Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology
https://doi.org/10.21323/2618-9771-2022-5-4-376-382
Abstract
Modern methods for aging and thermal treatment facilitate an improvement in beef sensory properties. The aim of the research was to study an effect of different types of thermal treatment on quality of steaks from dry-aged beef. Steaks were obtained from the rib cut from carcasses of grain-fed young bulls; aging duration was 35 days (temperature 0–1 ºС, air relative humidity 74–75%). Aging duration in the control sample was five days (temperature 0–4 ºС, air relative humidity 80–85%). The methods for thermal treatment were as follows: sous vide cooking at 58 ºС, grill heating at 250 ºС, sous vide cooking in combination with grill treatment. During processing, the following parameters were controlled: weight loss by the direct method, hydrophobicity of myofibrillar proteins by the reaction with bromophenol blue, soluble collagen by the method of acid hydrolysis with determination of oxyproline, mass fraction of moisture and fat by the method from one analytical unit, sensory properties by the reference method. According to the data obtained, minimal losses (6.8%) were noticed upon sous vide cooking of dry-aged beef steaks. In combined heating and dry heating on grill, they increased by 6.1% and 12%. More significant weight losses were observed in beef steaks with aging time of five days upon any tested treatment types. For dry-aged beef steaks treated by sous vide and combined heating, a higher content of soluble collagen compared to other samples was established. The results of measuring mass fraction of moisture and fat indicate an increase in the nutritional value of dry-aged beef steaks. According to the total data obtained with consideration for the results of sensory evaluation, dry-aged beef steaks subjected to sous vide cooking with the following short-term dry heating on grill have higher quality.
About the Authors
G. V. GurinovichRussian Federation
Galina V. Gurinovich - Doctor of Technical Sciences, Professor, Department of Food Technology of Animal Origin, Kemerovo State University.
6, Krasnay str., 650000, Kemerovo
Tel.: +7–906–935–26–20
V. A. Khrenov
Russian Federation
Vladislav A. Khrenov - Graduate Student, Department of Food Technology of Animal Origin, Kemerovo State University.
6, Krasnay str., 650000 Kemerovo
Tel.: +7–913–137–84–14
I. S. Patrakova
Russian Federation
Irina S. Patrakova - Candidate of Technical Sciences, Docent, Department of Food Technology of Animal Origin, Kemerovo State University.
6, Krasnay str., 650000, Kemerovo
Tel.: +7–905–912–53–98
M. V. Patshina
Russian Federation
Marina V. Patshina - Candidate of Technical Sciences, Docent, Department of Food Technology of Animal Origin, Kemerovo State University.
6, Krasnay str., 650000, Kemerovo
Tel.: +7–905–912–53–97
References
1. Miller, R. (2020). Drivers of consumer liking for beef, pork, and lamb: A review. Foods, 9(4), Article 428. https://doi.org/10.3390/foods9040428
2. Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L. et al. (2016). How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, 2016, Article 3182746. https://doi.org/10.1155/2016/3182746
3. Dubost,A.,Micol,D.,Lethias, C.,Listrat,A. (2016). New insight of some extracellular matrix molecules in beef muscles. Relationships with sensory qualities. Animal, 10(5), 821–828. https://doi.org/10.1017/S1751731115002396
4. Gorbunova, N. A. (2012). Current trends in the research of the beef maturation process. Vsyo o Myase, 6, 56–58. (In Russian)
5. Lepper-Blilie, A. N., Berg, E. P., Buchanan, D. S., Berg, P. T. (2016). Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. Meat Science. 112, 63–68. https://doi.org/10.1016/j.meatsci.2015.10.017
6. Agafonkina, I. V., Korolev, I. A., Sarantsev, T. A. (2019). The study of thermal denaturation of beef, pork, chicken and turkey muscle proteins using differential scanning calorimetry. Theory and Practice of Meat Processing, 4(3), 19–23. https://doi.org/10.21323/2414–438X2019–4–3–19–23
7. Lepetit, J. (2008). Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 80(4), 960–967. https://doi.org/10.1016/j.meat-sci.2008.06.016
8. Fofanova, T. S. (2018). Sous vide technology — several aspects of quality and microbiological safety. Theory and Practice of Meat Processing, 3(1), 59–68. https://doi.org/10.21323/2414–438X-2018–3–1–59–68 (In Russian)
9. Cui, Z. K., Yan, H., Manoli, T., Mo, H. Z., Bi, J. C., Zhang, H. (2021). Advantages and challenges of sous vide cooking. Food Science and Technology Research, 27(1), 25–34. https://doi.org/10.3136/fstr.27.25
10. Kathuria, D., Dhiman, A. K., Attri, S. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science and Technology, 119, 57–68. https://doi.org/10.1016/j.tifs.2021.11.031
11. Sobral, M. M. C., Cunha, S. C., Faria, M. A., Ferreira, I. M. P. L. V. O. (2018). Domestic cooking of muscle foods: Impact on composition of nutrients and contaminants. Comprehensive Reviews in Food Science and Food Safety, 17(2), 309–333. https://doi.org/10.1111/1541–4337.12327
12. Ortuno, J., Mateo, L., Rodriguez-Estrada, M. T., Banon, S. (2021). Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display. Meat Science, 171, Artile 108287. https://doi.org/10.1016/j.meatsci.2020.108287
13. Lee, H., Jang, M., Park, S., Jeong, J., Shim, Y.-S., Kim, J.-C. (2019). Determination of indicators for dry aged beef quality. Food Science of Animal Resources, 39(6), 934–942. https://doi.org/10.5851/kosfa.2019.e83
14. Feng, Y.-H., Zhang, S.-S., Sun, B.-Z., Xie, P., Wen, K.-X., Xu, C.-C. (2020). Changes in physical meat traits, protein solubility, and the microstructure of different beef muscles during post-mortem aging. Foods, 9(6), Article 806. https://doi.org/10.3390/foods9060806
15. Jwa, S.-H., Kim, Y.-A., Hoa, V.-B., Hwang, I.-H. (2020). A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin. Asian-Australasian Journal of Animal Sciences, 33(8), 1339–1351. https://doi.org/10.5713/ajas.19.0667
16. Naqvi, Z. B., Thomson, P. C., Ha, M., Campbell, M. A., McGill, D. M., Friend, M. A. et al. (2021). Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals. Meat Science, 175, Article 108435. https://doi.org/10.1016/j.meatsci.2021.108435
17. Kim, J.-H., Lee, H.-J., Shin, D.-M., Kim, T.-K., Kim, Y.-B., Choi, Y.-S. (2018). The dry-aging and heating effects on protein characteristics of beef Longissiumus dorsi. Korean Journal for Food Science of Animal Resources, 38(5), 1101–1108. https://doi.org/10.5851/kosfa.2018.e43
18. Dominguez-Hernandez, E., Salaseviciene, А., Ertbjerg, P. (2018). Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms. Meat Science, 143, 104–113. https://doi.org/10.1016/j.meat-sci.2018.04.032
19. Ismail, I., Hwang, Y.-H., Bakhsh, A., Joo, S.-T. (2019). The alternative approach of low temperature-long time cooking on bovine emitendinosus meat quality. Asian-Australasian Journal of Animal Science, 32(2), 282–289. https://doi.org/10.5713/ajas.18.0347
20. Chelh, I., Gatellier, P., Santé-Lhoutellier, V. (2006). Technical note: Asimplified procedure for myofibril hydrophobicity determination. Meat Science, 74(4), 681–683. https://doi.org/10.1016/j.meatsci.2006.05.019
21. Antipova, L. V., Glotova, I. A., Rogov, I. A. (2001). Methods of research of meat and meat products. Moscow: Kolos, 2001.
22. Yu, T.-Y., Morton, J. D., Clerens, S., Dyer, J. M. (2017). Cooking-induced protein modifications in meat. Comprehensive Reviews in Food Science and Food Safety, 16(1), 141–159. https://doi.org/10.1111/1541–4337.12243
23. Jezek, F., Kameník, J., Macharackova, B., Bogdanovicova, K., Bednar, J. (2019). Cooking of meat: effect on texture, cooking loss and microbiological quality — a review. Acta Veterinaria Brno, 88, 487–496. https://doi.org/10.2754/avb201988040487
24. Khrenov,V. A., Gurinovich, G. V., Patrakova, I. S., Kudryashov, L. S. (2022). Beef quality regulation by dry aging. Meat Industry, 9, 24–28. https://doi.org/10.37861/2618–8252–2022–09–24–28 (In Russian)
25. Kaur, L., Hui, S. X., Boland, M. (2020). Changes in cathepsin activity during low-temperature storage and sous vide processing of beef brisket. Food Science of Animal Resources, 40(3), 415–425. https://doi.org/10.5851/kosfa.2020.e21
26. Soidla, R., Kerner, K., Tepper, M., Tänavots, A., Kaart, T., Joudu, I. (2019). The effect of ageing on chosen quality characteristics of skeletal muscles of Aberdeen Angus bulls. Agronomy Research, 17, 1472–1484. https://doi.org/10.15159/AR.19.069
27. Tkacz, K., Modzelewska-Kapituła, M. (2022). Marinating and grilling as methods of sensory enhancement of sous vide beef from Holstein-Friesian bulls. Applied Science (Switzerland), 12(20), Article 10411. https://doi.org/10.3390/app122010411
28. O’Sullivan, M. G., Cruz-Romero, M. C., Kerry, J. P. (2018). Sensory and physiochemical comparison of traditional bone-in dry-aged beef loin with bone-less dry ageing and ageing using a moisture permeable bag. Food and Nutrition Sciences, 9(9), 1078–1098. https://doi.org/10.4236/fns.2018.99079
29. Tornberg, E. (August, 8–13, 2004). Effects of heat on meat proteins– implications on structure and quality of meat products. 50th International Congress of Meat Science and Technology, Helsinki, Finland.
30. Lepetit, J. (2007). A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness. Meat Science, 76(1), 147–159. https://doi.org/10.1016/j.meatsci.2006.10.027
Review
For citations:
Gurinovich G.V., Khrenov V.A., Patrakova I.S., Patshina M.V. Studying an effect of thermal treatment methods on physico-chemical properties of beef depending on aging technology. Food systems. 2022;5(4):376-382. (In Russ.) https://doi.org/10.21323/2618-9771-2022-5-4-376-382