Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef
Table 1
Effect of ageing treatments, ageing time, and frozen storage on the proximate content of in-bag dry-aged lean bull beef.
Attributes/storage type
Ageing time
Treatments
SED
AV
SA
SA × AV
storage (unaged)
storage (7 d ageing)
storage (21 d ageing)
T1
T2
T3
T4
% moisture
Fresh
0 d
76.22x
76.29x
75.84x
75.81x
0.43
0.029
0.532
0.450
0.561
0.727
0.810
7 d
75.83ay
74.77by
75.84ay
21 d
74.93y
75.19z
74.67z
74.33z
ageing time
0.001
Frozen
0 d
76.27
76.37
76.55
75.69
0.82
0.002
0.824
0.494
7 d
76.22a
74.83b
75.69a
21 d
74.93
75.09
74.57
74.08
ageing time
0.241
0.145
0.068
0.075
% crude fat
Fresh
0 d
0.69
0.64
1.10
1.17
0.26
0.018
0.796
0.163
0.201
0.370
0.832
7 d
0.63a
1.21b
0.62a
21 d
0.66
0.69
1.05
1.25
ageing time
0.799
0.654
0.298
0.146
Frozen
0 d
1.09
0.99
0.88
2.00
0.33
0.056
0.394
0.222
7 d
0.73a
1.28b
0.85a
21 d
0.68
0.78
1.13
1.08
ageing time
0.232
0.541
0.600
0.116
% muscle protein
Fresh
0 d
22.31x
22.17x
22.26x
22.26x
0.29
0.948
0.709
0.236
7 d
22.65y
23.21y
22.77y
21 d
23.48y
23.33z
23.70z
23.77z
ageing time
0.003
<0.001
Frozen
0 d
19.01x
18.25x
18.65
20.34
1.04
0.198
0.874
0.432
7 d
19.78xy
21.37
20.12
21 d
21.35y
21.23y
21.11
22.11
ageing time
0.043
0.044
0.125
0.058
BD: in-bag dry-ageing; W: wet-ageing; SA: stepwise ageing; AV: air velocity. T1: BD at 0.5 m·s−1 for 21 d; T2: BD at 0.5 m·s−1 7 d + W for 14 d; T3: BD at 1.5 m·s−1 for 7 d + W for 14 d; T4: BD at 2.5 m·s−1 for 7 d + W for 14 d. presented as for level of significance. Different letters of “x, y, or z” within the same column mean results are significantly different from each other (). Different letters of “a, b, or c” within the same row mean results are significantly different from each other ().
