ArticleFood science of animal resources2022
Effects of Aging Methods and Periods on Quality Characteristics of Beef.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed.
- Elucidating the Changes in Metabolites and Physicochemical Quality of Greater Amberjack (Foods (Basel, Switzerland) · 2026Article
- Quality Assessment of Commercial Dry-Aged Beef Produced in Poland.Foods (Basel, Switzerland) · 2026Article
- Wet Ageing of Chilled Young-Giraffe (Foods (Basel, Switzerland) · 2026Article
- "Steak Dry Aging": An Innovative Approach to Producing High-Yield, High-Quality Dry-Aged Beef.Journal of food science · 2026Article
- Impact of naturally derived preservatives in sausage during refrigerated storage.Journal of animal science and technology · 2026Article
- Effect of Wet Aging on the Meat Quality of Two Cuts (Animals : an open access journal from MDPI · 2025Article
- Development and Evaluation of a BCG/BCP-Based Cellulose Acetate Freshness Indicator for Beef Loin During Cold Storage.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
- Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.Food science of animal resources · 2025Article
- Article
- Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions.Food science of animal resources · 2025Review
- Microbiological safety of dry-aged meat: a critical review of data gaps and research needs to define process hygiene and safety criteria.Italian journal of food safety · 2024Review
- Comparative review of muscle fiber characteristics between porcine skeletal muscles.Journal of animal science and technology · 2024Review
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- 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
- Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to determine effects of aging methods (wet-aged, dry-aged, and packaged dry-aged) during 60 d on quality traits and microbial characteristics of beef. Wet-aged beef was packed by vacuum packaging and stored in a 4°C refrigerator. Dry-aged beef was used without packaging. Packaged dry-aged beef was packaged in commercial bags. Dry-aged and packaged dry-aged samples were stored in a meat ager at 2°C-4°C with 85%-90% relative humidity. Meat color, crust thickness, aging loss, cooking loss, Warner-Bratzler shear force (WBSF), texture profile analysis, Torrymeter, meat pH, water activity, volatile basic nitrogen (VBN), thiobarbituric acid reactant substances (TBARS), and microbial analysis were measured or performed every 15 d until 60 d of aging time. Meat color changed significantly with increasing aging time. Differences in meat color among aging methods were observed. Aging losses of dry-aged and packaged dry-aged samples were higher than those of wet-aged samples. Wet-aged beef showed higher cooking loss, but lower WBSF than dry-aged and packaged dry-aged beef. VBN and TBARS showed an increasing tendency with increasing aging time. Differences of VBN and TBARS among aging methods were found. Regarding microbial analysis, counts of yeasts and molds were different among aging methods at the initial aging time. Packaged dry-aged and dry-aged beef showed similar values or tendency. Significant changes occurred during aging in all aging methods. Packaged dry aging and dry aging could result in similar quality traits and microbial characteristics of beef.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.