Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in...
Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
가설 설정
In this study, we determined the microbial characteristics of dry aged beef using plate counting with a selective medium. As expected, total bacteria and yeast/mold were significantly increased in both LT and BF samples for 50 days during all dry aging periods, whereas their growth was significantly slower after 50 days.
In particular, to date, there is very little information on the microbiological diversity, characteristics, and safety of dry aged beef [3]. In this study, we explored the effects of the characteristics of meat microorganisms, including bacteria (especially representative foodborne pathogens) and fungi/yeast, on dry aged beef.
제안 방법
Hanwoo cattle) were selected and aged at 1°C-4°C and a relative humidity of 80%-90% until 60 days after slaughter. On 3, 25, 40, 50, and 60 days postmortem during aging, a single 5.0-cm-thick longissimus thoracis (LT) and biceps femoris (BF) section was taken from the surface of each carcass. Samples from the dry aged beef were transported to the laboratory at 4°C within 3 h after being cut, without being vacuum packed.
plantarum, were detected on the surface of meat and they strongly influenced the flavor during the ripening period. Thus, our ongoing study is evaluating the novel functionality of LAB for flavor development in dry aged beef, using GC-MS/MS analysis. During dry aging for 60 days, there was no development of food-borne pathogens, including B.
To identify these colonies, genomic DNA was extracted using a ZR Fungal/ Bacterial DNA MicroPrep Kit according to the manufacturer’s instructions and amplified using specific primers targeting internal transcribed spacers, including the 5.8S rRNA gene.
대상 데이터
The featured colonies were isolated on Rose Bengal or DG18 agar and were identified by comparing with the sequences obtained from the GenBank database (BLASTN freeware from http:// www.ncbi.nlm.nih.gov/BLAST) after sequencing internal transcribed spacers, including the 5.8S rRNA gene.
이론/모형
8S rRNA gene. The PCR products were sequenced using an automated DNA sequencer (Macrogen, Korea) and analyzed with the BLAST program provided by the National Center for Biotechnology Information to confirm the fungal species.
성능/효과
In this study, we determined the microbial characteristics of dry aged beef using plate counting with a selective medium. As expected, total bacteria and yeast/mold were significantly increased in both LT and BF samples for 50 days during all dry aging periods, whereas their growth was significantly slower after 50 days. Consistent with our results, previous results have indicated that total bacteria increase up to 5 log at 28 days of the dry aging process [9].
In conclusion, our results suggested that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that yeasts/fungi may play an important role in the palatability and flavor development of dry aged beef. Future research with microbiological analysis of dry aging should focus on the application of newly identified strains of yeast/fungi to reduce the aging time and achieve the desirable features.
2). The 5.8S rRNA sequencing results showed that potentially harmful yeasts and molds (Candida sp., Cladosporium sp., Rhodotorula glutinis, and Rhodotorula mucilaginosa) were present at the initial point of dry aging (~25 days). Fortunately, these strains disappeared after extending the dry aging period (60 days).
참고문헌 (16)
KAPE. 2015. Animal Products Grading Statistical Yearbook. Korea Institute for Animal Product's Quality Evaluaition, Gunpo.
Warren K, Kastner CL. 1992. A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins. J. Muscle Foods 2: 151-157.
Dashdorj D, Tripathi VK, Cho S, Kim Y, Hwang I. 2016. Dry aging of beef: review. J. Anim. Sci. Technol. 58: 20.
Iida F, Miyazaki Y, Tsuyuki R, Kato K, Egusa A, Ogoshi H, Nishimura T. 2016. Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle. Meat Sci. 112: 46-51.
Li Y, Cabling MM, Kang H, Kim T, Yeom S, Sohn Y, et al. 2013. Comparison and correlation analysis of different swine breeds meat quality. Asian-Australas. J. Anim. Sci. 26: 905.
KFDA. 2015. Food-borNe Pathogen Test Methods. Korea Food and Drug Administration. Available from: http://www.kfda.go.kr.
Lee HJ, Choe JH, Kim KT, Oh J, Lee DG, Kwon KM, et al. 2017. Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods. Asian-Australas. J. Anim. Sci. 30: 1733-1738.
Li X, Babol J, Wallby A, Lundstrom K. 2013. Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum. Meat Sci. 95: 229-234.
Asefa DT, Moretro T, Gjerde RO, Langsrud S, Kure CF, Sidhu MS, et al. 2009. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products. Int. J. Food Microbiol. 133: 135-140.
Lessard MH, B elanger G , St-G elais D, L abrie S. 2012. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance. ppl. Environ. Microbiol. 78: 1813-1819.
Breuer U, Harms H. 2006. Debaryomyces hansenii - an extremophilic yeast with biotechnological potential. Yeast 23: 415-437.
Flores M, Moncunill D, Montero R, Lopez-Diez JJ, Belloch C. 2017. Screening of Debaryomyces hansenii strains for flavor production under a reduced concentration of nitrifying preservatives used in meat products. J. Agric. Food Chem. 65: 3900-3909.
Matsuishi M, Mori J, Moon YH, Okitani A. 1993. Generation of the desirable aroma, the conditioned raw beef aroma induced by storage of meat in air. Anim. Sci. Technol. 64: 163-170.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.