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

  • Maria-Cristina Gliga Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Romania
  • Adriana David Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, Romania
  • Georgiana Cătunescu Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, Romania
  • Ioana Bodea Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, Romania
  • Mihai Voevod Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372, Romania
  • Manuel León-Camacho Lipid Characterization and Quality Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Building, 46. Ctra. Sevilla-Utrera, km 1. 41013, Sevilla
  • Maria Tofană Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372, Romania
Keywords: beef, dry aging, chemical composition, Romanian Spotted, Black Angus

Abstract

The Black Angus (BA) beef is considered worldwide as the ideal choice for a wholesome, tasty and at the same time healthy steak. The Romanian spotted (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 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 the studied compounds, 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
2024-08-08
Section
Research articles