Guimarães Angélica Sousa, Guimarães Jéssica Sousa, Carmo Lorrany Ramos do, Andrade Bruna Fernandes, Silva Vanelle Maria da, Ramos Alcinéia de Lemos Souza, Ramos Eduardo Mendes
Departamento de Ciência dos Alimentos, Escola de Ciências Agrárias de Lavras, Universidade Federal de Lavras, Lavras, Minas Gerais, Brasil.
Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Florestal, Minas Gerais, Brasil.
J Food Sci. 2025 Sep;90(9):e70577. doi: 10.1111/1750-3841.70577.
The objective of this study was to compare the effects of dry aging by conventional (28 days aged; NF28d) and accelerated (frozen/thawed and 14 days aged; FT14d) processes on the sensory and chemical (fatty acids, FA; volatile organic compounds, VOC; and amino acids; AA) profiles of striploins from Nellore and crossbreed F1 Angus × Nellore (F1Angus) bulls. The FT14d Nellore FA profile was close to the profile of the F1Angus samples in both systems (FT14d and NF28d), but F1Angus meat had a higher polyunsaturated/saturated ratio than Nellore's meat (0.42 vs. 0.31). FT14d changed the VOC profile of grilled meat and exudate, being the exudate VOC most related to the sensory profile. Nellore FT14d was more related to AA glycine, alanine, and glutamic acid, and F1Angus (FT14d and NF28) with leucine and isoleucine but all three samples were related to commonly dry-aged beef VOC acetoin, 2-methylbutanal, and 3-methylbutanal. Although each aging process generated distinct sensory profiles, the genotype was the determining factor in discriminating against beef samples, particularly for the texture attributes. While acceptance scores were unaffected by the aging processes within each genotype, higher overall acceptance scores were observed for F1Angus and Nellore FT14d samples. In conclusion, the accelerated aging treatment provided F1Angus beef samples with a chemical and sensory profile like those obtained by the conventional process. Moreover, an improvement in the sensory quality of lower-marbling beef (Nellore) was observed with accelerated aging, characterizing a viable and competitive technology alternative for commercializing the meat from these animals. PRACTICAL APPLICATIONS: The data from this study demonstrate that accelerated dry-aging improves the flavor and texture of leaner meats, such as Nellore beef, in less time. This approach offers a cost-effective alternative for the meat industry while delivering a more flavorful and tender product to consumers.
本研究的目的是比较传统（28天陈化；NF28d）和加速（冷冻/解冻并陈化14天；FT14d）工艺对婆罗门牛和杂交F1安格斯×婆罗门牛（F1安格斯）公牛腰大肌的感官和化学（脂肪酸、FA；挥发性有机化合物、VOC；以及氨基酸、AA）特征的影响。在两种系统（FT14d和NF28d）中，FT14d婆罗门牛的FA特征均与F1安格斯样本的特征相近，但F1安格斯牛肉的多不饱和/饱和比高于婆罗门牛肉（0.42对0.31）。FT14d改变了烤肉和渗出液的VOC特征，渗出液VOC与感官特征的相关性最强。FT14d婆罗门牛与AA甘氨酸、丙氨酸和谷氨酸的相关性更强，而F1安格斯（FT14d和NF28）与亮氨酸和异亮氨酸的相关性更强，但所有三个样本均与常见的干腌牛肉VOC乙偶姻、2-甲基丁醛和3-甲基丁醛相关。尽管每种陈化工艺产生了不同的感官特征，但基因型是区分牛肉样本的决定性因素，尤其是在质地属性方面。虽然每种基因型内的陈化工艺对接受度评分没有影响，但F1安格斯和FT14d婆罗门牛样本的总体接受度评分更高。总之，加速陈化处理使F1安格斯牛肉样本具有与传统工艺获得的样本相似的化学和感官特征。此外，加速陈化改善了低大理石花纹牛肉（婆罗门牛）的感官品质，这是一种可行且具有竞争力的技术替代方案，可用于将这些动物的肉商业化。实际应用：本研究数据表明，加速干腌可在更短时间内改善瘦肉（如婆罗门牛肉）的风味和质地。这种方法为肉类行业提供了一种经济高效的替代方案，同时为消费者提供了更美味、更嫩的产品。
