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<p>The study investigated the effects of dry and wet aging for 38 days on the meat quality of <i>Longissimus lumborum</i> (LL) muscles from 50% Wagyu × 50% Sahiwal (WSF1) crossbred steers. LL muscles were obtained from four crossbred steers at 24&#xa0;h postmortem, cut into two sections, and randomly assigned to either dry aging (no packaging in a walk-in cold room at 1.5 ± 1&#xa0;°C, 70% RH) or wet aging (vacuum-packed in low-density polyethylene K-nylon bags and stored in the same conditions) for 38 days. Dry-aged LL had significantly higher weight loss but lower cooking loss compared to wet-aged LL (<i>P</i> &lt; 0.05). Aging methods did not affect pH, color, shear force, collagen and troponin T degradation (<i>P</i> &gt; 0.05). Dry-aged LL had lower polyunsaturated fatty acids (PUFA) than wet-aged LL (<i>P</i> &lt; 0.05). Wet-aged LL exhibited higher inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) levels than dry-aged LL (<i>P</i> &lt; 0.05). No differences were observed in free amino acid content between aging methods (<i>P</i> &gt; 0.05). Wet aging reduced weight loss (2.88% vs. 11.86%) and increased PUFA (3.58% vs. 2.75%), IMP (50.37 vs. 20.04&#xa0;mg/100&#xa0;g), and GMP (3.70 vs. 1.82&#xa0;mg/100&#xa0;g) compared to dry aging, highlighting the impact of aging on WSF1 beef loin quality.</p>

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Effects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin

  • 期刊论文

  • 发表日期：

    2025年4月12日

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  • Chanporn Chaosap,
  • Somporn Chokcharoen,
  • Areerat Nilwatthana,
  • Kazeem D. Adeyemi,
  • Rutcharin Limsupavanich

摘要

The study investigated the effects of dry and wet aging for 38 days on the meat quality of Longissimus lumborum (LL) muscles from 50% Wagyu × 50% Sahiwal (WSF1) crossbred steers. LL muscles were obtained from four crossbred steers at 24 h postmortem, cut into two sections, and randomly assigned to either dry aging (no packaging in a walk-in cold room at 1.5 ± 1 °C, 70% RH) or wet aging (vacuum-packed in low-density polyethylene K-nylon bags and stored in the same conditions) for 38 days. Dry-aged LL had significantly higher weight loss but lower cooking loss compared to wet-aged LL (P < 0.05). Aging methods did not affect pH, color, shear force, collagen and troponin T degradation (P > 0.05). Dry-aged LL had lower polyunsaturated fatty acids (PUFA) than wet-aged LL (P < 0.05). Wet-aged LL exhibited higher inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) levels than dry-aged LL (P < 0.05). No differences were observed in free amino acid content between aging methods (P > 0.05). Wet aging reduced weight loss (2.88% vs. 11.86%) and increased PUFA (3.58% vs. 2.75%), IMP (50.37 vs. 20.04 mg/100 g), and GMP (3.70 vs. 1.82 mg/100 g) compared to dry aging, highlighting the impact of aging on WSF1 beef loin quality.