A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef
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,...
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AcademicPres
2024-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14986 |
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| author | Maria-Cristina GLIGA Manuel LEÓN-CAMACHO Giorgiana M. CĂTUNESCU Ancuța Mihaela ROTAR Carmen Rodica POP Francisc Vasile DULF Ioana M. BODEA Răzvan ODOCHEANU Maria TOFANĂ |
| author_facet | Maria-Cristina GLIGA Manuel LEÓN-CAMACHO Giorgiana M. CĂTUNESCU Ancuța Mihaela ROTAR Carmen Rodica POP Francisc Vasile DULF Ioana M. BODEA Răzvan ODOCHEANU Maria TOFANĂ |
| author_sort | Maria-Cristina GLIGA |
| collection | DOAJ |
| description |
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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| format | Article |
| id | doaj-art-95463cd163d64eb0a78fd430ac68200e |
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| issn | 2344-2344 2344-5300 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | AcademicPres |
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| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj-art-95463cd163d64eb0a78fd430ac68200e2025-08-20T01:54:25ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002024-11-0181210.15835/buasvmcn-fst:2024.002114986A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus BeefMaria-Cristina GLIGA0Manuel LEÓN-CAMACHO1Giorgiana M. CĂTUNESCU2Ancuța Mihaela ROTAR3Carmen Rodica POP4Francisc Vasile DULF5Ioana M. BODEA6Răzvan ODOCHEANU7Maria TOFANĂ8Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaLipid Characterization and Quality Department, Instituto de la Grasa (CSIC), Spanish National Research Council, 41013 Seville, SpainDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Environmental and Plant Protection, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Technical and Soil Sciences, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăstur 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania 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. https://journals.usamvcluj.ro/index.php/fst/article/view/14986Romanian Spotted; Black Angus; wet-ageing; dry-ageing; fatty acids; microbiological characterization. |
| spellingShingle | Maria-Cristina GLIGA Manuel LEÓN-CAMACHO Giorgiana M. CĂTUNESCU Ancuța Mihaela ROTAR Carmen Rodica POP Francisc Vasile DULF Ioana M. BODEA Răzvan ODOCHEANU Maria TOFANĂ A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology Romanian Spotted; Black Angus; wet-ageing; dry-ageing; fatty acids; microbiological characterization. |
| title | A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef |
| title_full | A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef |
| title_fullStr | A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef |
| title_full_unstemmed | A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef |
| title_short | A Comparative Study On the Impact of Wet and Dry Aging On the Quality of Romanian Spotted and Black Angus Beef |
| title_sort | comparative study on the impact of wet and dry aging on the quality of romanian spotted and black angus beef |
| topic | Romanian Spotted; Black Angus; wet-ageing; dry-ageing; fatty acids; microbiological characterization. |
| url | https://journals.usamvcluj.ro/index.php/fst/article/view/14986 |
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