Effects of cooking conditions on the physicochemical and sensory characteristics of dry- And wet-aged beef

Abstract

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry and wetaged beef strip loins. Methods: Dry and wetaged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150°C or 230°C), and their pH, 2thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dryaged beef surface compared to oven roasting (p< 0.05). In descriptive sensory analysis, the roasted flavor of dryaged beef was significantly stronger when grillcooked compared to oven roasting. Dryaged beef grillcooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wetaged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dryaged beef.