學生姓名:
呂旭崴
指導教授:
林泓廷
學期:
113上
摘 要:
Aging is a method commonly used to tenderize meat, enhance sensory quality, and increase commercial value. Different aging methods result in varying conditions and outcomes. Traditional dry aging, due to the evaporation of surface moisture, forms a hard crust that must be trimmed off, often leading to significant aging losses. This report mainly explores the effects of three different aging methods (wet aging, packaged dry aging, and dry aging) on beef tenderness, color, aging loss, water retention, and microbial growth. In the first study, a 60-day aging experiment was conducted using the three aging methods. The results showed that long-term aging improved the sensory quality of the beef across all methods. Wet aging had the lowest aging loss and the highest tenderness, while dry aging resulted in approximately 40% aging loss but lower cooking loss. Packaged dry aging provided similar quality characteristics and microbial profiles as traditional dry aging. In the second study, wet aging, four different moisturepermeable packaging rates, and unwrapped dry aging were used in a 14-day aging experiment. The results showed that wet-aged beef had the lowest aging loss and higher shear force. As the permeability rate increased, production loss gradually increased, and shear force decreased. Dry aging had the lowest shear force and the highest aging loss, while moisture-permeable packaging effectively controlled water evaporation rates,allowing for control of aging loss. Depending on the permeability rate, it could result in texture characteristics and microbial profiles similar to traditional dry aging. Although there were some discrepancies between the two studies, both provided valuable insights into the characteristics of each aging method.
呂旭崴.pdf