Dry-aging of beef cuts: technological aspects

The article presents the results of research on the study of changes in functional-technological, structural-mechanical and organoleptic parameters of beef cuts (spinal and hip) during their "dry-aging" maturation. Based on a comprehensive analysis, which includes, in addition to the above indicators, also an assessment of consumer characteristics (organoleptic indicators, weight loss during heat treatment) of semi-finished natural lump products (steaks) made from them, rational terms of "dry-aging" maturation of meat have been established. To obtain steaks with the best consumer characteristics (the overall tasting score is 8.5–8.7 points on a 9– point scale), rich in aroma and taste, which do not require the use of salt and spices during cooking, it is advisable to use "dry-aging" at a temperature of 2-4° C and a relative humidity of 80-85% in ventilated chambers during 14-21 days. for the dorsal cut and 28 days. for the hip cut. But the use of this method is associated with high weight losses of the product during maturation due to intensive evaporation of moisture and removal of the drying crust to give a marketable appearance before sale.

1. Зеленков, П.И. Технология производства, хранения и переработки говядины / П.И. Зеленков, А.В. Плахов, А.П. Зеленков. – Ростов н/Д: Феникс, 2002. – 352 с.

2. Henchion, M.M. Beef quality attributes: A systematic review of consumer perspectives / M.M. Henchion, M. McCarthy, V.C. Resconi // Meat Science. – 2017. – Vol. 128. – P. 1–7.

3. Рогожин, В.В. Биохимия сельскохозяйственной продукции : учеб. / В.В. Рогожин, Т.В. Рогожина. – СПб. : ГИОРД, 2014. – 544 с.

4. Куцакова, В. Е. Холодильная технология пищевых продуктов. Часть III. Биохимические и физико-химические основы : учеб. для вузов : в 3 частях / В.Е. Куцакова. – Санкт-Петербург : ГИОРД, 2011. – 272 с.

5. Лисицын, А.Б. Формирование качества говядины в процессе длительного созревания / А.Б. Лисицын, А.А. Семенова, И.В. Козырев, Т.М. Миттельштейн, А.И. Синичкина // Все о мясе. – № 5. – 2017. – С. 5–10.

6. O’Sullivan, M.G. Affective and descriptive (novel) sensory and physiochemical comparison of traditional bone-in dry-aged beef loin. / M.G. O’Sullivan, M. Cruz Romero, J.P. Kerry. // 63rd International Congress of Meat Science and Technology. – Cork, Ireland, 2017. – P. 768–769.

7. Dashdorj, D. Quality characteristics of dry aged biceps femoris and longissimus thorasis muscles from Hanwoo beef / D. Dashdorj, Ch. Ochirbat, M.N. Uddin, D. Aguayo, J.S. Lee, M.J. Kim, Y.H. Kim, S.H. Cho, I.H. Hwang. // 63rd Interna-tional Congress of Meat Science and Technology. – Cork, Ireland, 2017. – P. 392–393.

8. Kang, S.M. Effect of dry-aging on sensory properties of loin and tritip muscle from hanwoo beef. / S.M. Kang, S.G. Chung, P. – N. Seong, Y. Kim, Y. Kim, H.V. Ba, J. – H. Kim, S. Cho. // 63rd International Congress of Meat Science and Technology. – Cork, Ireland, 2017. – P. 348–349.

9. Антипова Л.В. Методы исследования мяса и мясных продуктов / Л.В. Антипова, И.А. Глотова, И.А. Рогов. М.: Колос, 2001. – 376 с.