ArticleFoods (Basel, Switzerland)2022
Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef.
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 6 papers.
What it found
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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.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations.Foods (Basel, Switzerland) · 2026Article
- Exploring the effects of fermented Chinese herbal medicine on growth, cecal microbiota, metabolism, and muscle flavor-related compounds in fattening pigs.Frontiers in microbiology · 2026Article
- Development and Perfection of Marine-Based Insecticide Biofilm for Pea Seed Protection: Experimental and Computational Approaches.Molecules (Basel, Switzerland) · 2025Article
- Insights into Microbial Community and Its Enzymatic Profiles in Commercial Dry-Aged Beef.Foods (Basel, Switzerland) · 2025Article
- The Influence of Basil and Cinnamon Essential Oils on Bioactive Sponge Composites of Collagen Reinforced with Hydroxyapatite.Materials (Basel, Switzerland) · 2025Article
- Green Processing Technology of Meat and Meat Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen peptides (1%, w/v), and cinnamon bark essential oil (1%, v/v) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (p > 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (p < 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting Pseudomonas. This study demonstrates that the chitosan/collagen peptides/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality.
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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.