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• W4220683170 endingPage "108800" @default.
• W4220683170 startingPage "108800" @default.
• W4220683170 abstract "This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the-bag dry-ageing increased purge loss (P < 0.0001), cooking time (P < 0.0001), salty taste (P < 0.05) and sour-dairy flavour (P < 0.01), whereas decreased cooking loss (P < 0.0001), amount of perceptible connective tissue (P < 0.05) and livery flavour (P < 0.05) in both cow and steer meat. This dry-ageing technology also increased juiciness (P < 0.01) and brown-roasted aroma (P < 0.05) in steer meat, whereas decreased the juiciness (P < 0.01) of cow meat. Regardless of the ageing method, cow meat was tougher (P < 0.0001), less juicy (P < 0.001) and sweeter (P < 0.05) and presented higher amount of perceived connective tissue (P < 0.0001) than steer meat, whereas steer meat had higher ratings for beef (P < 0.05) and brown-roasted (P < 0.01) flavours. Volatile compounds were largely affected (P < 0.05) by animal-type, most of them being higher in cow than steer meat. In contrast, in-the-bag dry-ageing affected a few volatile compounds such as alcohols, aldehydes and ketones." @default.
• W4220683170 created "2022-04-03" @default.
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• W4220683170 date "2022-06-01" @default.
• W4220683170 modified "2023-10-16" @default.
• W4220683170 title "Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers" @default.
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• W4220683170 doi "https://doi.org/10.1016/j.meatsci.2022.108800" @default.
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