The effect of wet ageing duration (up to 14 weeks) on the quality and shelf-life of grass and grain-fed beef

Benjamin W.B. Holman, Alaa El-Din A. Bekhit, Yanwei Mao, Yimin Zhang, David L. Hopkins

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The quality, colour, and shelf-life of wet aged grass and grain-fed beef were compared. Striploins (n = 24) were each divided into 6 portions and were assigned to different ageing periods (0, 3, 5, 8, 11, or 14 weeks). Analysis demonstrated that declines in shear force and particle size occurred within the first 3 weeks of ageing. Extended ageing resulted in increases in beef purge and pH; and decreases in total moisture, drip, and cooking loss. The initial grass-fed beef drip (3.1%) and particle sizes (201.0 μm) were higher than for grain-fed beef (1.8% and 145.2 μm, respectively). Total viable counts were > 7 cfu/g after 5 weeks of ageing. Total volatile basic nitrogen was < 15 mg/100 g, even after 14 weeks of ageing. Product line by ageing period interactions affected vitamin E and colour parameters. In conclusion, wet aged beef maintains ‘acceptable’ microbial loads for 5–8 weeks, irrespective of product line and without any deterioration in its quality.
Original languageEnglish
Article number108928
Pages (from-to)1-9
Number of pages9
JournalMeat Science
Volume193
Early online dateJul 2022
DOIs
Publication statusPublished - Nov 2022

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