ArticleAnimal bioscience2021
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Impact of Different Grilling Temperatures on the Volatile Profile of Beef.Foods (Basel, Switzerland) · 2025Article
- Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies.Journal of food science · 2025Review
- Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging.Food science of animal resources · 2025Article
- Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.Food science of animal resources · 2025Review
- Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods.Food science of animal resources · 2023Article
- Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging.Animal bioscience · 2023Article
- Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.Foods (Basel, Switzerland) · 2023Review
- Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C.Food science of animal resources · 2022Article
- Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines.Food science of animal resources · 2022Article
- Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages.Food science of animal resources · 2022Article
- Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review.Frontiers in nutrition · 2022Review
- Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage.Food science of animal resources · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
objectiveThis study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins.
methodsDry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured.
resultsCooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively.
conclusionGrilling may be effective for enhancing the unique flavor in dry-aged beef.
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