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