Effects of Dry Aging Times on the Quality of Yak Meat

LI Changfu; DENG Jing; WANG Tianyang; WANG Sijie; XIONG Yiling; LIU Yang; YI Yuwen; ZHU Kaixian; WU Huachang

doi:10.13386/j.issn1002-0306.2023080046

Volume 45 Issue 15

Jul. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(15): 66-75. > DOI: 10.13386/j.issn1002-0306.2023080046

LI Changfu, DENG Jing, WANG Tianyang, et al. Effects of Dry Aging Times on the Quality of Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(15): 66−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080046.

Citation:

PDF (6555 KB)

Effects of Dry Aging Times on the Quality of Yak Meat

1.
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
2.
Sichuan Provincial Key Laboratory of Culinary Science, Sichuan Tourism College, Chengdu 610100, China

More Information

Received Date: August 09, 2023
Available Online: June 04, 2024

Graphical Abstract

Abstract

Abstract

To investigate the changes in the quality of yak meat at different dry aging times (7, 14, 21, 28 and 35 d), in this study, sensory evaluation, texture analysis, and GC-IMS were employed to investigate the changes in texture and flavor of yak meat during different dry aging periods. Additionally, PLS-DA was utilized to identify the characteristic flavor compounds. The results showed that the dry aged 35 days sample exhibited the highest comprehensive score, with intact soft tissue structure and a favorable overall acceptability of aroma. The dry aging time had significant effects on the hardness, chewability, and adhesivity of yak meat (P<0.05), which displayed a decreasing trend as aging time extended. A total of 50 volatile compounds were detected, including 14 alcohols, 11 aldehydes, 12 esters, 3 olefins, and 2 acids (mono and dipolymers). The relative contents of aldehydes, alcohols, and esters increased with ripening time while the relative contents of ketones and olefins decreased. There were significant differences in the overall flavor of yak meat at various maturation stages, with greater disparities observed between 0 days and 35 days. 17 key volatile compounds were identified, including 3-Hydroxy-2-butanone(D), 1-hexanol (M), and hexanal (D). This study revealed the effects of dry aging time on the texture and flavor of yak meat, providing a theoretical basis for the flavor formation and product development of dry-aged yak meat.

FullText(HTML)

References (32)

References

[1]	CAO X K, CHENG J, HUANG Y Z, et al. Growth performance and meat quality evaluations in three-way cross cattle developed for the Tibetan Plateau and their molecular understanding by integrative omics analysis[J]. Journal of Agricultural and Food Chemistry,2018,67(1):541−550.
[2]	万红玲, 雒林通, 吴建平. 牦牛肉品质特性研究进展[J]. 畜牧兽医杂志,2012,31(1):36−40. [WAN Hongling, LUO Lintong, WU Jianping. Research advances in yak meat quality characteristics[J]. Journal of Animal Science and Veterinary,2012,31(1):36−40.] doi: 10.3969/j.issn.1004-6704.2012.01.014 WAN Hongling, LUO Lintong, WU Jianping. Research advances in yak meat quality characteristics[J]. Journal of Animal Science and Veterinary, 2012, 31（1）: 36−40. doi: 10.3969/j.issn.1004-6704.2012.01.014
[3]	PERRY N. Dry aging beef[J]. International Journal of Gastronomy and Food Science,2012,1(1):78−80. doi: 10.1016/j.ijgfs.2011.11.005
[4]	BERGER J, KIM Y H B, LEGAKO J F, et al. Dry-aging improves meat quality attributes of grass-fed beef loins[J]. Meat Science,2018,145:285−291. doi: 10.1016/j.meatsci.2018.07.004
[5]	UTAMA D T, KIM Y J, JEONG H S, et al. Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old[J]. Asian-Australasian Journal of Animal Sciences,2020,33(1):157−165. doi: 10.5713/ajas.19.0205
[6]	DASHDORJ D, TRIPATHI V K, CHO S, et al. Dry-of beef; review[J]. Journal of Animal Science and Technology,2016,58(1):1−11. doi: 10.1186/s40781-015-0081-1
[7]	HA Y, HWANG I, BA H V, et al. Effects of dry- and wet-ageing on flavor compounds and eating quality of low fat Hanwoo beef muscles[J]. Food Science of Animal Resources,2019,39(4):655−667. doi: 10.5851/kosfa.2019.e58
[8]	GÜRBÜZ Ü, KAHRAMAN H A, TELLI A E, et al. Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process[C]. Veterinary Research Forum. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran, 2022, 13(1):21.
[9]	ÁLVAREZ S, MULLEN A M, HAMILL R, et al. Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties[M]. Advances in Food and Nutrition Research. Academic Press, 2021:97−130.
[10]	LI Mengqi, YANG Ruiwen, ZHANG Hao, et al. Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer[J]. Food Chemistry,2019,290:32−39. doi: 10.1016/j.foodchem.2019.03.124
[11]	MICHAEL F, WOHLFAHRT S, VARGA J, et al. Evolution of volatile flavor compounds during roasting of nut seeds by thermogravimetry coupled to fast-cycling optical heating gas chromatography-mass spectrometry with electron and photoionization[J]. Food Analytical Methods,2017,10(1):49−62. doi: 10.1007/s12161-016-0549-8
[12]	NISHIMURA T, RA RHUE M, OKITANI A, et al. Components contributing to the improvement of meat taste during storage[J]. Agricultural and Biological Chemistry,1988,52(9):2323−2330.
[13]	DASHDORJ D, AMNA T, HWANG I. Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors:An overview[J]. European Food Research and Technology,2015,241(2):157−171. doi: 10.1007/s00217-015-2449-3
[14]	美国肉类出口协会. 干式熟成研究报告[OL]. www. usmef. org. [2023-08-10]. [U. S. Meat Export Federation. Dry ripening research report[OL]. www. usmef. org. [2023-08-10].] 2023-08-10]. [U. S. Meat Export Federation. Dry ripening research report[OL]. www. usmef. org. [2023-08-10].
[15]	潘泳江. 交变磁场对冷藏草鱼片和牛肉的品质影响研究[D]. 无锡:江南大学, 2022. [PAN Yongjiang, Study on effect of alternating magnetic field on the quality of grass carp fillets and beef during cold storage][D]. Wuxi:Jiangnan University, 2022.] PAN Yongjiang, Study on effect of alternating magnetic field on the quality of grass carp fillets and beef during cold storage][D]. Wuxi: Jiangnan University, 2022.
[16]	祁兴普, 陈通, 刘萍, 等. GC-IMS技术结合化学计量学方法在食用肉种类判别中的应用[J]. 食品科技,2019,44(8):311−315,321. [QI Xingpu, CHEN Tong, LIU Ping, et al. Discrimination of edible meat by gas chromatography-ion mobility spectrometry technology and chemometric tools[J]. Food Science and Technology,2019,44(8):311−315,321.] QI Xingpu, CHEN Tong, LIU Ping, et al. Discrimination of edible meat by gas chromatography-ion mobility spectrometry technology and chemometric tools[J]. Food Science and Technology, 2019, 44（8）: 311−315,321.
[17]	MINH H, PETER M, ROD P, et al. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan[J]. Food Research International,2019,125:108528. doi: 10.1016/j.foodres.2019.108528
[18]	MARIE-PIERRE E O, BENOIT G, MURIEL D, et al. Evolution of sensory properties of beef during long dry ageing[J]. Foods,2022,11(18):2822. doi: 10.3390/foods11182822
[19]	SPANIER A M, FLORES M, MCMILLIN K W, et al. The effect of post-mortem aging on meat flavor quality in Brangus beef. correlation of treatments, sensory, instrumental and chemical descriptors[J]. Food Chemistry,1997,59(4):531−538. doi: 10.1016/S0308-8146(97)00003-4
[20]	XU C Y, WANG Y, PAN D D, et al. Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin[J]. International Journal of Food Science & Technology,2021,56(4):1690−1702.
[21]	王惠惠, 马纪兵, 刘小波, 等. 甘肃牧区传统风干牦牛肉加工过程中挥发性风味物质变化分析[J]. 食品与发酵工业,2019,45(4):200−205. [WANG Huihui, MA Jibing, LIU Xiaobo, et al. Analysis of the changes of volatile flavor compounds during processing of traditional air-dried beef in pastoral area in Gansu Province[J]. Food and Fermentation Industries,2019,45(4):200−205.] WANG Huihui, MA Jibing, LIU Xiaobo, et al. Analysis of the changes of volatile flavor compounds during processing of traditional air-dried beef in pastoral area in Gansu Province[J]. Food and Fermentation Industries, 2019, 45（4）: 200−205.
[22]	MOLIMARD P, SPINNLER H E. Review:Compounds involved in the flavor of surface mold-ripened Cheeses:Origins and properties[J]. Journal of Dairy Science,1996,79(2):169−184. doi: 10.3168/jds.S0022-0302(96)76348-8
[23]	WALL K R, KERTH C R, MILLER R K, et al. Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks[J]. Meat Science,2019,150:141−148. doi: 10.1016/j.meatsci.2018.11.009
[24]	金文刚, 刘俊霞, 赵萍, 等. 基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异[J]. 食品科学,2022,43(18):258−264. [JIN Wengang, LIU Junxia, ZHAO Ping, et al. Analysis of volatile flavor components in cooked unpolished rice of different colors from yangxian county by headspace-gas chromatography-ion mobility spectroscopy[J]. Food Science,2022,43(18):258−264.] JIN Wengang, LIU Junxia, ZHAO Ping, et al. Analysis of volatile flavor components in cooked unpolished rice of different colors from yangxian county by headspace-gas chromatography-ion mobility spectroscopy[J]. Food Science, 2022, 43（18）: 258−264.
[25]	LEGAKO J F, DINH T T N, MILLER M F, et al. Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA quality grades[J]. Meat Science,2016,112:77−85. doi: 10.1016/j.meatsci.2015.10.018
[26]	金文刚, 别玲玲, 裴金金, 等. 基于GC-IMS技术分析炖煮过程中大鲵头汤挥发性风味物质[J]. 食品工业科技,2021,42(19):307−313. [JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile flavor compounds of giant salamander (Andrias davidianus) head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry,2021,42(19):307−313.] JIN Wengang, BIE Lingling, PEI Jinjin, et al. Volatile flavor compounds of giant salamander （Andrias davidianus） head soup during stewing based on GC-IMS technology[J]. Science and Technology of Food Industry, 2021, 42（19）: 307−313.
[27]	陈丽兰, 吴华昌, 胡琦锋, 等. 不同部位牛肉制作的干煸牛肉品质及挥发性风味成分差异性分析[J]. 中国调味品,2023,48(1):80−86. [CHEN Lilan, WU Huachang, HU Qifeng, et al. Analysis of difference of quality and volatile flavor components of dry-fried beef made of different parts of beef[J]. China Condiment,2023,48(1):80−86.] CHEN Lilan, WU Huachang, HU Qifeng, et al. Analysis of difference of quality and volatile flavor components of dry-fried beef made of different parts of beef[J]. China Condiment, 2023, 48（1）: 80−86.
[28]	张浩, 易宇文, 朱开宪, 等. 基于GC-IMS结合化学计量法分析烧烤过程中温度对牦牛肉风味物质的影响[J]. 食品科学,2023,44(22):337−344. [ZHANG Hao, YI Yuwen, ZHU Kaixian, et al. Effect of temperature on flavor substances of yak meat during barbecue on GC-IMS and chemometrics analysis[J]. Food Science,2023,44(22):337−344.] ZHANG Hao, YI Yuwen, ZHU Kaixian, et al. Effect of temperature on flavor substances of yak meat during barbecue on GC-IMS and chemometrics analysis[J]. Food Science, 2023, 44（22）: 337−344.
[29]	LEE D, LEE H J, YOON J W, et al. Effect of different aging methods on the formation of aroma volatiles in beef strip loins[J]. Foods,2021,10(1):146. doi: 10.3390/foods10010146
[30]	刘晗璐, 张九凯, 韩建勋, 等. 基于UPLC-QTOF-MS代谢组学技术的NFC和FC橙汁差异成分比较[J]. 食品科学,2021,42(6):229−237. [LIU Hanlu, ZHANG Jiukai, HAN Jianxun, et al. Analysis of differential composition between not from concentrate and from concentrate orange juices using UPLC-QTOF-MS-based metabolomics[J]. Food Science,2021,42(6):229−237.] doi: 10.7506/spkx1002-6630-20191014-106 LIU Hanlu, ZHANG Jiukai, HAN Jianxun, et al. Analysis of differential composition between not from concentrate and from concentrate orange juices using UPLC-QTOF-MS-based metabolomics[J]. Food Science, 2021, 42（6）: 229−237. doi: 10.7506/spkx1002-6630-20191014-106
[31]	AZIZAN K A, BAHARUM S H, RESSOM W, et al. GC-MS analysis and PLS-DA Validation of the trimethyl silyl-derivatization techniques[J]. American Journal of Applied Sciences,2012,9(7):1124−1136. doi: 10.3844/ajassp.2012.1124.1136
[32]	胡雪, 李锦松, 唐永清, 等. 基于GC-MS结合化学计量学的浓香型白酒分类方法[J]. 食品与发酵工业,2021,47(8):212−217. [HU Xue, LI Jinsong, TANG Yongqing, et al. Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method[J]. Food and Fermentation Industries,2021,47(8):212−217.] HU Xue, LI Jinsong, TANG Yongqing, et al. Classification of strong-flavor Baijiu based on GC-MS combined with chemometric method[J]. Food and Fermentation Industries, 2021, 47（8）: 212−217.