Dataset Information

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

ABSTRACT: This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR was significantly lower than CR (p<0.05). pH of EFR was slow change tendency compared CR. WHC of both aging methods were higher with increase in aging duration. Cooking loss of wk 1, 2, 4, and 10 EFR were significantly lower than CR (p<0.05). Lightness and redness of EFR was slow change tendency compared CR. However, yellowness of EFR was increased until wk 2, 3, and significantly decreased at wk 10 (p<0.05), but yellowness of CR was decreased until wk 3 and significantly increased with an increasing aging weeks (p<0.05). Both aging methods of WBSF was decreased with increase in aging weeks; however, wk 10 of CR was significantly lower than EFR (p<0.05). TPC after wk 3 EFR groups were significantly lower than CR groups (p<0.05), and TBARS of EFR groups were significantly lower than CR (p<0.05). The present results show that application of the EFR system for dry aging beef loin can extends its shelf life and induce changes of several aging properties in similar to commercial aging.

SUBMITTER: Park SY

PROVIDER: S-EPMC7057043 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

Park Sin-Young SY Kim Hack-Youn HY

Food science of animal resources 20200301 2

This study investigates the utilization of an electric-field-induced super cooling system in long-term dry aging of beef loin. Analyzed quality properties of dry-aged beef loin applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). Quality properties was including aging loss, pH, water holding capacity (WHC), cooking loss, color, warner-bractzler shear force (WBSF), total plate count (TPC), and thiobarbituric acid reactive substances (TBARS). Aging loss of wk 1 EFR ...[more]

PMID: 32161923

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Project description:Meta-analyses techniques using 11 independent datasets were used to determine correlations between pork loin quality evaluated at 1-d postmortem and quality evaluated at 12- to 28-d postmortem. Datasets encompassed approximately 3,957 loins. The effects of aging on ventral loin surface quality were determined using a paired-T test. Ventral loin surfaces become 8% lighter (P < 0.0001), 44.5% redder (P < 0.0001), and 46% more yellow (P < 0.0001) during the aging period. Therefore, it is apparent that loin quality changes during postmortem aging. Because of this, it becomes necessary to determine the correlation between early and aged pork quality parameters. Pearson correlation coefficients within original datasets were calculated, and then sample-weighted mean correlations r¯ and variances [Var(r)] were calculated across datasets. Early postmortem ventral instrumental lightness (L*) was moderately correlated with aged ventral L* r¯ = 0.50), aged ventral visual color r¯ = -0.38), aged chop face (freshly cut) L* r¯ = 0.44), and aged chop face visual color r¯ = -0.38). Early postmortem ventral instrumental redness (a*) was moderately correlated with aged ventral a* r¯ = 0.49) and aged chop face a* r¯ = 0.46). Early postmortem ventral visual color was moderately correlated with aged ventral L* r¯ = -0.51), aged ventral color (r¯ = 0.50), aged chop face L* r¯ = -0.43), and aged chop face visual color r¯ = 0.43). However, no instrumental or visual color parameters were moderately or strongly correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness (|r¯| ? 0.36). Early postmortem ventral visual marbling was moderately correlated with aged ventral marbling r¯ = 0.63) and aged chop face visual marbling r¯ = 0.56). Visual marbling was not (|r¯| ? 0.12) correlated with instrumental tenderness or sensory panel ratings of tenderness and juiciness. Stepwise regression, using a holo-analysis approach, was used to determine the predictive ability of early postmortem ventral color, marbling, firmness, and pH on sensory panels ratings of tenderness (R2 = 0.13), juiciness (R2 = 0.09), and flavor (R2 = 0.28). Early postmortem color and marbling are important pork quality traits in consumers purchasing decisions, but are poorly related to traits associated with eating experience. Still, they may be predicative of traits associated with purchasing intent.

Dataset Information

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

Publications

Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin.

Similar Datasets

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