Mechanisms and strategies to tailor dry-aged meat flavour

Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes

(2021) Renyu Zhang et al.   MEAT SCIENCE

Product Design to Enhance Consumer Liking of Cull Ewe Meat

(2021) Melindee Hastie et al.   Foods

Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

(2021) Dongheon Lee et al.   Foods

Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy

(2021) Renyu Zhang et al.   FOOD CHEMISTRY

Palatability and hygiene characteristics of dry‐aged pork and optimisation of dry ageing period

(2020) Oh Seong Nam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef

(2020) Juhui Choe et al.   Scientific Reports

Color and lipid stability of dry aged beef during retail display

(2020) Felipe Azevedo Ribeiro et al.   MEAT SCIENCE

Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy

(2020) Hyun Cheol Kim et al.   MOLECULES

Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

(2020) Yingwu Shi et al.   Foods

Analysis of aging type- and aging time-related changes in the polar fraction of metabolome of beef by 1H NMR spectroscopy

(2020) Greta Bischof et al.   FOOD CHEMISTRY

Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle

(2020) Tanyaradzwa E. Mungure et al.   Innovative Food Science & Emerging Technologies

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

(2020) Renyu Zhang et al.   Foods

Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient

(2020) Siwen Xue et al.   MEAT SCIENCE

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef

(2020) Renyu Zhang et al.   FOOD CHEMISTRY

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

(2019) Dicky Tri Utama et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Physicochemical characteristics of dry aged beef from younger Nellore bulls slaughtered at different body weights

(2019) Rodrigo Augusto Cortêz Passetti et al.   TROPICAL ANIMAL HEALTH AND PRODUCTION

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

(2019) Hyemin Oh et al.   JOURNAL OF FOOD SCIENCE

Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods

(2019) J. Chapman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

(2019) Minh Ha et al.   FOOD RESEARCH INTERNATIONAL

Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes

(2019) Astrid Caroline Muniz da Silva et al.   MEAT SCIENCE

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

(2019) Ana Paula da Silva Bernardo et al.   MEAT SCIENCE

Dry-aging improves meat quality attributes of grass-fed beef loins

(2018) Jordy Berger et al.   MEAT SCIENCE

Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies

(2018) Yuan H. Brad Kim et al.   MEAT SCIENCE

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat

(2018) Marlon M. Reis et al.   MEAT SCIENCE

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

(2018) Bumjin Park et al.   Korean Journal for Food Science of Animal Resources

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef

(2017) Damian Frank et al.   MEAT SCIENCE

Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins

(2017) Yuan H. Brad Kim et al.   MEAT SCIENCE

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

(2016) T.G. O'Quinn et al.   MEAT SCIENCE

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

(2016) Fumiko Iida et al.   MEAT SCIENCE

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

(2016) Yuan H. Brad Kim et al.   MEAT SCIENCE

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

(2016) A.N. Lepper-Blilie et al.   MEAT SCIENCE

Lipid-derived aldehyde degradation under thermal conditions

(2015) Rosario Zamora et al.   FOOD CHEMISTRY

Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

(2015) María Gudjónsdóttir et al.   FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Technological advances for enhancing quality and safety of fermented meat products

(2015) Kumari Shikha Ojha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Slaughter weight, sex and age effects on beef shear force and tenderness

(2014) J. Lucero-Borja et al.   Livestock Science

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

(2014) A.M. Smith et al.   MEAT SCIENCE

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

(2014) Verónica Fuentes et al.   MEAT SCIENCE

Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review

(2014) John Mills et al.   MEAT SCIENCE

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing

(2014) Xin Li et al.   MEAT SCIENCE

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

(2013) Michael E. Dikeman et al.   MEAT SCIENCE

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum

(2013) Xin Li et al.   MEAT SCIENCE

Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag

(2013) Helena Stenström et al.   MEAT SCIENCE

Survival of Salmonella on cuts of beef carcasses subjected to dry aging

(2011) G.M. Knudsen et al.   JOURNAL OF APPLIED MICROBIOLOGY

The influence of forage diets and aging on beef palatability

(2010) T. Jiang et al.   MEAT SCIENCE

Microbial enzymatic activities for improved fermented meats

(2010) Mónica Flores et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relationships of behavioral and physiological symptoms of preslaughter stress to beef longissimus muscle tenderness1

(2009) S. L. Gruber et al.   JOURNAL OF ANIMAL SCIENCE

Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

(2009) S.L. DeGeer et al.   MEAT SCIENCE

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

(2007) R.D. Smith et al.   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE