Conventional Versus Accelerated Dry-Aged Meat: Chemical and Sensory Profiles of Longissimus lumborum Muscles From Nellore and Angus × Nellore Crossbreeds.

ABSTRACT: The objective of this study was to compare the effects of dry aging by conventional (28 days aged; NF28d) and accelerated (frozen/thawed and 14 days aged; FT14d) processes on the sensory and chemical (fatty acids, FA; volatile organic compounds, VOC; and amino acids; AA) profiles of striploins from Nellore and crossbreed F1 Angus × Nellore (F1Angus) bulls. The FT14d Nellore FA profile was close to the profile of the F1Angus samples in both systems (FT14d and NF28d), but F1Angus meat had a higher polyunsaturated/saturated ratio than Nellore's meat (0.42 vs. 0.31). FT14d changed the VOC profile of grilled meat and exudate, being the exudate VOC most related to the sensory profile. Nellore FT14d was more related to AA glycine, alanine, and glutamic acid, and F1Angus (FT14d and NF28) with leuc

SUBMITTER: Guimaraes AS 

PROVIDER: S-EPMC12460778 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature