Ortiz Alberto, Freire María, León Lucía, Mesías Francisco Javier, Tejerina David
Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Spain.
Faculty of Agriculture, University of Extremadura, Ctra. Cáceres s/n, 06071 Badajoz, Spain.
Foods. 2025 Jun 24;14(13):2219. doi: 10.3390/foods14132219.
This study investigated the meat quality, sensory properties and microbiology of Angus beef after a short dry or wet aging. For that, a total of 16 muscles from female Aberdeen Angus x Charoles calves were used. Half of these underwent a technological aging process in the carcass (dry aging) for 7 days, whilst the remaining were filleted, vacuum-packed and stored at refrigerated conditions (wet aging) for 7 days at 4 ± 2 °C. The type of aging affected the ratio of the myoglobin forms but did not translate into differences in the instrumental colour measurements. Dry aging led to minor water release after the application of a force (17.58 dry-aged vs. 31.09 wet-aged) or after cooking and yielded higher hardness and lower shear force in the Warner-Braztler shear force test compared to wet aging. Nevertheless, these differences were not appreciated at the sensory level. Higher counts of mesophilic aerobic bacteria (11.66%) and enterobacteria (3.68%) were found in samples subjected to dry aging.
本研究调查了短期干腌或湿腌后安格斯牛肉的肉质、感官特性和微生物情况。为此，共使用了16块来自阿伯丁安格斯×夏洛来杂交母牛犊的肌肉。其中一半在胴体上进行了7天的工艺熟成（干腌），而其余的则被切成鱼片，真空包装，并在4±2°C的冷藏条件下（湿腌）储存7天。熟成方式影响了肌红蛋白形式的比例，但并未转化为仪器颜色测量的差异。干腌在施加力后（干腌为17.58，湿腌为31.09）或烹饪后导致较少的水分流失，并且在沃纳-布拉茨勒剪切力测试中，与湿腌相比，产生了更高的硬度和更低的剪切力。然而，这些差异在感官层面上并不明显。在干腌样品中发现了更高数量的嗜温需氧菌（11.66%）和肠杆菌（3.68%）。
