Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin

Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods

The effect of supercooling on different beef cuts was evaluated compared with traditional storage methods. Beef striploins and topsides were stored under freezing, refrigeration, or supercooling conditions and their storage ability and quality were analyzed during 28 days of storage. The total aerobic bacteria, pH, and volatile basic nitrogen were higher in the supercooled beef than in the frozen beef, but lower than in the refrigerated one, regardless of the type of cut. In addition, the discoloration of frozen and supercooled beef was slower than that of refrigerated beef. The results in storage stability and color indicate that supercooling can prolong the shelf-life of beef compared to refrigeration due to its temperature characteristic. In addition, supercooling minimized the problems of freezing and refrigeration, including ice crystal formation and enzyme-based deterioration; therefore, the qualities of topside and striploin were less affected. Collectively, these results indicate that supercooling can be a beneficial storage method for extending the shelf-life of different beef cuts.

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System

The aim of this study is to establish the dry aging period of beef loin in an electric field refrigeration system. Beef loins (Korea quality grade 2) were dry aged at 0, −1, and −2 °C temperature in an electric field refrigeration system (air velocity, 5 ± 2 m/s) and aging stopped as the value of TPC reached 7 log CFU/g. Samples were examined by aging yield, trimming yield, pH, color, water holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and chroma decreased with increasing the dry aging period. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry aging period. In shear force, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceed the standard value (20 mg/100 g), while dry aging temperature had an effect on physico-chemical and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field refrigerate system can be used until 4 weeks at 0 °C, 8 weeks at −1 °C, and 10 weeks at −2 °C. However, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through proximate composition, pH, color, water holding capacity (WHC), cooking yield, and shear-force. The broiler chicken live, carcass, breast, thigh, and wing weights significantly increased with the slaughter age (p < 0.05); the tenderloin weight also exhibited a similarly increasing trend. However, the carcass rate of the day 28 sample was significantly lower than the other samples (p < 0.05). The protein and ash contents of the breast exhibited an increasing trend with increasing slaughter age. The protein content of the thigh of the day 28 sample was significantly lower than that of the other samples (p < 0.05), while the ash contents of the day 28 and 30 samples were significantly lower. The redness of the breast showed an increasing trend, and the pH and lightness of the thigh exhibited a decreasing trend with slaughter age. The WHC and cooking yields of the day 30 and 32 breast and thigh samples were significantly higher than those of the day 28 and 34 samples (p < 0.05). The breast and thigh shear-force of the day 30-34 samples were significantly higher than those of the day 28 sample (p < 0.05). The present study showed that even with a two-day difference in slaughter age, the broiler chicken meat quality showed a significant difference in several characteristics.