Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef
Table 5
Effect of ageing treatments, ageing time, and frozen storage on instrumental texture of in-bag dry-aged lean bull beef.
Attributes/storage type
Ageing time
Treatments
SED
AV
SA
SA × AV
T1
T2
T3
T4
Shear force (N)
Fresh
0 d
132.00x
116.70x
131.81x
114.25x
12.45
0.071
0.932
0.919
7 d
89.34xy
69.24y
83.95y
21 d
72.67y
71.98y
68.26y
70.61y
ageing time
0.001
0.011
0.007
Texture profile analysis
Frozen
Hardness (kg)
7 d
2.49
2.81
2.72
0.37
0.348
0.601
0.920
21 d
3.02
2.88
3.11
3.10
ageing time
0.404
0.362
0.193
Springiness
7 d
0.53
0.51
0.54
0.02
0.678
0.634
0.969
21 d
0.53
0.53
0.53
0.52
ageing time
0.778
0.051
0.582
Cohesiveness
7 d
0.55
0.53
0.55
0.41
0.313
0.609
0.410
21 d
0.55
0.54
0.54
0.54
ageing time
0.380
0.388
0.537
Chewiness (kg)
7 d
0.72
0.75
0.81
0.12
0.394
0.547
0.944
21 d
0.89
0.83
0.89
0.89
ageing time
0.440
0.159
0.509
Resilience
7 d
0.23
0.22
0.22
0.01
0.522
0.909
0.276
21 d
0.23
0.22
0.22
0.22
ageing time
0.181
0.473
0.773
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 ().
