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Open Access Article

Changes in Physico-Chemic and Storage Properties of Dry out-Aged Beefiness Loin Using Electric Field Refrigeration System

Section of Animal Resource Science, Kongju National University, Yesan 32439, Chungnam, Korea

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Author to whom correspondence should be addressed.

Academic Editor: Manuel Juárez

Received: 28 April 2022 / Revised: 21 May 2022 / Accepted: 23 May 2022 / Published: 24 May 2022

Abstract

The aim of this study is to establish the dry out aging menses of beef loin in an electric field refrigeration system. Beefiness loins (Korea quality grade 2) were dry aged at 0, −i, and −2 °C temperature in an electrical field refrigeration organization (air velocity, 5 ± 2 g/southward) and aging stopped as the value of TPC reached 7 log CFU/thou. Samples were examined by aging yield, trimming yield, pH, colour, h2o holding capacity (WHC), cooking yield, shear force, total plate count (TPC), 2-thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). The results for aging yield, trimming yield, redness, yellowness, and blush decreased with increasing the dry aging flow. Contrariwise, those for pH, lightness, hue angle, WHC, and cooking yield increased with the dry out aging period. In shear forcefulness, the lowest value occurred at four weeks at all temperatures. The results for TPC, TBARS, and VBN increased with aging period, and VBN at 6 weeks at 0 °C and ix weeks at −i °C exceed the standard value (20 mg/100 1000), while dry aging temperature had an effect on physico-chemic and storage properties by lower temperatures showed slower progress. Therefore, dry aging on an electric field air-condition organization can be used until 4 weeks at 0 °C, 8 weeks at −one °C, and 10 weeks at −ii °C. Yet, considering physico-chemical properties, 4 weeks at every temperature is suitable for manufacturing soft dry-aged beef loin.

ane. Introduction

In South korea, the standard beef quality grades are divided into grades 1⁺⁺, 1⁺, 1, 2, and 3 based on marbling (grades one to 9) [i]. Grades 1⁺⁺ and i⁺ show a prevalence rate of xxx.seven%, just their consumer preference is 73.seven%, which is quite loftier [2]. Most of the low-grade beef with a low consumer preference rating is Holstein, which is a major livestock breed consumed in South korea along with Hanwoo (a breed of cattle native to Korea) [three,4]. Holstein beef has a relatively loftier protein content despite its low marbling content, it has potential value every bit a nutrient ingredient that meets the needs of modern people who prefer high-poly peptide, low-fat foods [5]. Therefore, the texture of Holstein meat needs to be improved as the consumers prefer, and to solve this problem, diverse techniques such as aging, brining, and physical tenderization are applied [vi,vii].

Aging is a typical method of improving the sensory quality of meat, and the texture is effectively enhanced through complex changes in musculus metabolism after slaughtering [viii]. Dry crumbling is the process of aging the meat by exposing the meat surface to the air, which leads to the hydrolysis of proteins and fat past leaner to quickly improve the tenderness of the meat [nine]. By and large, dry aging takes place between 0 °C and four °C, merely long-term aging is difficult considering microorganisms on the meat surface produce peroxides and aldehydes [10]. At low temperatures (−1 °C to −3 °C), on the other hand, the water content in the meat freezes, which increases the book of the h2o molecules, destroying musculus. When thawed, information technology leads to a big corporeality of drip loss, along with decreases in qualities such as water property chapters (WHC), texture, and sensory properties [11].

In an electric field refrigeration arrangement, the h2o molecules independent in the food vibrate in the direction of the electrical field they are exposed to, and as a result, a hygienically prophylactic state can exist maintained without freezing at a temperature below the freezing indicate [12]. Refrigeration systems take been reported to exist a promising technology that tin can maintain the freshness of foods by inhibiting microbial growth at low temperatures [13]. Furthermore, electric field refrigeration systems can have a positive effect on meat by increasing flavor, yield, and storage backdrop through physical and biochemical changes in a hygienically safe state [xiv]. Accordingly, few studies have been conducted in which electrical fields are applied to meat [xv].

In South Korea, however, the electric field dry-aging standard is unclear, and at that place are very few cases of the awarding of electric field refrigeration systems [xvi]. Therefore, we aim to employ this report to provide bones data to establish an electrical field dry-aging organisation using an electrical field refrigeration system at temperatures below freezing bespeak.

2. Materials and Methods

2.1. Preparation of Dry-Aged Beef Loin

Beef loin (Holstein; M. longissimus dorsi; Korea quality grade two; Ihome meat, Seoul, Korea) was refrigerated for 24 h subsequently slaughter, and loins were cold delivered inside 12 h and used after removing backlog fat and connective tissues. For the experiment, beef loins were collected from a total of 27 carcasses. The loins of the carcasses were grouped into three groups and then severed in 290–310 1000 portions and randomly placed in an electric field refrigerator organisation [10] (air velocity, v ± 2 m/due south; electrical field strength, 5 kV; ARD-090RM-F, Mars, Fukushima, Nihon) at three temperatures, 0 °C, −one °C, −ii °C, and crumbling stopped equally the value of TPC reached 7 log CFU/chiliad. After aging, samples were trimmed for experiments, and the crust (surface of dry-aged beef loin) was examined for storage properties and the inner edible parts for physico-chemical properties.

2.two. Aging Yield

The aging yield of the samples was determined from the weights both before and after dry aging with the following formula [17].

$$\mathrm{Aging}\mathrm{yield}\left(\%\right)=\frac{\mathrm{Sample}\mathrm{weight}\mathrm{after}\mathrm{aging}\left(\mathrm{g}\right)}{\mathrm{Sample}\mathrm{weight}\mathrm{earlier}\mathrm{aging}\left(\mathrm{g}\right)}\text{×}100$$

ii.iii. Trimming Yield

The trimming yield of the samples was adamant from the weights both before and later trimming the surface of dry-aged beef loins (crust) with the following formula [17].

$$\mathrm{Trimming}\mathrm{yield}\left(\%\right)=\frac{\mathrm{Sample}\mathrm{weight}\mathrm{later}\mathrm{trimming}\left(\mathrm{g}\right)}{\mathrm{Sample}\mathrm{weight}\mathrm{after}\mathrm{aging}\left(\mathrm{g}\right)}\text{×}100$$

two.iv. pH

The samples were homogenized with distilled water (1:4, 5/v) using an Ultra Turrax homogenizer (HMZ-20DN, Poonglim Tech, Seongnam, Korea) for 1 min at 6991× g. Afterwards homogenizing, the pH of the mixture was determined using a pH meter (Model S220, Mettler-Toledo, Columbus, OH, Us). Prior to the analysis, the pH meter was calibrated in room temperature using pH buffer solutions of pH 4.01 ± 0.01, pH vii.00 ± 0.01, and pH 10.00 ± 0.01 (Suntex Instruments co. ltd., New Taipei Urban center, Taiwan).

2.5. Color

Subsequently dry out aging finished, the samples' cores were cut into 5 × five × five cmⁱⁱⁱ blocks right away and surfaces were randomly evaluated using a colorimeter, adapted to operate with an discontinuity of 8 mm, ii° standard observer, illuminant D65, and pulsed xenon lamp as a default light source. Before measuring, the device was calibrated with a white plate, CIE L*: +97.83, CIE a*: −0.43, and CIE b*: +ane.98 (CR-10, Minolta, Tokyo, Japan); the lightness (CIE L*), redness (CIE a*), and yellowness (CIE b*) were recorded. The Hue bending and Chroma value were calculated with the post-obit formula.

$${\mathrm{Hue}\mathrm{angle}=\tan }^{-1}{\mathrm{b}}^{*}{/\mathrm{a}}^{*},\mathrm{Chroma}={\left({\mathrm{a}}^{*2}{+\mathrm{b}}^{*2}\right)}^{\frac{\mathrm{ane}}{2}}$$

2.6. Water Property Capacity (WHC)

The WHC of samples was determined past the filter paper printing method [18]. An amount of 0.3 g of dry-aged beefiness loin inner role was placed at the centre of the filter paper (Whatman No. 1, GE Healthcare, Chicago, IL, USA) and compressed for 3 min using a plexiglass plate device. The WHC was calculated with the post-obit formula.

$$\mathrm{WHC}\left(\%\right)=\frac{\mathrm{Meat}\mathrm{area}\left({\mathrm{mm}}^2\right)}{\mathrm{Exudation}\mathrm{expanse}\left({\mathrm{mm}}^2\right)}\text{×}100$$

2.seven. Cooking Yield

The cooking yield of the samples was adamant from the weights earlier and after cooking (core temperature 72 ± one °C for 120 min by convection) and so after cooling at 10 °C for 20 min with the following formula [19].

$$\mathrm{Cooking}\mathrm{yield}\left(\%\right)=\frac{\mathrm{Sample}\mathrm{weight}\mathrm{subsequently}\mathrm{cooking}\left(\mathrm{one\; thousand}\right)}{\mathrm{Sample}\mathrm{weight}\mathrm{before}\mathrm{cooking}\left(\mathrm{g}\right)}\text{×}100$$

ii.8. Shear Force

Samples were cut into 1 × 1 × 1 cm^three blocks and each block was analyzed using a texture analyzer (TA 1, Lloyd, Largo, FL, USA); the machine analyzing atmospheric condition were every bit follows: Five-blade with a exam speed of 21.0 mm/s, a caput speed of 21.0 mm/south, a distance of 22.0 mm, and a force of v.vi N. Measured values are expressed in Newtons (Due north).

2.9. Total Plate Count (TPC)

A sample of 10–20 grand of crust sample was placed into sample numberless (193OF, 3M, Saint Paul, MN, Us) with 0.1% buffer peptone water twice the weight of samples. Subsequently measuring, samples were stomached in a stomacher (WH4000-2751-9, 3M, Saint Paul, MN, U.s.a.) for two min and prepared by repeating as many dilutions every bit necessary. Diluted samples were plated in typic soy agar (BD Difco, Franklin Lakes, NJ, USA) and incubated at 37 °C in an incubator (WSC-2610, ATTO, Tokyo, Nihon) for 24 h. Counts were recorded as colony forming units per gram (CFU/g).

2.ten. Thiobarbituric Acid Reactive Substances (TBARS)

Lipid oxidation caste of samples were determined using the TBARS method of Witte et al. [20]. 5 grams of crust sample, 12.five mL of ten% PCA solution, and 200 µL of 0.3% BHT were homogenized using homogenizer (AM-five, Nihonseiki, Tokyo, Japan) for 1 min and filtered with filter paper (Whatman No. i, GE Healthcare), so 5 mL of filtrate was mixed with 0.02 M TBA solution and reacted in a 100 °C h2o bath (JSWB-30T, JSR, Gongju, Korea) for 10 min. Measurements were then fabricated using a multi-fashion microplate reader (Spectra Max iD3, Molecular devices, San Jose, CA, USA) at an absorbance of 532 nm. The amount of malondialdehyde (MDA) was calculated using a standard curve prepared from i,one,three,3-trethoxypropane, and the TBARs value was reported as mg MDA per kg of sample.

2.11. Volatile Basic Nitrogen (VBN)

VBN was determined using the method of Choi et al. [21]. Ten grams of crust sample was weighted with xxx mL of distilled h2o and homogenized at 10,923× g for 1 min. Afterward homogenizing, information technology was massed with distilled water to 100 mL and filtered through filter paper (Whatman No. 1, GE Healthcare). The outer chamber of the Conway unit was filled with 1 mL of filtrate and the inner bedroom was filled with i mL of 0.01 N H₃BO₃, and then 100 µL of Conway reagent was put in the inner chamber and 1 mL of 50% K_twoCO₃ was put in the outer sleeping room and sealed. The unit was incubated at 37 °C for 2 h, after which the collected liquid of the inner sleeping accommodation was titrated with 0.02 North H_twoSO_iv and calculated using the following formula:

$$\mathrm{VBN}(\mathrm{mg}/100\mathrm{g})=(\mathrm{A}-\mathrm{B})\text{×}(\mathrm{f}\text{×}0.02\mathrm{Due\; north}\text{×}14.007\text{×}100\text{×}\mathrm{c})/\mathrm{South}$$

where A is the volume of sulfuric acid consumed for the sample titration (mL), B is the book of sulfuric acrid consumed for the blank titration (mL), f is factor of reagent, N is normality, c is dilution ratio, and S is sample weight

two.12. Statistical Analysis

All experimental results were assessed after a minimum of 3 repeated trials. Statistical analyses were performed using SAS (version ix.3 for window, SAS Establish Inc., Cary, NC, U.s.a.) at a confidence level of p < 0.05; results are indicated herein every bit a hateful and standard fault of the means (SEM). Data were bundled past two different factors (temperature and aging period) and significant differences were verified using a one-way analysis of variance (ANOVA) and Duncan's multiple range tests.

The general linear model (GLM) of the ANOVA was used to determine, separately, the meaning differences in the aging yield, trimming yield, pH, color, WHC, cooking yield, shear force, TPC, TBARS, and VBN measurements of beef loin samples among aging periods and temperatures.

iii. Results and Discussion

3.1. Aging Yield and Trimming Yield

Table 1 shows the aging yield and trimming yield of beefiness loin, which was dry out aged using the electric field refrigeration system. The crumbling yield showed a decreasing trend as the aging menstruum increased at all temperatures. In the second, fourth, and 6th weeks, a significantly college aging yield was shown at 0 °C than at −one °C and −2 °C (p < 0.05). This is considering dry out crumbling leads to extensive water evaporation due to the surface beingness exposed to the air, and, consequently, a thick chaff is produced on the surface, which affects the aging yield [17]. As the internal h2o content of the meat evaporates, the crumbling yield decreases, and when there are no elements that prevent contraction, such as basic and intermuscular fat, the aging yield decreases more speedily [22]. The trimming yield showed a decreasing trend as the aging period increased at all temperatures. In the second, seventh, eighth, and ninth weeks of aging, the trimming yield was significantly higher at −2 °C than at −1 °C (p < 0.05). This is because in the example of dry out aging, the surface is exposed to the air, and equally the temperature drops, the contraction rate of the muscles slows down, which decreases the drainage rate of the internal water content to the exterior [23]. If the water content drainage rate decreases, the reduction of the water content also slows down, and the hardening of the meat surface proceeds more slowly [24]. Therefore, if the electric field refrigeration system is used to proceed with dry aging, hardening will occur more slowly as the temperature decreases, producing a larger edible function.

iii.2. pH and Colour

Table two shows the pH values of beef loin dry out aged using the electrical field refrigeration system. pH showed an increasing trend equally the aging catamenia increased at all temperatures, and it increased more slowly as the crumbling temperature dropped. The rising in pH with an increment in the dry-aging period is due to the alkaline metal substances produced past the proteolytic activeness of micro-organisms [25]. The proteolytic action of micro-organisms is less active at low temperatures, leading to slower production of alkaline metal substances, which affects pH [26]. Because a ascent in pH inhibits the oxidation of myoglobin, it tin minimize the discoloration of aged meat [27], and information technology is adamant that if dry out crumbling is performed at low temperatures, as in this written report, the discoloration rate will decrease, having a positive effect on the quality.

Tabular array 3 shows the color values of the beefiness loin dry anile using the electric field refrigeration system. The lightness value (CIE L*) showed an increasing trend as the aging menstruum increased at all temperatures. The lightness has a positive correlation with pH, and if pH increases, the length of the sarcomeres increases, which lightens the nighttime segments, affecting lightness [28]. Furthermore, as the space between muscle fibers increases due to the increase in pH, the light absorption charge per unit increases forth with a subtract in the reflection rate, resulting in a higher lightness [29]. On the other hand, the redness (CIE a*) and yellowness (CIE b*) tended to decrease every bit the aging flow increased at all temperatures. It seems that as oxygen and the myoglobin of aged meat bond, they form oxidized myoglobin, affecting the redness and yellowness [30]. When the heme pigment of myoglobin bonds with oxygen, the redness and yellowness of the anile meat decrease, and in the case of dry-aged meat, the oxidation reaction is greater because the area exposed to the air is large [31]. At all temperatures, equally the aging period increased, the hue angle showed an increasing trend, and the chroma showed a decreasing tendency. Hue bending and chroma are affected by the redness: if the redness decreases, the blush decreases and the hue angle increases [32]. The metmyoglobin concentration is used equally an indicator of the caste of discoloration of meat based on the correlations of redness, hue angle, and chroma [33]. In this study, we have confirmed that at all temperatures, as the aging period increases, the lightness and hue angle of beefiness increment, and the redness, yellowness, and chroma decrease, resulting in discoloration. Furthermore, information technology is determined that dry-aged meat having a similar chromaticity as fresh meat tin can exist produced at low temperatures since discoloration will occur slowly.

3.3. WHC, Cooking Yield, and Shear Force

Table 4 shows the WHC values of the beef loin dry out aged using the electric field refrigeration organization. WHC showed an increasing trend equally the aging period increased at all temperatures. In meat, WHC has a positive correlation with pH [34], and this report also showed that the pH and WHC of the meat dry out aged using the electrical field refrigeration organization take a positive correlation. As the pH increases, the number of anion increased and it spread the gap between musculus fibers, which increases the space that can store water, resulting in a higher WHC [35]. Furthermore, equally the aging period of dry-anile meat increases, the free water in the meat evaporates, increasing the WHC [36]. In this study, therefore, it was adamant that as the aging temperature drops, the evaporation of complimentary water inside the dry-aged meat is inhibited, resulting in a gradual increase in WHC.

Tabular array five shows the cooking yield and shear force of the beef loin dry anile using the electric field refrigeration organisation. The cooking yield showed an increasing trend as the aging period increased at all temperatures. Macharáčková et al. [37] reported that the cooking yield increased as the dry-aging period increased, which was similar to the result of this study. The correlation between WHC and cooking yield is determined by the amount of h2o present between the musculus fibers lost during the cooking process [38]. This reduces the loss of water through the chemical bond of the proteins of the fragmented cytoskeletons, resulting in a higher cooking yield [39]. Furthermore, since free water has already evaporated during the dry-aging process, the amount of water lost through cooking is small, and this written report also confirms that the cooking yield increases forth with the WHC.

The shear forcefulness showed the lowest value in the fourth week at 0 °C and −two °C and in the second and quaternary weeks at −1 °C (p < 0.05). Calpain, a proteolytic enzyme that affects shear force, is agile at the beginning of aging and decreases as the aging menses increases [xl]. Calpains are active upwards to three weeks of aging on average, and afterward, because the calpains become less active, the shear force no longer increases or rises only slightly [41]. Furthermore, the h2o content affects the shear force, and in dry aging, the evaporation of gratis h2o in the meat occurs rapidly, while in the latter half of aging, the shear force does not decrease but increases due to the hardening of the meat [25]. Therefore, based on the WHC, cooking yield, and shear forcefulness results, we have determined that the tissues are softest when the meat is dry aged for four weeks when using the electric field refrigeration system.

3.iv. TPC, TBARS and VBN

Effigy 1 shows the TPC of the beef loin dry aged using the electric field refrigeration system. The TPC showed an increasing trend as the crumbling catamenia increased at all temperatures versus a more than gradually increasing tendency as the temperature dropped. In the dry-aging process, micro-organisms are an of import gene involved in the safe of food and the tenderness and flavor of meat, and they are afflicted by the aging temperature [42]. Microbial growth and proteolysis occur rapidly in meat at loftier temperatures, merely slowly at low temperatures [nine]. Furthermore, at low aging temperatures, the growth of Pseudomonas sp., psychrotrophic bacteria, affects TPC [43]. The microbial growth is a benchmark for determining whether the meat is spoiled or non: If the TPC exceeds 7 log CFU/mg, it is determined that the meat is spoiled [44]. In this report, therefore, we determined that within a range not exceeding 7 log CFU/mg, the electric field refrigerator dry aging is well-nigh suitable for up to seven weeks at 0 °C, 9 weeks at −one °C, and 10 weeks at −two °C.

Figure 2 shows the lipid oxidation caste (TBARS) of the beef loin dry aged using the electric field refrigeration system. The TBARS showed an increasing trend as the aging catamenia increased at all temperatures and a more gradually increasing trend every bit the temperature dropped. Considering dry aging is performed with exposure to the air, lipid oxidation occurs more rapidly than with other crumbling methods [45]. MDA, a reactive chemical compound formed by lipid oxidation, spreads to sarcoplasmic proteins and interacts with myoglobin, causing discoloration [46]. The MDA production rate becomes slower as the crumbling temperature drops [47]. Considering that rancid season is a unique flavour of dry out-aged beef, Ribeiro et al. [48] recommend 2.28 mg MDA/kg or less as a standard for TBARS. In this study, therefore, nosotros adamant that if meat is dry out aged using the electric field refrigeration arrangement, it will be rubber in terms of quality and hygiene since the TBARS will not exceed 2.28 mg MDA/kg at all temperatures.

Figure 3 shows the VBN of the beef loin dry aged using the electrical field refrigeration organisation. The VBN showed an increasing trend every bit the aging menstruum increased and a more gradually increasing tendency as the temperature dropped. The master cause of the VBN is amino acid deamination past proteolytic enzymes and the ammonia production by micro-organisms [49]. At low temperatures, the proteolysis and the microbial growth tedious down, resulting in a gradual increase in VBN [l]. Furthermore, Lee et al. [51] take reported that storage at a temperature below the glass transition temperature may reduce the increment in the amount of volatile basic nitrogen. VBN has a positive correlation with TPC, and in the instance of beef, it is known that the early stage of decaying occurs between fifteen and xx mg/100 thousand [52]. In this written report, we adamant that, within a range of VBN values that do not exceed 20 mg/100 yard, meat dry aged using the electric field refrigeration system will exist safe in terms of quality and hygiene for up to 4 weeks at 0 °C, 8 weeks at −1 °C, and x weeks at −two °C.

4. Conclusions

This study investigated the physico-chemical (aging yield, trimming yield, pH, color, WHC, cooking yield, and shear force) and storage properties (TPC, TBARS, and VBN) of beef loin to establish the dry aging period in an electric field refrigerating system (temperature: 0, −1, −2 °C). Regarding its physico-chemic backdrop, with increasing dry aging period, aging yield, trimming yield, redness, yellowness, and chroma decreased, and pH, lightness, hue bending, WHC, and cooking yield increased. While shear force showed its lowest value at 4 weeks at all 3 temperatures. The results of storage properties showed that TPC and TBARS satisfied the standard values (TPC: vii log CFU/mg, TBARS: 2.28 mg MDA/kg) during the dry aging catamenia. However, VBN at 6 weeks at 0 °C and 9 weeks at −1 °C exceeded the standard value (20 mg/100 1000). In conclusion, the dry crumbling periods when using an electric field refrigerating system must not exceed four weeks at 0 °C, 8 weeks at −1 °C, or 10 weeks at −2 °C. However, because the texture, iv weeks at all temperatures seems to be suitable for manufacturing soft dry-aged beef loin.

Writer Contributions

Conceptualization, H.-Y.Grand.; methodology, Grand.-M.Thousand.; software, South.-H.Fifty.; validation, H.-Y.M.; formal analysis, K.-K.M.; investigation, One thousand.-1000.Chiliad.; resources, H.-Y.K.; data curation, S.-H.L.; writing—original draft preparation, Thousand.-G.1000.; writing—review and editing, Thousand.-M.M. and S.-H.L.; supervision, H.-Y.Chiliad.; project assistants, H.-Y.Yard.; funding acquisition, H.-Y.K. All authors accept read and agreed to the published version of the manuscript.

Funding

This inquiry was supported by Basic Science Research Program through the National Research Foundation of Korea (KRF) funded past the Ministry of Education (2018R1D1A1B07049938).

Institutional Review Lath Statement

Not applicable.

Informed Consent Statement

Non applicable.

Information Availability Statement

Data sharing is not applicable to this article.

Conflicts of Involvement

The authors declare no conflict of involvement.

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Effigy 1. TPC of dry-aged beef loin on 0, −1, −2 °C temperature electric field refrigerate system. ^a–f Means in the same temperature with dissimilar letters are significantly different (p < 0.05). ^A–C Ways in the same fourth dimension with different letters are significantly unlike (p < 0.05). Samples were measured until aging stopped as the value of TPC reached 7 log CFU/g.

Figure 1. TPC of dry out-aged beef loin on 0, −i, −2 °C temperature electrical field air-condition system. ^a–f Means in the same temperature with different letters are significantly different (p < 0.05). ^A–C Means in the same fourth dimension with unlike letters are significantly different (p < 0.05). Samples were measured until aging stopped as the value of TPC reached seven log CFU/k.

Figure ii. TBARS of dry-aged beefiness loin on 0, −1, −2 °C temperature electric field refrigerate system. ^{a– h} Means in the aforementioned temperature with different messages are significantly different (p < 0.05). ^{A – C} Means in the same time with dissimilar letters are significantly different (p < 0.05). Samples were measured until aging stopped as the value of TPC reached 7 log CFU/m.

Figure 2. TBARS of dry-aged beef loin on 0, −1, −ii °C temperature electric field refrigerate system. ^{a– h} Means in the same temperature with different letters are significantly different (p < 0.05). ^{A – C} Means in the aforementioned time with unlike letters are significantly dissimilar (p < 0.05). Samples were measured until aging stopped every bit the value of TPC reached seven log CFU/thou.

Figure 3. VBN of dry-anile beef loin on 0, −one, −two °C temperature electric field refrigerate organisation. ^{a– d} Means in the same temperature with dissimilar letters are significantly unlike (p < 0.05). ^{A, B} Ways in the same time with unlike letters are significantly different (p < 0.05). Samples were measured until aging stopped equally the value of TPC reached 7 log CFU/1000.

Figure iii. VBN of dry-anile beefiness loin on 0, −1, −2 °C temperature electric field refrigerate system. ^{a– d} Ways in the aforementioned temperature with unlike messages are significantly unlike (p < 0.05). ^{A, B} Means in the same time with unlike letters are significantly different (p < 0.05). Samples were measured until aging stopped as the value of TPC reached 7 log CFU/g.

Table i. Aging yield and trimming yield of dry-aged beef loin on 0, −1, −two °C temperature electrical field air-condition organization.

Table 1. Aging yield and trimming yield of dry out-anile beef loin on 0, −1, −ii °C temperature electric field refrigerate organisation.

Trait	Temperature (°C)	Fourth dimension (Calendar week)								SEM (1)
		0	ii	4	half dozen	7	8	nine	10
Aging yield (%)	0	-	83.67 aA	71.69 bA	63.66 cA	56.51 dA				0.45
	−1	-	66.37 aB	57.79 bC	53.20 bcB	48.45 cdB	45.76 d	45.08 dB		0.48
	−2	-	79.48 aA	65.93 bB	54.72 cB	49.74 dB	49.24 d	47.73 dA	46.64 d	0.25
Trimming yield (%)	0	-	74.04 aA	58.xc b	fifty.22 b	30.49 cB				1.08
	−1	-	56.46 aB	54.52 a	45.33 b	35.53 cB	31.91 cdB	26.25 dB		0.45
	−ii	-	74.34 aA	56.20 b	49.13 c	44.57 cdA	43.20 cdA	41.50 deA	36.55 eastward	0.35

Table 2. pH of dry-anile beef loin on 0, −i, −two °C temperature electric field air-condition arrangement.

Table ii. pH of dry-aged beef loin on 0, −one, −2 °C temperature electric field refrigerate arrangement.

Trait	Temperature (°C)	Time (Week)								SEM (1)
		0	two	4	half dozen	7	8	nine	x
pH	0	5.27 c	v.58 bA	v.60 abA	5.75 abA	5.86 a				0.02
	−i	5.27 c	5.lx bA	5.62 bA	5.67 bA	5.68 b	5.71 bA	5.81 aA		0.01
	−2	5.27 c	5.44 bB	v.47 aB	v.49 aB	5.50 a	5.50 aB	five.50 aB	5.51 a	0.01

Table 3. Color of dry-anile beef loin on 0, −i, −two °C temperature electric field air-condition organisation.

Table 3. Color of dry out-aged beef loin on 0, −1, −2 °C temperature electrical field refrigerate system.

Trait	Temperature (°C)	Time (Week)								SEM (one)
		0	2	4	6	7	eight	9	10
CIE L*	0	39.38 c	twoscore.96 c	41.threescore bc	44.02 abA	46.43 aA				0.31
	−one	39.38 d	40.83 c	41.thirteen c	41.53 bcB	41.83 bcB	42.43 b	46.23 aA		0.09
	−2	39.38 d	41.x c	41.70 bc	42.07 bcAB	42.23 bcAB	42.43 bc	42.90 bB	45.85 a	0.10
CIE a*	0	18.38 a	14.68 bB	10.24 c	8.48 cdAB	6.83 d				0.29
	−1	xviii.38 a	14.ninety bB	10.16 c	6.27 dB	5.33 de	5.13 de	four.37 e		0.09
	−2	18.38 a	17.ten aA	13.30 b	9.l cA	6.23 d	5.55 d	3.60 de	2.fourscore e	0.eleven
CIE b*	0	eight.65 a	7.33 b	half dozen.35 bc	5.48 cd	4.97 dA				0.17
	−ane	8.65 a	7.43 b	5.57 c	2.97 d	2.83 dB	2.43 d	2.23 d		0.10
	−2	8.65 a	7.55 ab	5.95 b	iv.03 c	3.87 cdAB	3.73 cd	3.67 cd	2.07 d	0.12
Hue angle	0	25.21 b	27.50 b	31.54 aA	32.92 a	35.55 aA				0.42
	−1	25.21 bc	26.50 ab	thirty.41 aA	25.39 bc	23.68 bcB	21.44 cB	27.32 abB		0.29
	−ii	25.21 de	24.44 due east	22.76 eB	27.55 d	31.74 cA	33.17 cA	fifty.18 aA	45.82 b	0.18
Chroma	0	20.31 a	16.55 bB	12.91 c	10.18 dA	8.14 dA				0.29
	−i	20.31 a	16.66 bB	11.01 c	6.94 dB	6.32 dB	5.71 de	iv.82 east		0.08
	−2	twenty.31 a	18.78 aA	fourteen.69 b	10.39 cA	seven.34 dAB	6.65 de	four.54 ef	three.00 f	0.16

Table 4. WHC of dry out-aged beef loin on 0, −i, −ii °C temperature electric field refrigerate system.

Table 4. WHC of dry-aged beef loin on 0, −1, −2 °C temperature electric field air-condition system.

Trait	Temperature (°C)	Time (Calendar week)								SEM (1)
		0	2	4	half dozen	7	8	9	10
WHC (%)	0	35.43 d	61.91 cA	80.82 bA	xc.22 abA	95.82 aA				0.88
	−1	35.43 f	52.00 cAB	58.36 dB	68.69 cB	89.69 bA	91.50 b	96.40 a		0.19
	−2	35.43 g	43.01 fB	48.03 eC	61.22 dB	75.46 cB	85.58 b	97.51 a	98.thirty a	0.17

Tabular array v. Cooking yield and shear forcefulness of dry-aged beef loin on 0, −1, −2 °C temperature electric field refrigerate system.

Table v. Cooking yield and shear strength of dry-aged beef loin on 0, −one, −2 °C temperature electric field refrigerate organization.

Trait	Temperature (°C)	Time (Week)								SEM (1)
		0	2	four	6	vii	8	9	10
Cooking yield (%)	0	lxx.76 c	83.29 bA	84.18 bA	92.19 aA	94.35 aA				0.28
	−i	seventy.76 c	77.88 bAB	87.37 aA	88.52 aB	xc.41 aB	90.55 a	91.52 aA		0.27
	−2	70.76 e	75.09 dB	79.94 cB	83.46 bcC	86.04 abC	86.xc ab	87.76 abB	90.ten a	0.21
Shear force (Northward)	0	45.35 ab	35.67 cA	25.75 dA	38.41 bcA	47.30 aA				0.66
	−1	45.35 a	24.88 dB	23.sixteen dB	31.39 cB	35.64 bcB	37.70 b	44.11 a		0.42
	−2	45.35 a	28.05 eB	twenty.80 fB	31.57 dB	33.75 cdB	35.21 c	39.35 b	42.55 ab	0.twenty

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