Research on umami taste in dry-aged beef ripened in different conditions
2016
Taga, C. (Fukuil Preceftural Livestock Experiment Station (Japan)) | Mukai, J.
We researched the changes in concentrations of glutamic acid and inosinic acid, both are said to provide umami taste, in dry-aged beef ripened in different conditions. All samples were aged in the refrigerator made by a company in Fukui in the following conditions; (research 1) top round cap off of Japanese black at humidity of 80% and 85%; (research 2) top round cap off of Japanese black started ripening in empty refrigerator and that ripening next to other moldy dry-aged beef; (research 3) Holstein sirloin and Japanese black shank. For almost all samples, the concentration of glutamic acid increased whereas that of inosinic acid decreased through the aging period, and consequently the concentration of glutamic acid took over that of inosinic acid during day 30 and 40. The concentration of peptide and K-value, both could be used as the index of aging, were rose to plateaus after day 30. In research 1, the trends of glutamic acid and inosinic acid in beef aged at humidity of both 80% and 85% were almost same. In research 2, the aging trends of both samples were almost same with that of research 1, and it could be said that starting aging beef next to moldy dry-aged beef have no effect on aging. In research 3, Holstein sirloin, which is relatively high in red meat, showed higher concentration of inosinic acid than Japanese black beef but the trends of concentration of umami components through aging period were similar to that of research 1 and 2. However, umami taste of shank showed small negligible change; therefore the trend of aging could be differed by the parts of meat.
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