Color and lipid stability of dry aged beef during retail display

Felipe Azevedo Ribeiro; Soon K Lau; Sérgio B Pflanzer; Jeyamkondan Subbiah; Chris R Calkins

doi:10.1016/j.meatsci.2020.108274

Color and lipid stability of dry aged beef during retail display

Meat Sci. 2021 Jan:171:108274. doi: 10.1016/j.meatsci.2020.108274. Epub 2020 Aug 10.

Authors

Felipe Azevedo Ribeiro¹, Soon K Lau², Sérgio B Pflanzer³, Jeyamkondan Subbiah⁴, Chris R Calkins⁵

Affiliations

¹ Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA.
² Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA.
³ School of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil.
⁴ Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
⁵ Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA. Electronic address: ccalkins1@unl.edu.

PMID: 32818818
DOI: 10.1016/j.meatsci.2020.108274

Abstract

The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85% RH and aged for 42 days at 2 °C. Dry aging of beef resulted in decreased lightness (L*), redness (a*), and yellowness (b*) values and increased lipid oxidation compared to wet-aged counterparts (P < 0.05). Dry-aged steaks had greater discoloration (P < 0.05) than wet-aged steaks from d 4 to d 7 of RD. Results suggest that under prolonged RD, dry aging of beef has the potential to reduce color and lipid stability compared to wet aging and thus reduce display life. Color and lipid stability were not affected by RH during dry aging.

Keywords: Discoloration; Dry aging; Meat; Oxidation; Shelf life.

MeSH terms

Animals
Cattle
Color*
Food Handling / methods*
Humidity
Lipids / chemistry*
Oxidation-Reduction
Red Meat / analysis*

Substances

Lipids