Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers

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dc.contributor.authorKahraman, Hatice Ahu.
dc.contributor.authorGürbüz, Ümit.
dc.date.accessioned2020-03-26T20:13:51Z
dc.date.available2020-03-26T20:13:51Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümüen_US
dc.description.abstractThe aim of this study was to investigate the effects of three aging processes (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly moisture-permeable bag) in five aging times (0, 7, 14, 21, 28 days) for their effects on physical, chemical, microbial, histological, textural and sensory properties of beef Longissimus lumborum muscle from Holstein-Friesian steers. Longissimus lumborum muscles were aged dry (D), in a dry-aging bag (B) and a vacuum shrink pack (V) for 28 days at 0.5 degrees C +/- 0.5 with 80% humidity. An increase was observed in pH and TEARS values of all samples. All methods caused a decrease in the WBSF value. The decrease of WBSF was rapid until the 14th day. V samples had lower WBSF values in comparison with others. While the L*and a* values were similar on the 28th day in all groups, b* values were different (p < 0.05). There were no significant effects of aging treatment on the sarcomere length on the 28th day (p > 0.05). An increase was also observed in the numbers of the total viable count, total psychrophilic bacteria, Enterobacteriaceae, lactic acid bacteria and yeast-mold in all groups. B aging may have a positive effect on safety, quality, yield and shelf stability of aged-beef. V aging significantly improves both textural and sensory characteristics of meat. The most positive effect on flavor, juiciness, tenderness and overall like were observed in the V aged treatment on the 14th day of aging. The use of the vacuum shrink pack is considered to be an alternative packing material in the wet aging method to improve the physicochemical and sensory quality of beef.en_US
dc.identifier.citationKahraman, H. A., Gürbüz, Ü. (2019). Effects of Three Aging Methods on the Longissimus lumborum Muscle from Holstein-Friesian steers. Medycyna Weterynaryjna-Veterinary Medicine-Science and Practice, 75(3), 179-184.
dc.identifier.doi10.21521/mw.6182en_US
dc.identifier.endpage184en_US
dc.identifier.issn0025-8628en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage179en_US
dc.identifier.urihttps://dx.doi.org/10.21521/mw.6182
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37774
dc.identifier.volume75en_US
dc.identifier.wosWOS:000459283800010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorGürbüz, Ümit.
dc.language.isoenen_US
dc.publisherPOLISH SOC VETERINARY SCIENCES EDITORIAL OFFICEen_US
dc.relation.ispartofMEDYCYNA WETERYNARYJNA-VETERINARY MEDICINE-SCIENCE AND PRACTICEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbeefen_US
dc.subjectdry agingen_US
dc.subjectdry aging bagen_US
dc.subjectmeat qualityen_US
dc.subjectvacuum shrinken_US
dc.titleEffects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steersen_US
dc.typeArticleen_US

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