Effect of different aging methods and periods on physical and chemical beef qualities from Longissimus thoracis

Abstract

The results showed that the aging method and aging period significantly (p<0.05) affected aging loss, trimming loss, and cooking loss. Aging loss and trimming loss of DA and DB beef were higher than those of WV and WS beef (p<0.05). However, cooking loss in WV and WS beef was higher than DA and DB beef. No significant differences (p>0.05) were observed among aging methods in pH, colour (L*, a*, and b*), Warner-Bratzler shear force (WBSF), lipid oxidation (TBARS). Prolonged aging time (up to 4 weeks) resulted in more tender meat, while lipid oxidation increased (p<0.05). Additionally, beef colour changed significantly with increasing aging time (p<0.05). There were not different in percentage of fat, dry matter, ash, or moisture among aging method. However, DA and AB beef showed higher percentage of protein than WV and WS beef (p<0.05). These findings can be applied to develop for beef industry, particularly small-scale beef retailers and restaurants businesses, could be enhance value of premium grade beef in Thailand.