ArticleFoods (Basel, Switzerland)2022
Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 15 citations in OpenAlex.
- From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).Journal of food science · 2026Article
- Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat.Foods (Basel, Switzerland) · 2025Article
- Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef.Foods (Basel, Switzerland) · 2025Article
- Effect of ginger extract on Korean black goatHeliyon · 2024Article
- Optimization of dry-aging conditions for chicken meat using the electric field supercooling system.Journal of animal science and technology · 2024Article
- Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham.Food science of animal resources · 2023Article
- Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef.Foods (Basel, Switzerland) · 2022Article
- New Strategies in Production and Product Quality Control of Fresh Meat.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, -1, and -2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at -1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at -1 °C, and 10 weeks at -2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.
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