 | three.6 | ||
| Lean trimmings | one.three | 0.4 | 0.two | 0.2 | 2 | 2.3 | 1.ix | one.2 | ||
| Fat trim | 2.5 | 1.7 | - | - | 5.1 | v.7 | 5.five | v.6 | ||
| Waste trimmings | xvi.8b | 17.3b | 24.2a | 22.8a | 4.0cd | ane.0e | 5.4c | two.5de | ||
| Cooler shrink | 6.0d | seven.6c | ix.7b | xi.7a | - | - | - | - | ||
| Purge | 0.8 | 0.8 | 0.five | 0.6 | 0.2 | 0.4 | 0.5 | 0.6 | ||
| Total saleable yield | 72.2b | 69.3c | 64.iiid | 63.5d | 88.4a | 88.4a | 86.9a | 88.1a | ||
| Strip steaks | Strip loin | 48.4 | 47 | 45 | 43.4 | 54.6 | 53.vi | 52.2 | 51 | [eighteen] |
| Vein steak | xi.7 | 11.6 | eight.six | ix.1 | 14 | 14.seven | 12.7 | 14.4 | ||
| Beefiness for stew | 1.nine | 1.ix | 0.8 | 1.2 | 3.2 | 3.seven | 2 | i.eight | ||
| Lean trimmings | 0.1 | 0.four | i.four | 0.9 | 0.6 | 0.9 | ii.8 | 2.2 | ||
| Fat trim | 16.half dozenab | 10.1c | six.3c | xiv.6b | 20.3a | fourteen.7b | nineteen.1a | 17.7a | ||
| Waste material trimmings | 3.2cd | 9.1b | 16.0a | 7.half dozenbc | 0.viid | 4.ixcd | 4.6bcd | 5.9bc | ||
| Cooler shrink | 8.2c | nine.fiveb | 11.2a | 11.9a | 1.0d | 1.2d | 0.eightd | 0.9d | ||
| Purge | 0.2 | 0.1 | 0.1 | 0.ane | 0.2 | 0.2 | 0.ane | 0.1 | ||
| Total saleable yield | 62.1 | lx.viii | 55.9 | 54.7 | 72.iv | 72.9 | 72.nine | 69.8 | ||
| Top sirloin steaks | Top sirloins | 57.3 | 54.1 | 50.4 | 48.7 | 75.viii | 75.vi | 67.9 | lxx.2 | [32] |
| Beef for stew | 0.4b | - | one.2b | 0.2b | 0.7b | - | 8.0a | - | ||
| Lean trimmings | 0.one | 0.06 | - | 0.09 | 1.47 | 0.8 | - | 1.26 | ||
| Fat trim | 11.three | 10.5 | eleven.8 | thirteen.3 | xv.9 | xv.nine | 20.5 | 18.5 | ||
| Waste product trimmings | 17.9c | 21.0ab | 23.6a | xix.0b | - | - | - | - | ||
| Libation compress | 8.ixd | 11.2c | 12.7b | 15.0a | - | - | - | - | ||
| Purge | 0.43e | 0.48eastward | 0.iiieast | 0.6de | 1.viibc | one.43cd | 3.2a | 2.4ab | ||
| Total saleable yield | 61.4d | 56.5e | 51.half-dozenf | 52.0f | 81.9a | 82.5a | 75.9c | 78.6c | ||
| Porterhouse steaks | Short loins | 53.1 | 45.half-dozen | 48.3 | 44.six | 61.2 | 58.viii | 58.1 | 57.5 | [17] |
| T-os steaks | sixteen | 17.8 | 14.2 | 16.i | 15.8 | xv.7 | 18.one | sixteen.ane | ||
| Elevation loin steaks | 5.two | 6.iv | 7.0 | seven.1 | 6 | 4.vii | 5.8 | 7.2 | ||
| Beef for stew | i.ii | one.5 | 1.4 | 1.ane | ane.viii | three.3 | 2 | 2.5 | ||
| Lean trimmings | one.0 | 0.eight | 0.8 | 0.9 | 2.viii | 2.8 | 2.5 | 3.9 | ||
| Fat trim | 4.1 | v.7 | 4.8 | 4.4 | 4.6 | vii.1 | 6.four | four.four | ||
| Waste trimmings | 3.viii | three.5 | 4.2 | 4.5 | - | - | - | - | ||
| Cooler shrink | five.ivb | 6.0b | 6.1b | 8.5a | - | - | - | - | ||
| Purge | 0.aned | 0.5cd | 0.6bc | 0.iiicd | one.1a | 0.6bc | 1.0ab | 1.anea | ||
| Full saleable yield | 76.fivec | 72.1d | 71.6de | 69.8eastward | 87.7a | 85.iiib | 86.6ab | 87.iab | ||
a-f, means within row with different superscripts are significantly different
Studies done by Smith et al. [17] have showed a significant increase in the fourth dimension required to process dry out vs. wet-anile short loins into steaks and other saleable products (dry-anile: 331.6 sec per shortloin; wet-aged: 243.i s per shortloin). Much of this increased processing fourth dimension was due to the removal of dried and discolored lean and fatty (referred to equally "crust" in the industry) from the dry-aged compared to the wet-aged shortloins. There was a trend towards increasing processing times with increased aging times just these differences were less evident compared to those found between the dry out-aged and moisture-aged subprimals. Laster et al. [32] also reported significant increases in time required to cut bone-in ribeyes, bone-in striploins, and meridian sirloin butts for dry-anile versus wet-anile products.
Cost/pricing
Dry crumbling of beef is a costly procedure because of decreased yields due to greater weight, trim losses and fourth dimension consuming processing compared with wet crumbling. Moreover for aging to properly improve the quality of a cut of meat, it should contain substantial marbling. This ways that there is fat evenly distributed throughout the meat. Only the highest grades have this kind of marbling and make crumbling worthwhile [13].
The aging treatment has a pregnant impact on total cutting time. Smith et al. [17] found a greater time associated with processing dry out-aged curt loins was directly related to the removal of the "crust" before brusque loin fabrication. Full cutting fourth dimension (sec) of per short loins stratified by aging handling (dry vs. wet aging) was 331.6 s and 234.one s, respectively. Aging period too significantly afflicted total cutting time with brusk loins aged for 28 and 35 d having the highest full cutting times [17].
Smith et al. [17] calculated that retail prices of dry-aged steaks from short loins would need to exist upwards to nineteen % college to render the same net sales value and margin as obtained from wet-aged short loins. Mostly dry-aged beef usually toll about 25 % more than moisture aged beef.
Results of previous study showed that sub primal cuts slowly dehydrating and losing water during dry aging, concentrates the flavour but likewise loses about 5–25 % of its starting weight. This is predominantly the reason that this type of high quality product costs more than the non-dry aged product. However, it will advantage producers with the most tender and truly naturally flavorful beefiness.
Conclusion
In conclusion, dry crumbling is a process to produce unique flavored, value added beefiness. However, dry out aging is a costly effort due to aging weather condition needed for proper dry aging to occur to reach proper palatability. This process likewise requires the highest grades beefiness with necessary marbling. Still, there is a niche market of discerning consumers who are willing to pay for this premium production. On the other paw, in that location is no much accessible information on interaction between aging parameters and microbiology on the quality of dry aged beef and consequently beefiness palatability. This area of research is less explored, and many questions related to this surface area remain unanswered. Considering the dramatic heighten of demand dry aged beef product, studies targeting to this processing need to be conducted, every bit the guidelines and recommendations on aging atmospheric condition that should be assistance companies or retailers who interested in producing a dry aged beefiness seems more than necessary than ever.
Acknowledgement
Information technology should be acknowledged that this work was carried out with the back up of a grant for FTA issues (Project No. PJ 01202702) of Rural Development Administration, Republic of Korea
Footnotes
Competing interests
The authors declare that they accept no competing interests.
Authors' contributions
DD drafted and wrote this manuscript, VKT drafted "price/pricing" department and did English correction, SHC participated in the review, YHK contributed supplementary materials and IHH designed draft and revised manuscript. All authors read and approved the final manuscript.
Contributor Information
Dashmaa Dashdorj, E-mail: moc.liamg@amhsadnm.
Vinay Kumar Tripathi, Email: moc.liamg@7002ihtapirtyaniv.
Soohyun Cho, Email: rk.aerok@5190chs.
Younghoon Kim, Email: rk.ca.unbj@4852syeky.
Inho Hwang, Phone: +82-063-270-2605, Electronic mail: rk.ca.unbj@gnawh.ohni.
References
3. Farmer-Stockman All-time techniques for dry out aging studied by USMEF, OSU team. Farmer-Stockman. 2011;101(9):38. [Google Scholar]
iv. Warren KE, Kastner CL. A comparison of dry-aged and vacuum-aged beefiness striploins. J Muscle Foods. 1992;3:151–7. doi: 10.1111/j.1745-4573.1992.tb00471.10. [CrossRef] [Google Scholar]
5. Miller MF, Davis GW, Ramsey CB. Outcome of subprimal fabrication and packaging methods on palatability and retail case life of loin steaks from lean beef. J Food Sci. 1985;50:1544–6. doi: 10.1111/j.1365-2621.1985.tb10529.x. [CrossRef] [Google Scholar]
vi. Campbell RE, Hunt MC, Chambers LP, EIV Dry out-crumbling effects on palatability of beefiness longissimus muscle. J Food Sci. 2001;66:196–9. doi: x.1111/j.1365-2621.2001.tb11315.ten. [CrossRef] [Google Scholar]
7. Kemp CM, Sensky PL, Bardsley RG, Buttery PJ, Parr T. Tenderness–An enzymatic view. Meat Sci. 2010;84:248–56. doi: 10.1016/j.meatsci.2009.06.008. [PubMed] [CrossRef] [Google Scholar]
8. Ahnstrom ML, Seyfert G, Chase MC, Johnson DE. Dry aging of beef in a bag highly permeable to h2o vapor. Meat Sci. 2006;73:674–9. doi: 10.1016/j.meatsci.2006.03.006. [PubMed] [CrossRef] [Google Scholar]
ix. Stenström H, Li X, Chase MC, Lundström K. Consumer preference and effect of correct or misleading information later crumbling beef longissimus muscle using vacuum, dry aging, or a dry aging pocketbook. Meat Sci. 2014;96:661–6. doi: x.1016/j.meatsci.2013.ten.022. [PubMed] [CrossRef] [Google Scholar]
11. Li X, Babol J, Bredie WLP, Nielsen B, Tománková J, Lundström One thousand. A comparative study of beef quality afterwards crumbling longissimus muscle using a dry crumbling bag, traditional dry aging or vacuum package aging. Meat Sci. 2014;97:433–42. doi: 10.1016/j.meatsci.2014.03.014. [PubMed] [CrossRef] [Google Scholar]
12. Perry North. Dry out aging beef. Inter J Gastronomy and Food Sci. 2012;1:78–80. doi: 10.1016/j.ijgfs.2011.11.005. [CrossRef] [Google Scholar]
13. Garlough RB, Campbell A. Dry and wet crumbling. In Modern Garde Manger; A global perspective. Second edition. Delmar Gengage Learning. NY, USA: 2012, p. 441–442
xvi. Parrish FC, Boles JA, Rust RE, Olson DG. Dry out and moisture aging effects on palatability attributes of beef loin and rib steaks from three quality grades. J Food Sci. 1991;56:601–3. doi: x.1111/j.1365-2621.1991.tb05338.ten. [CrossRef] [Google Scholar]
17. Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell JW. Dry versus wet crumbling of beef: Retail cutting yields and consumer palatability evaluations of steaks from The states selection and US select short loins. Meat Sci. 2008;79:631–9. doi: 10.1016/j.meatsci.2007.10.028. [PubMed] [CrossRef] [Google Scholar]
nineteen. Nishimura T, Rhue MR, Okitani A, Kato H. Components contributing to the improvement of meat taste during storage. Agric Biol Chem. 1988;52:2323–30. doi: 10.1271/bbb1961.52.2323. [CrossRef] [Google Scholar]
20. NAMP . Meat Buyers Guide. Hoboken, New Jersey: John Wiley & Sons, Inc; 2007. The Northward American Meat Processors Association; pp. 11–51. [Google Scholar]
21. DeGreer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF. Effects of dry age of bone-in and boneless strip loins using two crumbling processes for two crumbling times. Meat Sci. 2009;83:768–74. doi: x.1016/j.meatsci.2009.08.017. [PubMed] [CrossRef] [Google Scholar]
25. Oreskovich DC, McKeith FK, Carr TR, Novakofski J, Bechtel PJ. Effects of dissimilar crumbling procedures on the palatability of beef. J Food Quality. 1988;xi:151–8. doi: 10.1111/j.1745-4557.1988.tb00875.10. [CrossRef] [Google Scholar]
27. Gudjónsdóttir Chiliad, Gacutan MD, Mendes AC, Chronakis IS, Jespersen L, Karlsson AH. Effects of electrospun chitosan wrapping for dry aging of beef, as studied by microbiological, physicochemical and depression-field nuclear magnetic resonance analysis. Food Chem. 2015;184:167–75. doi: 10.1016/j.foodchem.2015.03.088. [PubMed] [CrossRef] [Google Scholar]
28. Dikeman ME, Obuz E, Gok V, Akkaya L, Stroda Due south. Effects of dry out, vacuum and special bag crumbling; USDA quality grade; and stop-signal temperature on yields and eating quality of beef longissimus lumborum steak. Meat Sci. 2013;94:228–33. doi: ten.1016/j.meatsci.2013.02.002. [PubMed] [CrossRef] [Google Scholar]
29. Mottram DS. Flavor formation in meat and meat products. Food Chem. 1998;62:415–24. doi: x.1016/S0308-8146(98)00076-iv. [CrossRef] [Google Scholar]
30. Spanier AM, Flores Thousand, McMilli KW, Bidne TD. The upshot of mail-mortem aging on meat flavor quality in Brangus beefiness. Correlation of treatments, sensory, instrumental and chemical descriptors. Nutrient Chem. 1997;59:531–8. doi: 10.1016/S0308-8146(97)00003-4. [CrossRef] [Google Scholar]
31. Dashdorj D, Amna T, Hwang IH. Influence of specific gustatory modality active components on meat flavor as afflicted by intrinsic and extrinsic factors: an overview. Eur Food Res Technol. 2015;24:157–71. doi: 10.1007/s00217-015-2449-iii. [CrossRef] [Google Scholar]
32. Laster MA, Smith RD, Nicholson KL, Nicholson JDW, Miller RK, Griffin DB, Harris KB, Savell JW. Dry out versus wet aging of beef: retail cut yields and consumer sensory attribute evaluations of steaks from rib eyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 2008;80:795–804. doi: ten.1016/j.meatsci.2008.03.024. [PubMed] [CrossRef] [Google Scholar]
33. Jeremiah LE, Gibson LL. The furnishings of postmortem product treatment and aging time on beefiness palatability. Nutrient Res Inter. 2003;36:929–41. doi: ten.1016/S0963-9969(03)00102-ix. [CrossRef] [Google Scholar]
34. Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM. Consumer sensory acceptance and value of wet aged and dry aged beef steaks. J Anim Sci. 2006;84:1221–6. [PubMed] [Google Scholar]
35. Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT. Effects of post-mortem aging time and type of aging on palatability of depression marbled beef loins. Meat Sci. 2013;96:473–4. doi: 10.1016/j.meatsci.2013.07.111. [PubMed] [CrossRef] [Google Scholar]
36. Jiang T, Busboom JR, Nelson ML, O'Fallon J, Ringkob TP, Rogers-Klette KR, Joos D, Piper K. The influence of forage diets and crumbling on beef palatability. Meat Sci. 2010;86:642–50. doi: 10.1016/j.meatsci.2010.05.016. [PubMed] [CrossRef] [Google Scholar]
37. Bischoff J. Dry out-aging beef: Is it worth it? Meat Ind. 1984;thirty:12–6. [Google Scholar]
38. Matsuishi M, Mori J, Moon YH, Okitani A. Generation of the desirable aroma, the conditioned raw beefiness aroma induced by storage of meat in air. Anim Sci Technol. 1993;64:163–lxx. [Google Scholar]
39. Koohmaraie M, Geesink GH. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain organisation. Meat Sci. 2006;74:34–43. doi: 10.1016/j.meatsci.2006.04.025. [PubMed] [CrossRef] [Google Scholar]
twoscore. Panduraman K, Hwang IH. Calpain: Construction, biology and clinical significance. In: Lashinski EM, editor. Enzymes and enzyme activity: Nova Science publishers, Inc; NY, U.s.a.: 2013; ISBN: 978-1-62417-696-viii. p. 73–98.
Articles from Journal of Animal Scientific discipline and Technology are provided here courtesy of Korean Society of Animal Sciences and Technology
Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4872334/
0 Response to "Optimum Temperature for Dry Aging Beef"
Post a Comment