Exploring the impact of inoculating fungus Mucor flavus on the quality of dry-aged beef
學生姓名:
呂旭崴
指導教授:
林泓廷
學期:
112上
摘 要:
Meat aging is a production method where storage under specific conditions is used to enhance flavor, tenderize the meat, and increase its overall value. The most common types are wet aging and dry aging. Dry aging, in particular, is characterized by its variability in outcomes, higher production losses, and susceptibility to foodborne pathogens. As a result, the use of appropriate microorganisms to assist in aging has gained attention recently. Two studies utilized Mucor flavus as a bio-starter, dividing the experiments into groups with and without the use of the culture, and aged beef under controlled environmental conditions for several weeks. They measured changes in the physicochemical properties, sensory quality, production losses, and free amino acid content of the meat, comparing the differences between the two groups. The results showed that the fungal bio-starter increased the pH value in the meat and stabilized the meat's microbial environment, predominantly with Pseudomonas sp. The degree of myosin light chain hydrolysis in the meat increased, and the overall breaking stress and
breaking point of the meat decreased, indicating its effectiveness in tenderizing the meat. Additionally, the content of free amino acids inside the mold-aged beef remained unchanged or decreased, but significantly increased on the surface. This process produced some amino acids not initially detected in the beef, such as GABA, proline, and aspartic acid, imparting a salty flavor and enhancing the overall taste, palatability, and acceptability of the meat. These findings are significant for the meat processing industry, highlighting the potential advantages of using microbial starters in the dry aging process and revealing their specific impact on improving meat quality and flavor. These results provide a new perspective and methods for meat aging, aiding in the development of higher-quality meat products.
breaking point of the meat decreased, indicating its effectiveness in tenderizing the meat. Additionally, the content of free amino acids inside the mold-aged beef remained unchanged or decreased, but significantly increased on the surface. This process produced some amino acids not initially detected in the beef, such as GABA, proline, and aspartic acid, imparting a salty flavor and enhancing the overall taste, palatability, and acceptability of the meat. These findings are significant for the meat processing industry, highlighting the potential advantages of using microbial starters in the dry aging process and revealing their specific impact on improving meat quality and flavor. These results provide a new perspective and methods for meat aging, aiding in the development of higher-quality meat products.
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