Progress 05/15/17 to 05/11/22
Outputs
Target Audience:• Target audiences will include local beef (meat) producers/processors, producer groups, local food coordinators, and peer meat science researchers/students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One PhD student (Derico Setyabrata), one visiting PhD student (Siwen Xue), one MS student (Maria Nondorf) and one undergraduate research assistant (Anna Wagner) worked on collecting further chemical, physical and metabolomics data and conducting the concurrent beef curst trial and subsequent data collection for meat quality, physicochemical attributes, and sensory characteristics. The doctoral student (Derico Setyabrata), visiting scholar and undergraduate student attended multiple national/international conferences (e.g. ICoMST - International Congress of Meat Science and Technology 2018 - Australia and 2020 - virtual meeting and RMC - Reciprocal Meat Conference) to present some of findings of the current study and to participate in the student research competitions. Derico's abstract was featured as the Chair selected abstract and Anna won the second place in the Undergraduate Research Competition. Derico Setyabrata (currently Assistant Professor at University of Arkansas) was awarded for the Phi Tau Sigma - AMSA Research with Impact Scholarship Award for his dissertation research work (dry-aged cull cow beef). For Objective 3, Mario Ortez, PhD student in the Department of Agricultural Economics, led the data collection and analysis under the guidance of co-PI Drs. Widmar and Thompson. Mr. Ortez incorporated the estimation of consumer willingness to pay for aging practices into his own dissertation research. Mr. Ortez has made major contributions to the project, but also benefited through the project in terms of training and mentorship. How have the results been disseminated to communities of interest?From this project, a total of 7 published peer-reviewed journal articles, 1 currently under revision, 1 review manuscript in preparation, 7 abstracts, and 4 conference proceeding papers were published. The PI Kim gave more than 20 national and international presentations including give keynote presentations at the concurrent session (Metabolomics Approach to Improve Meat Quality and Value) and the technical session for dry-aging at the RMC meeting, the International Congress of Meat Science and Technology (ICoMST), Berlin, Germany as well as Melbourne, Australia, ASAS national meeting, IFT-Muscle Food division and AAAP meeting. The PI Kim also gave virtual keynote presentations at the International Symposium by BK 21 Four Global Program for Animal Resource and Technology. Korea, as well as several universities and research institutes in Korea to present some of the key findings of the current research works. Also, Dr. Kim gave AMSA Special Webinar Invited presentation entitled "Dry- aging beef: Bridging the gap between science and art". Some of the results of the current project were also disseminated through online media coverage such as American Association of Meat Processors and Meatingplace online magazine articles. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
In Objective 1 - Determine the impact of optimized dry-aging on physicochemical, microbiological shelf-life, and sensory eating quality attributes of loins from cull cow beef - and Objective 2 - Identify flavor-related chemical compounds that positively impact meat quality attributes of dry-aged loins from cull cow using a metabolomics approach coupled with other chemical assays and sensory analysis, were conducted. In brief, paired beef loins (M. longissimus lumborum) were collected at 5 d postmortem from 13 cull cow carcasses (30 mo+; Holstein). Loins were then split into 4 sections and randomly assigned to one of the four aging methods: wet-aging (WA), conventional dry-aging (DA), dry-aging in water permeable bag (DWA) and conventional dry-aging with UV-light (UDA,2 treatment/day, 5J/s/treatment). Aging were conducted for 28 d at 2ºC, 65% RH and 0.8 m/s air flow. Following the aging, dehydrated surfaces were trimmed from dry-aged sections and trim loss was recorded. Final saleable yields were recorded following deboning and trimming. Microbiological traits, such as aerobic bacteria (APC), lactic acid bacteria (LAB) and yeast and mold (YM), were analyzed for both lean and trimmed (crust) portions. The pH values of each section were determined and steaks were collected for meat quality analyses, including proximate, water holding capacity (WHC), shear force, display color stability (trained visual panel evaluation and instrumental measurements), and oxidative stability (2-thiobarbituric acid reactive substances, TBARS and carbonyl content). Steaks were evaluated for various flavor and palatability attribute by both trained (n=11) and consumer (n=130) panelist. The free amino acid concentration, fatty acid profile and volatile content were measured for all treatments. Metabolomics were analyzed using UPLC-ESI-MS system. All data were analyzed using PROC GLIMMIX of SAS. Least square means for all traits were separated (F test, P<0.05) using PDIFF option. Principal component analysis (PCA) was performed on the metabolites using the R software. A significantly higher shrink/moisture loss was observed in both DA and UDA, which was then translated to higher trim loss in both treatments compared to DWA(P<0.05). DA had the lowest saleable yield, followed by UDA, DWA and WA (P<0.05). The lowest moisture content of the lean was observed in UDA, although UDA had the highest water activity compared to other treatments (P<0.05). No significant difference was observed on shear force, cook loss and TBARS for all samples (P>0.05). Carbonyl content was not affected by aging treatment (P>0.05). In the lean meat, no significant difference was found for APC count between the treatments (P>0.05), while LAB count was found to be significantly lower in UDA (P<0.05) and YM was significantly lower in WA (P<0.05). Crust collected from UDA was observed to have the lowest count for all APC, LAB and YM (P<0.05) when compared to crust collected from other treatments. From the metabolomics analysis, 1407 metabolites were detected and 60 were significantly affected by the treatments (P<0,05). Of these, 44 were able to be identified. Greater abundance of protein metabolites was observed in all dry-aging treatments compared to WA. Similarly, free amino acids analysis also showed significant treatment effect, where dry-aged samples had greater abundance of amino acids compared to WA (P<0.05), except for aspartate, hydroxyproline and cysteine. No difference in the fatty acid profile was found between different aging treatments (P>0.05). More lipid related metabolites, however, were identified in the WA treatment, potentially from the limited exposure to the environment. Volatile analysis indicated that dry-aging generated more volatile compounds, especially from hydrocarbon and alcohol groups, compared to WA. Additionally, more sulfur containing compounds, such as thioproline and erysothiopine, were observed in dry-aging treatments compared to WA. Sulfur containing compounds have been often related to desirable flavor in beef product. Trained panel identified that DA and DWA steaks had significantly lower fat and sour flavor and a trend of lower oxidized flavor (P=0.07) compared to steaks from WA and UDA. Consumer panel, however, found no differences in sensory attributes between treatments (P>0.05). The results showed that dry-aging treatments resulted in greater amino acids and sulfur containing compounds, while more lipid related compounds were observed in WA. This observation potentially indicates that different post-harvest aging methods could affect the liberation of flavor related compounds of beef. The findings from the present study indicated that conventional dry-aging would not negatively affect the shear force, cooking loss as well as oxidative stability of loins collected from mature beef loins. Trained panelists also indicated less sour and oxidized flavor in dry-aging compared to wet-aged counterparts, showing its potential to improve mature beef loins. These improvements, along with good color stability suggested the potential of dry-aging as a natural value adding process for merchandizing cull cow beef. The UV light application significantly reduced the microbial concentration of the dry-aged beef crust, but an increase in oxidized flavor was found. For our research Objective 3 - Evaluate the economic costs and benefits of dry-aging of cull cow beef on beef producers and meat/food processors incorporating supply-side and demand-side assessments, consumer perceptions of and willingness-to-pay (WTP) for aged-beef under two methods dry-aging and wet-aging, were studied in a representative sample of n=1,275 U.S. residents alongside USDA quality grades. In general, U.S. residents are not knowledgeable regarding aged-beef but have a positive direct-stated perception of the practice. Respondents self-reported familiarity with USDA grades Prime and Choice and perceived them as superior beef attributes. Half of respondents were randomly assigned to receive a low information treatment about beef aging, while the other half saw a high information treatment with additional information about beef aging. A likelihood ratio test indicated that the two information groups could not be pooled for analysis, and a two-class latent class model was estimated for both the low information and high information treatments. Respondents in class 1, in both information treatments, had stronger preferences for beef and were more receptive of beef aging, with the exception of wet-aged beef in the low information treatment, which they were not willing to pay a premium for. The second latent class, which is probabilistically smaller, had negative WTP estimates for both aging methods under both information treatments provided. Additional information regarding beef aging was found to have a positive impact on mean WTP for dry-aged beef in latent class 2. All models revealed positive mean WTP point estimates which ordinally behaved as expected with USDA Prime commanding the highest premium and Select the least. This study demonstrated that U.S. residents may not be familiar with aging as a method to improve palatability of beef. Nevertheless, and consistent with prior literature, this study finds that consumers care the most about flavor and tenderness amongst beef attributes. Thus, beef aging, a process known to increase both of those attributes could theoretically be appealing to consumers. Compared to other beef attributes like USDA grades and Angus Beef, aged beef is not well-known and not highly regarded by consumers overall. Beef aging is one way to improve the quality and consistency for beef consumers. However, without additional marketing/branding to convey the eating characteristics of aged beef, it is unlikely at present that consumers are going to be willing to pay a premium to offset the cost of aging beef.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2022
Citation:
Ortez, M., Widmar, N.O., Thompson, N.M., Kim, Y.H.B. 2022. Valuation of beef dry and wet aged beef by U.S. consumers. Q Open. Qoac011. Journal of Agricultural, Climate, Environmental, Food, Resource, and Rural Development Economics. In Press
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Ortez, M., Widmar, N.O., Thompson, N.M., Kim, Y.H.B. 2022. What do U.S. consumers care about regarding beef and its supply chain? Meat Science. 187:108748.
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Setyabrata, D. Xue, S., Vierck, K., Legako, J., Kim, Y.H.B. 2022. Impacts of various dry-aging methods on meat quality and palatability attributes of beef loins (M. longissimus lumborum) from cull cow. Meat and Muscle Biology. 6:1-15
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
SetyabrataG, D., Wagner, A., Cooper B.R., Kim, Y.H.B. 2021. Effect of dry-aging on quality and palatability attributes and flavor-related metabolites of pork loins. Foods. 10: 2503.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Setyabrata, D., Cooper B.R., Sobreira, T.J.P., Legako, J.F., Martini, S., Kim, Y.H.B. 2021. Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. Food Research International. 139:109969.
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Xue, S., Setyabrata, D., Kim, Y.H.B. 2021. Evaluation of functional and chemical properties of crust from dry-aged beef loins as novel food ingredient. Meat Science. 173: 108403.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2022
Citation:
Setyabrata, D., Vierck, K., Sheets, T.R., Legako, J.F., Cooper B.R., Johnson, T.A., Kim, Y.H.B. Elucidation of flavor precursor and liberation mechanisms related to dry-aging using multiple chemical, metabolomics and microbiome approaches.
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2021
Citation:
Kim, Y.H.B., Setyabrata, D., 2021. Untargeted metabolomics approach to identify compounds related to flavor generation of dry-aged beef. The 34th US-Korea Conference on Science, Technology & Entrepreneurship, Garden Grove, California.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2021
Citation:
CHARACTERIZATION OF DRY-AGED MEAT FLAVOR PRECURSORS AND LIBERATION MECHANISM THROUGH A METABOLOMICS APPROACH
|
Progress 05/15/20 to 05/14/21
Outputs
Target Audience:• Target audiences will include local beef (meat) producers/processors, producer groups, local food coordinators, and peer meat science researchers/students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?For the Objective 2, one PhD student (Derico Setyabrata) and one undergraduate research assistant (Anna Wagner) worked on collecting further chemical, physical and metabolomics data and conducting the additional spin-off pork-dry aging experiment and subsequent data collection for meat quality, physicochemical attributes, and sensory characteristics. The students will continue working on collecting further chemical attributes including metabolomics profiling and microbiome analysis so as to identify flavors related to different aging regimens. The doctoral student (Derico Setyabrata) and undergraduate student attended the joint virtual ICoMST (International Congress of Meat Science and Technology)/RMC (Reciprocal Meat Conference; RMC) to present some of findings of the current study and to participate in the student research competition. Derico's abstract was featured as the Chair selected abstract and Anna won the second place in the Undergraduate Research Competition. For Objective 3, Mario Ortez, PhD student in the Department of Agricultural Economics, has been heavily involved in the data collection and analysis surrounding Objective 3. Mr. Ortez is incorporating the estimation of consumer willingness to pay for aging practices into his own dissertation research. Mr. Ortez has made major contributions to the project, but is also benefiting through the project in terms of training and mentorship. How have the results been disseminated to communities of interest?As reported in the publication/outcome section, the PI Kim was invited to give a virtual keynote presentations at the International Symposium by BK 21 Four Global Program for Animal Resource and Technology. Korea, to present some of the key findings of the current research works. Importantly, during the current reporting period, the PI's group published 2 peer-reviewed journal articles and 2 conference abstracts. What do you plan to do during the next reporting period to accomplish the goals?On account of generous NCE for an additional year for the completion of the project amid the novel COVID-19 pandemic crisis, we will be able to finalize the remaining chemical analyses along with metabolomics profiling and microbiome analyses for the project. In particular, for our Objective 3, in-depth analyses, including breaking down of consumer demand for beef attributes (including a variety of quality indicators with aging among them) across consumer with varying demographics, will continue this summer and into the Fall of 2021. Benjamin Ellman, a Junior majoring in Economics and Social Sciences at Vanderbilt University, will assist with data analysis and visualization this Summer 2021. The project will benefit from this multi-disciplinary collaboration, and the opportunity will facilitate a research, training, and mentoring experience for a student with interest in food and agricultural markets. We will also work on finalizing our working manuscripts and submit these manuscripts to peer-review journals for publication.
Impacts
What was accomplished under these goals?
For the current reporting period (2020-2021), additional data collection for our specific research Objective 2 - Identify flavor-related chemical compounds that positively impact meat quality attributes of dry-aged loins from cull cow using a metabolomics approach coupled with other chemical assays and sensory analysis - has been conducted. Paired beef loins (M. longissimus lumborum) from 13 cull cow carcasses (42 mo+, Holstein) were collected 5 d postmortem, split into 4 equal portions and randomly assigned into 4 different aging treatments: wet-aging (WA), conventional dry-aging (DA), dry-aging in water permeable bag (DWA) and conventional dry-aging with UV-light (UDA, 2 treatment/day, 5J/s/treatment) for 28 d at 2ºC, 65% RH and 0.8 m/s air flow. After aging, loins were trimmed and steaks were collected for sensory evaluation, biochemical analyses and metabolomics analysis. Steaks were evaluated for various flavor and palatability attribute by both trained (n=11) and consumer (n=130) panelist. The free amino acid concentration, fatty acid profile and volatile content were measured for all treatments. Metabolomics were analyzed using UPLC-ESI-MS system. All data were analyzed using PROC GLIMMIX of SAS. Least square means for all traits were separated (F test, P<0.05) using PDIFF option. Principal component analysis (PCA) was performed on the metabolites using the R software. From the analysis, 1407 metabolites were detected and 60 were significantly affected by the treatments (P<0,05). Of these, 44 were able to be identified. Greater abundance of protein metabolites was observed in all dry-aging treatments compared to WA. Similarly, free amino acids analysis also showed significant treatment effect, where dry-aged samples had greater abundance of amino acids compared to WA (P<0.05), except for aspartate, hydroxyproline and cysteine. No difference in the fatty acid profile was found between different aging treatments (P>0.05). More lipid related metabolites, however, were identified in the WA treatment, potentially from the limited exposure to the environment. Volatile analysis indicated that dry-aging generated more volatile compounds, especially from hydrocarbon and alcohol groups, compared to WA. Additionally, more sulfur containing compounds, such as thioproline and erysothiopine, were observed in dry-aging treatments compared to WA. Sulfur containing compounds have been often related to desirable flavor in beef product. Trained panel identified that DA and DWA steaks had significantly lower fat and sour flavor and a trend of lower oxidized flavor (P=0.07) compared to steaks from WA and UDA. Consumer panel, however, found no differences in sensory attributes between treatments (P>0.05). The results showed that dry-aging treatments resulted in greater amino acids and sulfur containing compounds, while more lipid related compounds were observed in WA. This observation potentially indicates that different post-harvest aging methods could affect the liberation of flavor related compounds of beef. Moreover, in the current reporting period, additional research experiment evaluating the effect of dry-aging on quality attributes of pork loins was conducted as an additional spin-off project. In brief, pork loins from one side of 10 pork carcasses were collected, split into three equal portions and aged for 21 days at 2ºC, 65% RH and 0.8 m/s air flow, using three different aging methods (Wet-aging (WA), Dry-aging (DA), and UV-light Dry-aging (UDA) at 5 J/cm2 ). After the completion of aging, sections were trimmed and total saleable yield was determined for each aging methods. Multiple chops were made from each section for several meat quality and chemical attributes. Color stability of the chops were determined using Hunter MiniScan through simulated retail display for 7 days. The lipid oxidation of the samples was measured by conducting 2-thiobarbituric acid reactive substances (TBARS) assay. Water-holding capacity of the samples was determined through multiple measurements including freezing/thawing loss, drip loss, and cooking loss. Warner-Bratzler Shear Force (WBSF) analysis and consumer sensory evaluation (n=120) of pork chops from each treatment were conducted. The experiment was a complete block design with animal set as random. Data collected were analyzed using PROC GLIMMIX from SAS and least square means were separated with the PDIFF options (F test, P<0.05). Both DA and UDA resulted in lower yield as compared to WA (P<0.05). However, increase in water-holding capacity was observed in dry-aged treatment compared to WA (P<0.05) showed by lower loss in both freeze/thaw and drip loss. WBSF value was found to be no difference between all treatments (P>0.05). Color was not different initially, until D5 of display (P>0.05), where both DA and UDA had a significant increase in hue angle and decrease in redness, yellowness, and chroma values at the end of display (P<0.05). Lipid oxidation increased during display, but no difference among treatments was found (P>0.05). Consumer panelists indicated that there were no significant differences in flavor, tenderness, juiciness, and overall liking between the treatments. Overall, aging in general improved pork quality, indicated by high rating from consumers. The results of current study showed that dry-aging would not negatively impact pork loin quality. Application of dry-aging could potentially improve sensory acceptance due to greater water-holding capacity of the final product. Additionally, both DA and UDA had a good color and oxidative stability, which could further suggest the benefit of dry-aging application on pork product. Further study to identify flavor precursor changes as well as palatability profiling by trained panelist would be of interest. For our research Objective 3 - Evaluate the economic costs and benefits of dry-aging of cull cow beef on beef producers and meat/food processors incorporating supply-side and demand-side assessments, we were able to collect consumer survey data through the winter/spring period of 2020-2021 after delaying data collection due to the impacts of COVID-19 on meat supply chains and availability. The majority of the data necessary to inform the consumer perception and demand study was collected. In total 1,275 completed responses were collected and are presently being analyzed. In addition, due to the uniqueness of the 2020 meat, and in particular beef, markets with changes in consumer behavior caused by the ongoing pandemic, a smaller-scale 'validation of stated intentions' data collection effort was completed and preliminary analyses undertaken.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Setyabrata, D., Cooper B.R., Sobreira, T.J.P., Legako, J.F., Martini, S., Kim, Y.H.B.* 2021. Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach. Food Research International. 139:109969
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Xue, S., Setyabrata, D., Kim, Y.H.B.* 2021. Evaluation of functional and chemical properties of crust from dry-aged beef loins as novel food ingredient. Meat Science. 173: 108403
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2020
Citation:
Wagner, A., Setyabrata, D., Kim, Y.H.B.* 2020. Effect of dry-aging on quality attributes of pork loins. The 73rd Annual Reciprocal Meat Conference, Virtual Meeting
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2020
Citation:
Setyabrata, D., Xue, S., Vierck, K., Legako, J., Cooper, B., Sobreira, T., Kim, Y.H.B.*. 2020. Investigation into mechanisms underpinning dry-aging impacts on beef quality attributes and flavor-related compounds. The 73rd Annual Reciprocal Meat Conference, Virtual Meeting.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2021
Citation:
Developing smart-aging as a value-adding strategy. Invited Keynote Lecture. The International Symposium by BK 21 Four Global Program for Animal Resource and Technology. Korea. Virtual Presentation. February, 2021.
|
Progress 05/15/19 to 05/14/20
Outputs
Target Audience:• Target audiences will include local beef (meat) producers/processors, producer groups, local food coordinators, and peer meat science researchers/students. Changes/Problems:One year no-cost extension has been requested primarily due to major delays occurred during the new building relocation and laboratory set-up. More importantly, the current COVID-19 pandemic crisis has ramped down all research activities and affected our research Objective 3 - consumer survey analysis. Due to the COVID-19, at this point, we simply cannot collect data from consumers about food preferences right now with all that is going on in the marketplace (and especially markets for animal proteins). It is heavily depending upon the situation, but at this stage we'll aim to survey consumers in coming fall to spring to determine willingness to pay for dry aging (along with the other aspects of consumer perception and preferences). If this would be the case, we may need to request for an additional no cost extension toensure timely analysis and preparation of our final report submission. We will maintain close communication with the NIFA-AFRIprogram director for the progress update and any issues related to the current delay due to the COVID-19. What opportunities for training and professional development has the project provided?One PhD student (Derico Setyabrata), one visiting PhD student (Siwen Xue), and one undergraduate research assistant (Anna Wagner) worked on collecting further chemical, physical and metabolomics data and conducting the concurrent beef curst trial and subsequent data collection for meat quality, physicochemical attributes, and sensory characteristics. The students will continue working on collecting further chemical attributes including volatile compounds, metabolomics profiling and microbiome analysis so as to identify flavors related to different aging regimens. The doctoral students (Derico Setyabrata and Siwen Xue) attended national meetings (Reciprocal Meat Conference; RMC) to present some of findings of the current study and to participate in the graduate research competition in the PhD division. How have the results been disseminated to communities of interest?As reported in the publication/outcome section, the PI Kim was invited to give keynote presentations at the concurrent session (Metabolomics Approach to Improve Meat Quality and Value) and the technical session for dry-aging at the RMC meeting. The PI Kim also presented a poster and oral session at the International Congress of Meat Science and Technology (ICoMST), Berlin, Germany. Dr. Kim also gave a AMSA Special Webinar Invited presentation entitled "Dry- aging beef: Bridging the gap between science and art". Some of the results of the current project were also disseminated through online media coverage such as American Association of Meat Processors and Meatingplace,The doctoral students (Derico Setyabrata and Siwen Xue) attended national meetings (Reciprocal Meat Conference; RMC) to present some of findings of the current study and to participate in the graduate research competition in the PhD division. What do you plan to do during the next reporting period to accomplish the goals?We will conduct our proposed research objective 3 for the next reporting period - Objective 3: Evaluate the economic costs and benefits of dry-aging of cull cow beef on beef producers and meat/food processors incorporating supply-side and demand-side assessments. Moreover, we will finalize the remaining chemical analyses (e.g. volatile analysis) along with metabolomics profiling and microbiome analyses for the project. We will also work on finalizing our working manuscripts and submit these manuscripts to peer-review journals for publication.
Impacts
What was accomplished under these goals?
For the current reporting period (2019-2020), the Objective 2 - Identify flavor-related chemical compounds that positively impact meat quality attributes of dry-aged loins from cull cow using a metabolomics approach coupled with other chemical assays and sensory analysis - has been conducted. In brief, paired beef loins (M. longissimus lumborum) from 13 cull cow carcasses (42 month+, Holstein) were collected at 5 d postmortem, split into 4 equal portions and randomly assigned into 4 different aging treatments: wet-aging (WA), conventional dry-aging (DA), dry-aging in water permeable bag (DWA) and conventional dry-aging with UV-light (UDA, 2 treatment/day, 5J/s/treatment) for 28 d at 2ºC, 65% RH and 0.8 m/s air flow. After aging, loins were trimmed of dried surfaces and steaks were collected for consumer sensory evaluation, chemical analyses and metabolomics analysis. The panelist (n=130) were asked to evaluate the palatability traits and the perceived quality of the samples. Biochemical analyses were conducted observing the free fatty acid content and free amino acid concentration. Metabolomics analysis were conducted using UPLC-ESI-MS system. All data were analyzed using PROC GLIMMIX of SAS. Least square means for all traits were separated (F test, P<0.05) using PDIFF option. Principal component analysis (PCA) was performed on the metabolites using the R software. A total of 1407 metabolites were detected following the metabolomics analysis. Of these, 60 metabolites were found to be significantly affected by treatment (P<0.05) and 44 were able to be identified. Greater amino acids abundance was observed in all dry-aging treatments compared to WA. Similarly, free amino acids analysis also showed a significant treatment effect (P<0.05) for all amino acid except for aspartate, hydroxyproline and cysteine2; showing greater concentration on all dry-aging treatments compared to WA. More lipid metabolites were detected in WA, perhaps due to the protection from the environment during the aging. No significant differences, however, was observed on the fatty acid profile of the different aging methods. Additionally, more sulfur containing compounds, such as thioproline, erysothiopine, and heptanethiol, were observed in dry-aging treatments compared to WA. Sulfur containing compounds have been often related to desirable flavor in beef product. While various flavor related compounds were observed, no significant differences (P>0.05) was observed for the palatability attributes evaluated by consumer panelists. The results showed that different aging methods would promote the accumulation of different compounds. The dry-aging treatments were observed to have greater amino acids and sulfur containing compounds, while more lipid related compounds were observed in WA. This potentially indicate that the major mechanism of flavor production would be different depending on the aging method applied. Further research correlating these compounds to descriptive sensory quality attributes is currently underway. Moreover, in the current reporting period, concurrent research experiments evaluating the physicochemical and functional properties of beef crust from dry-aged beef loins and the impacts of dry-aged beef crust addition on meat quality and sensory attributes of beef patties were conducted. In the same cull cow dry-aging experiment, surface crusts were separated from dry-aged beef loins sections. Samples from WA and initial (aged for 0 d, INI) were collected for comparison. All of the collected crust/surface samples were freeze-dried and then powdered. Functional properties, such as emulsification capacity, salt-soluble protein solubility, and emulsifying activity index were determined. Color attributes, oxidative stability (lipid oxidation (TBARS) and protein oxidation) and total equivalent antioxidant capacity (TEAC) were measured to determine the oxidative stability as well as antioxidant potential of these samples. Then, in the follow up trial, efficacy of utilizing beef crusts was evaluated by including lyophilized crust powder to manufacture beef patties (5%, w/w). Color stability, TBARS, cooking yield and trained sensory panel (n=8) evaluation of beef patties were determined and analyzed. Beef crusts from dry-aged loins had lower moisture contents compared WA and INI (P<0.05), while no difference between dry-aging methods was found (P>0.05). The crust samples had lower L* (lightness) and chroma (color intensity) values than WA and INI (P<0.05). In general, the crust had a significantly higher salt-soluble protein solubility compared to WA, while no difference between crusts and INI was found (P>0.05). For emulsifying activity index, DA exhibited higher values than DWA, UDA and WA (P<0.05), and was comparable to INI (P>0.05). DA and INI had higher surface hydrophobicity values than the other samples, which could possibly explain the results of emulsifying activity index. In terms of oxidative stability, there was no difference in lipid oxidation (TBARS) values found between treatments; however, the crust from dry-aging had a higher carbonyl content compared to WA (P<0.05), while thiol contents were not affected by the treatment (P=0.1092). Besides, DWA and WA samples showed higher antioxidant capacity than the other three samples, as reflected by TEAC values (P<0.05). For the patty manufacturing experiment, the patty samples with additional lyophilized crust powders exhibited darker and less red color compared to the patties without crusts (P<0.05). The crust added patties had a higher cooking yield compared to non-added counterparts (P<0.05). No adverse impact of crust addition were found on lipid and protein oxidations of beef patties (P>0.05). Trained sensory panel found that beef patties with dry-aged beef crusts (DA and DWA) had a significantly higher brown roasted/grilled flavor and umami flavor than non-added beef patties. The results from the current study indicate that beef crusts from dry-aged beef exert its functional and technological properties, which could be superior or at least equivalent to wet-aged or unaged beef samples. Moreover, for the patty application, the trained panel was able to detect the unique dry-aged beef flavor characteristics, such as brown roasted/grilled and umami flavor, from beef patties with dry-aged beef crust addition. Taken together, these results show that the crust from dry-aged beef still exerts its functional/technological properties and thus can be utilized as a novel food ingredient to provide dry-aged beef flavor. This study provides novel insight into the potential feasibility and utilization of beef crust from dry-aged beef as a value-added product.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Setyabrata, D., Xue, S., Cramer, T., Vierck, K., Legako, J., Kim, Y.H.B.* 2019. Dry-aging as value-adding process for beef loins from cull cow. In Proc. 65th International Congress of Meat Science and Technology. Berlin, Germany.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Xue, S., Setyabrata, D., Han, M., Xu, X., Kim, Y.H.B.* 2019. Efficacy of beef crust from dry-aged beef loins as functional ingredient. Meat and Muscle Biology. 46-46
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2019
Citation:
Tuell, J.R., Ma, D., and Kim, Y.H.B. 2019. Metabolomics Approach to Improve Meat Quality and Value. The 72nd Annual Reciprocal Meat Conference, Fort Collins, Colorado.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Kim. Y.H.B., Dry- aging beef: Bridging the gap between science and art. AMSA Special Webinar Invited Presentation. AMSA, October 2019.
- Type:
Websites
Status:
Published
Year Published:
2019
Citation:
Developing smart-aging as a value adding strategy. Meatingplace, April 2019.http://www.meatingplace.com/Industry/TechnicalArticles/Details/84479
- Type:
Websites
Status:
Published
Year Published:
2020
Citation:
Dry-aging: Bridging the gap between art and science. American Association of Meat Processors. Jan. 2020. https://www.aamp.com/dry-aging-bridging-the-gap/
- Type:
Websites
Status:
Published
Year Published:
2020
Citation:
Xue, S., Setyabrata, D., Kim, Y.H.B.* 2020. Getting innovative with dry-aged beef crust as a value-adding ingredient. Meatingplace. https://www.meatingplace.com/Industry/TechnicalArticles/Details/91100
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Progress 05/15/18 to 05/14/19
Outputs
Target Audience: Target audiences will include local beef (meat) producers/processors, producer groups, local food coordinators,and peer meat science researchers/students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One PhD student (Derico Setyabrata) and one visiting scholar (Siwen Xue) worked on conducting the trial (aging process) and subsequent data collection for meat quality, microbiological shelf-life, physicochemical attributes, and sensory characteristics. The students will continue working on collecting further chemical attributes including volatile compounds and metabolomics profiling (Objective 2) so as to identify flavors related to different aging regimens. The doctoral student (Derico Setyabrata) attended multiple international and national meetings (e.g. ICoMST, IFT, and RMC) to present some of findings of the study. Derico won the 3rd place award at the graduate student research competition at the 71st RMC conference, Kansas City, MO. June, 2018. Derico was also invited to give oral and poster presentations at the ICoMST meeting, Melbourne, Australia, August, 2018 for his submitted proceeding papers. Derico was also requested to submit a short article to the National Provisioner online megazine, entitled "Hunting compounds crucial to dry-aging flavor", as his RMC abstract was selected as one of featured abstracts of the RMC. How have the results been disseminated to communities of interest?As reported in the publication/outcome section, the PI Kim was invited to give keynote presentations at the multiple international and national meetings and workshops, such as the 50th International Conference of Korean Society for Food Science of Animal Resources. Jeju Island, Korea. May, National Institute of Animal Sciences. Jeonju, Korea. June, the 2018 Instituet of Food Technologist meetings, Chicago, July, the64th International Congress of Meat Science and Technology (ICoMST), Melbourne, Australia, August. In particular, there was a speical dry-aging session at the ICoMST meeting, and the PI Kim and his graduate student attended the session as an expert panel and presented the findings from the current study to theattendees. What do you plan to do during the next reporting period to accomplish the goals?We will conduct our proposed research objective 2 and 3 (partially) for the next reporting period - Objective 2: Identify flavor-related chemical compounds that positively impact meat quality attributes of dry-aged loins from cull cow using a metabolomics approach coupled with other chemical assays and descriptive sensory analysis. Objective 3: Evaluate the economic costs and benefits of dry-aging of cull cow beef on beef producers and meat/food processors incorporating supply-side and demand-side assessments
Impacts
What was accomplished under these goals?
For the current reporting period (2018-2019), the Objective 1 -Determine the impact of optimized dry-aging on physicochemical, microbiological shelf-life, and sensory eating quality attributes of loins from cull cow beef - has been conducted. In brief, paired beef loins (M. longissimus lumborum) were collected at 5 d postmortem from 13 cull cow carcasses (30 mo+; Holstein). Loins were then split into 4 sections and randomly assigned to one of the four aging methods: wet-aging (WA), conventional dry-aging (DA), dry-aging in water permeable bag (DWA) and conventional dry-aging with UV-light (UDA, 2 treatment/day, 5J/s/treatment). Aging were conducted for 28 d at 2ºC, 65% RH and 0.8 m/s air flow. Following the aging, dehydrated surfaces were trimmed from dry-aged sections and trim loss was recorded. Electrical resistance of the crust was also measured to observe the changes during dry-aging. Final saleable yields were recorded following deboning and trimming. Microbiological traits, such as aerobic bacteria (APC), lactic acid bacteria (LAB) and yeast and mold (YM), were analyzed for both lean and trimmed (crust) portions. The pH values of each section were determined and steaks were collected for meat quality analyses, including proximate, water holding capacity (WHC), shear force, display color stability (trained visual panel evaluation and instrumental measurements), oxidative stability (2-thiobarbituric acid reactive substances, TBARS and carbonyl content) and sensory evaluation by 11 trained panelists. Steaks were PVC overwrapped, displayed for 7 d under simulated retail condition (1800 lx). The experimental design was a balanced complete block design. A significantly higher shrink/moisture loss was observed in both DA and UDA, which was then translated to higher trim loss in both treatments compared to DWA(P<0.05). UDA crust had significantly higher electrical resistance (P<0.05), followed by DA and DWA, potentially attributed to the higher moisture loss in both UDA and DA. DA had the lowest saleable yield, followed by UDA, DWA and WA (P<0.05). The lowest moisture content of the lean was observed in UDA, although UDA had the highest water activity compared to other treatments (P<0.05). No significant difference was observed on shear force, cook loss and TBARS for all samples (P>0.05). Carbonyl content was not affected by aging treatment (P>0.05). Drip loss was observed to be significantly higher in UDA (P<0.05) compared to other treatments. No differences in instrumental color and visual color evaluation were found between treatments up to 4 days of display (P>0.05). However, a significant decrease in a* and a rapid increase in discoloration were observed for DA and DWA from day 5 until the end of display (P<0.05). Trained sensory panel found that a significantly higher fat and sour flavor and a trend of higher oxidized flavor (P=0.07) were observed for steaks from WA and UDA compared to the other methods. In the lean meat, no significant difference was found for APC count between the treatments (P>0.05), while LAB count was found to be significantly lower in UDA (P<0.05) and YM was significantly lower in WA (P<0.05). Crust collected from UDA was observed to have the lowest count for all APC, LAB and YM (P<0.05) when compared to crust collected from other treatments. The results indicated that conventional dry-aging would not negatively affect the shear force, cooking loss as well as oxidative stability of loins collected from mature beef loins. Trained panelists also indicated less sour and oxidized flavor in dry-aging compared to wet-aged counterparts, showing its potential to improve mature beef loins. These improvements, along with good color stability suggested the potential of dry-aging as a natural value adding process for merchandizing cull cow beef. The UV light application significantly reduced the microbial concentration of the dry-aged beef crust, but an increase in oxidized flavor was found. Further studies on determining the consumer acceptability, flavor-related compound, as well as microbial impact on dry-aged beef development are currently under investigation
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Kim, Y.H.B.*, Ma, D., Setyabrata, D., Farouk, M.M., Lonergan, S.M., Huff-Lonergan, E., Hunt, M.C. 2018. Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies: A review. Meat Science. 144:74-90.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Setyabrata, D., Lee, J., Martini, S., Legako, J., Cooper, B., Sobreira, T.J.P., Kim, Y.H.B.* 2018. Metabolomics profiling and chemical analyses to identify compounds associated with palatability attributes of dry-aged beef loins. In Proc. 64th International Congress of Meat Science and Technology. Melbourne, Australia.
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2019
Citation:
1) Setyabrata, D., Lee, J., Martini, S., Legako, J., Sobreira, T.J.P., Kim, Y.H.B.* 2018. Further investigations of dry-aging impacts on palatability attributes and metabolomic profiles of beef loins. The 71st Annual Reciprocal Meat Conference, Kansas City, Missouri.
- Type:
Websites
Status:
Published
Year Published:
2019
Citation:
Developing smart-aging as a value adding strategy. Meatingplace, April 2019.
http://www.meatingplace.com/Industry/TechnicalArticles/Details/84479
- Type:
Websites
Status:
Published
Year Published:
2018
Citation:
Setyabrata, D., Lee, J.W., Martini, S., Legako, J., Sobreira, T., Kim, Y.H.B.* 2018. Hunting compounds crucial to dry aging flavor. National Provisioner. BNP Media II, L.L.C., Troy, MI.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Invited Plenary Keynote Lecture. The 64th International Congress of Meat Science and Technology. Melbourne, Australia. August 2018.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Dry-Aging as a Case Study - Blending Science and Craftsmanship: Perspectives on Meat Culinary Innovations. Invited Plenary Keynote Presentation. IFT. Chicago, Illinois. July 2018.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Developing Smart-aging strategies to improve meat quality and value. Invited Keynote Presentation. The 50th International Conference of Korean Society for Food Science of Animal Resources. Jeju Island, Korea. May 2018.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Setyabrata, D., Xue, S., Cramer, T., Vierck, K., Legako, J., Kim, Y.H.B.* 2019. Dry-aging as value-adding process for beef loins from cull cow. In Proc. 65th International Congress of Meat Science and Technology. Berlin, Germany.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Setyabrata, D., Xue, S., Cramer, T., Vierck, K., Legako, J., Kim, Y.H.B.* 2019. Impacts of various dry-aging methods on meat quality and palatability attributes of beef loins from cull cow. Reciprocal Meat Conference. Fort Collins, CO.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2019
Citation:
Xue, S., Setyabrata, D., Han, M., Xu, X., Kim, Y.H.B. 2019. Efficacy of beef crust from dry-aged beef loins as functional ingredient. Reciprocal Meat Conference. Fort Collins, CO.
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Progress 05/15/17 to 05/14/18
Outputs
Target Audience: Targetaudiences will include local beef (meat) producers/processors,producer groups,local food coordinators,NMPAN(an eXtension Community of Practice;www.extension.org) and peer meat science researchers/students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One doctoral student undertook data analysis of metabolomics profiles of beef samples from the previous study (dry-aged grass-fed beef). Through this process, the student was able to learn basic metabolomics data handling techniques and interpretation. The student will continue analzying the data including correlation to the beef quality traits with identified metabolites, which will be eventually very useful for the present research project (Objective 2). The PI wrote the invited review paper on dry-aging with his two doctoral students, which allowed the students to improve their scientific writing skills as well as obtain comprehensive understanding in postmortem aging and meat quality attributes. How have the results been disseminated to communities of interest?The PI was invited to give a plenary keynote lecture at the 64th International Congress of Meat Science and Technology. Melbourne, Australia. August. Therefore, the PI and his graduate students and other co-authors wrote an invited review paper entitled "Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies," published in Meat Science Journal. What do you plan to do during the next reporting period to accomplish the goals?We will conduct our proposed research objective 1 for the next reporting period. We will also finalize our previous dry-aging grass-fed beef project in terms of further metabolomics profiling to to identify chemical compound associated with the dry-aged flavor utilizing a metabolomics approach coupled with other chemical analyses.
Impacts
What was accomplished under these goals?
For the current reporting period (2017-2018), we were unable to conduct the main proposed research objective 1 primarily due to the relocation/moving process into a newly built Animal Science Building at Purdue University. We shut down our previous lab for the moving and spent considerable time for setting up our new lab in the new building for this reporting period. However, the PI and his group continued on further investigation of our previous study, where significant improvements in eating quality attributes were found in the low marbled/grass-fed beef loins through dry-aging. We were able to conduct metabolomics profiling analysis in our Discovery Park Omics facility and subsequent data analysis and interpretation of this project. In the study, we found some flavor-related metabolites and chemical compounds were more liberated through dry-aging compared to the wet-aging counterpart. This could possibly attribute the dry-aged taste/flavor of beef loins. Further research on identifying potential biomarkers for dry-aged flavor/taste by correlating those metabolites, volatile chemical compounds, and sensory results is currently underway. The PI was invited to give a plenary keynote lecture at the 64th International Congress of Meat Science and Technology. Melbourne, Australia. August. Therefore, the PI and his graduate students and other co-authors wrote an invited review paper entitled "Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies," published in Meat Science Journal.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2018
Citation:
Kim, Y. H. B., Ma, D., Setyabrata, D., Farouk, M. M., Lonergan, S. M., Huff-Lonergan, E., & Hunt, M. C. Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Science. doi: https://doi.org/10.1016/j.meatsci.2018.04.031
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Setyabrata, D., Lee, J.W., Martini, S., Legako, J., Cooper, B., Sorbreira, T.J.P., Kim, Y.H.B. Metabolomics profiling and chemical analyses to identify compounds associated with palatability attributes of dry-aged beef loins. In Proc. 65th International Congress of Meat Science and Technology. Melbourne, Australia.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2018
Citation:
Setyabrata, D., Lee, J.W., Martini, S., Legako, J., Sorbreira, T.J.P., Kim, Y.H.B. Further investigations of dry-aging impacts on palatability attributes and metabolomics profiles of beef loins. The 71st Annual Reciprocal Meat Conference, Kansas city, Kansas.
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