ArticleAsian-Australasian journal of animal sciences2020
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.
Article in Asian-Australasian journal of animal sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Strategies to optimize the nutritional profile of mammalian meat for infants and geriatric population.Food science of animal resources · 2026Review
- Jerky and Biltong from the Czech Retail Market: Microbial Quality, Chemical Composition, and Other Quality Characteristics.Foods (Basel, Switzerland) · 2025Article
- Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of BeefFood science of animal resources · 2025Article
- Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging.Food science of animal resources · 2025Article
- Nutritional Traits and Physicochemical Parameters of Dry Aged-In-Bag and Cooked Serpentina Goat Meat.Food science & nutrition · 2025Article
- Enhancement of culled ewes' meat quality: Effects of aging method and time.Food chemistry: X · 2024Article
- Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.Food science of animal resources · 2024Article
- Aging mechanism for improving the tenderness and taste characteristics of meat.Journal of animal science and technology · 2023Review
- Influence of Ageing Time and Method on Beef Quality and Safety.Foods (Basel, Switzerland) · 2023Article
- Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia.Italian journal of food safety · 2023Article
- The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.Food science of animal resources · 2023Article
- Microbiological safety of aged meat.EFSA journal. European Food Safety Authority · 2023Article
- Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.Foods (Basel, Switzerland) · 2022Article
- Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef.Foods (Basel, Switzerland) · 2022Article
- A comprehensive review of drying meat products and the associated effects and changes.Frontiers in nutrition · 2022Review
- Comparison of Nutritional and Meat Quality Characteristics between Two Primal Cuts from Aceh Cattle in Aceh Province, Indonesia.Veterinary medicine international · 2021Article
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Authors and funding
6 authors.
Funding
Abstract
objectiveThe purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.
methodsShort loins (M. longissmus lumborum), were trimmed and boned-out on the fifth day postmortem, from a total of 18 Hanwoo, which were purchased from a commercial slaughterhouse. Short loins were separated randomly grouped into one of the three treatments: control, WA (1°C, 7 days), and DA (1°C, 0.5 m/s, 85% relative humidity [RH], 30 days).
resultsDry-aged beef (DAB) exhibited higher pH, water holding capacity (WHC), myofibrillar fragmentation index (MFI), and digestibility, however lower lightness, redness, and yellowness values, cooking loss, and shear force (SF), than those of wet-aged beef (WAB) (p<0.05). The myosin light chain band intensity of DAB was higher than that of control and WAB in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The in vitro digestibility of aged beef was highly (p<0.001) correlated to physicochemical properties except WHC. The correlation coefficient between AMs and WHC was higher than that between AM and SF (p<0.05) or MFI (p<0.001). A high correlation was observed between SF and MFI (p<0.001).
conclusionThus, we believe that DAB is more advantageous than WAB owing to its high digestibility and WHC and low SF.
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