COMPARATIVE STUDY ON PHYSICO-CHEMICAL CHANGES DURING DRY AGING OF BLACK ANGUS AND ROMANIAN SPOTTED BEEF

  • Maria-Cristina Colciar UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA
  • Adriana P. David
  • Giorgiana M. Cătunescu
  • Ioana M. Bodea
  • Mihai Voevod
  • Manuel-León Camacho
  • Maria Tofană
Keywords: beef meat, dry aging, chemical composition, Romanian Spotted, Black Angus

Abstract

The Black Angus (BA) beef meat is considered worldwide as the ideal choice for a successful, tasty and at the same time healthy steak. The Romanian spotted beef (RS) is known as a mixed breed, it is exploited in Romania almost exclusively for milk and rarely for meat. The aim of this study was to compare the physical-chemical changes in BA versus RS after a 21 day of dry aging period. The parameters studied were content of fat (%), content of protein (%), content of collagen (%), content of water (%) and collagen-protein ratio. For all compounds studied, the aged samples present significant changes compared to the initial day. The Pearson correlation highlighted a positive correlation between protein and humidity content and a negative correlation between fat and protein (p<0.05).

Published
2024-07-08
Section
Research articles