Abstract
Objective: The objective of this study was to evaluate the effect of <i>Debaryomyces hansenii</i> isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging.Methods: Five <i>D. hansenii</i> strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual <i>D. hansenii</i> isolates and subjected to dry aging for 4 weeks at 5°C and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured.Results: Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with <i>D. hansenii</i> SMFM201905-5 were higher than those in control samples.Conclusion: These results indicate that <i>D. hansenii</i> SMFM201905-5 might be used to improve the quality of beef during dry aging.
Publisher
Asian Australasian Association of Animal Production Societies
Subject
General Veterinary,Genetics,Animal Science and Zoology,Physiology,Food Science