A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef

  • Maria-Cristina GLIGA Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
  • Manuel LEÓN-CAMACHO Lipid Characterization and Quality Department, Instituto de la Grasa (CSIC), Spanish National Research Council, 41013 Seville, Spain
  • Giorgiana M. CĂTUNESCU Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania
  • Ancuța Mihaela ROTAR Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
  • Carmen Rodica POP Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
  • Francisc Vasile DULF Department of Environmental and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
  • Ioana M. BODEA Department of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372 Cluj-Napoca, Romania
  • Răzvan ODOCHEANU Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
  • Maria TOFANĂ Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
DOI: https://doi.org/10.15835/buasvmcn-fst:2024.0021
Keywords: Romanian Spotted; Black Angus; wet-ageing; dry-ageing; fatty acids; microbiological characterization.

Abstract

The escalating demand for meat driven by the increase of the global population requires substantial advancements in the beef sector. Among the various cattle breeds bred for meat, Black Angus (BA) is renowned for its adaptability and commendable performance in meat production. In contrast with BA, the Romanian Spotted (RS) is a local study breed which constitutes a significant proportion of Romania's livestock and it could become an alternative to BA in a localized market.  This study aims to assess the suitability of RS beef to dry-ageing in comparison to BA by investigating the impact of dry-aging (DA) and wet-aging (WA) techniques on two distinct anatomical parts, specifically Longissimus thoracis (LT) and Longissimus lumborum (LL), of each breed. The quality of the aged products was assessed in terms of microbiological characteristics, fatty acid composition and the changes in their values at the end of the ageing process compared with the initially quality of the raw meat. The study showed significant changes in the fatty acid composition profile after ageing, for both types of ageing, and for both breeds. Furthermore, this study highlights the possibility of valorizing local breeds in the production of aged beef.

Published
2024-11-15
Issue
Vol. 81 No. 2 (2024): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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