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Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

2019; Elsevier BV; Volume: 161; Linguagem: Inglês

10.1016/j.meatsci.2019.108003

1873-4138

Ana Paula da Silva Bernardo, Astrid Caroline Muniz da Silva, V. C. Francisco, Felipe Ribeiro, R. T. Nassu, Chris R. Calkins, Maristela da Silva do Nascimento, Sérgio Bertelli Pflanzer,

Insect Utilization and Effects

This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 °C/48 h) and dry aging (ST + Dry). Freezing conditions were − 20 °C/28 days and dry aging conditions were 2 °C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.