The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.

The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42þ mo) were obtained at 5 d postmortem, divided into 4 equal sections, and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water-permeable bag [DWA], and ultraviolet light dry-aging [UDA]). The beef sections were aged for 28 d at 2°C, 65% relative humidity, and 0.8 m/s airflow. Following aging, surface crusts and bones were removed, and loin samples were collected for the meat quality, microbiological, and sensory analyses. Results indicated that all dry-aged loins had greater moisture and trimming loss compared with WA (P < 0.05), while DWA had lower loss than DA and UDA (P < 0.05). No differences in shear force, cook loss, or both lipid and protein oxidation across all treatments were observed (P > 0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable with WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P < 0.05). The consumer panel analysis found that all loins were acceptable, and the trained panel analysis indicated that DA loins decreased sourness and animal fat flavor (P < 0.05) and had a trend of decreasing oxidized flavor (P = 0.07). The results indicate that dry-aging can potentially be utilized as an effective natural process by nullifying some of well-known off-flavor attributes associated with cull cow beef while not compromising other meat quality attrib- utes or microbiological shelf life.

The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small00–Small100 marbling; N = 20). Subprimals were wet aged in the absence of light for 21 d at 0°C to 4°C. Subprimals were fabricated into 2.54-cm-thick steaks representative of the following muscles: Gluteus medius, Infraspinatus, Longissimus lumborum, Psoas major, Serratus ventralis, and Triceps brachii and randomly assigned to one of 4 dry-heat cookery methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were cooked to a medium degree of doneness (71°C) on the randomly assigned cooking method. Untrained consumer panelists (N = 300) evaluated each sample for flavor, tenderness, juiciness, and overall liking. No interactions were observed between cooking method and muscle (P ≥ 0.344) for any palatability traits evaluated. Consumers preferred CHAR steaks (P < 0.05) over CLAM steaks for flavor, tenderness, juiciness, and overall liking. Additionally, CLAM steaks were rated lower (P < 0.05) than all other methods for tenderness and juiciness. OVEN and SALA steaks were rated higher (P < 0.05) than CLAM steaks by consumers for tenderness and juiciness but were similar (P > 0.05) to CLAM steaks for overall liking. CHAR steaks produced a greater concentration of Maillard compounds compared with the other cooking methods. Steaks cooked using OVEN and SALA (P < 0.05) produced more lipid oxidation products. Additionally, CHAR steaks produced the greatest (P < 0.05) total volatile production compared with all other treatments, which may be a result of the combination of Maillard reaction products and the lipid degradation products.

Sous-videcooking is a growing trend among retailers and consumers. Foodborne pathogens may survive the cooking if nonvalidated parameters are used or if pathogens have enhanced thermalresistance. Pathogen inactivation from sous-vide cooking was determined when introduced directly to beef products or via contaminated spices, and with or without a finishing step. Beef products (ground beef, tenderized, and nontenderized steaks) were inoculated with pathogens (Salmonella Montevideo and Escherichia coli O157:NM) in three ways: 1) directly onto the meat 2) ground black pepper incorporated into the recipe 3) ground pepper equilibrated at 30% RH (4 d) prior to incorporation. Beef samples were vacuum-packaged and submerged in a 62.5°C water bath for 120 min. Samples were sampled at 5, 10, 20, and 120 min (recommended from a partner quality study), and a duplicate was grilled to a specific internal temperature (74°C for ground beef, 57°C for steaks) and sampled. Sous-vide cooking reduced pathogen populations by >5 log CFU/g after most treatment times, but less than grilled counterparts (ca. 1-2 log CFU/g difference; p < 0.05).There were no statistically significant differences between inoculation methods, but the tenderization of steaks resulted in significantly lower reductions of pathogens from sous-vide cooking (p < 0.05). Thisresearch challenged sous-vide cooking parameters (120 min, 62.5°C). It showed sous-vide alone lowered pathogens by >4 log CFU/g after most 20-min treatments, but 120-min sous-vide treatments or grilling would be needed for >5-log reductions.Contaminated pepper led to less consistent reductions during the cooking process, yet 2-h sous-vide still achieved a 5-log reduction. Sous-vide cooking instructions must be validated as more products and recipes are marketed.

The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks. This study also aimed to evaluate relationships between volatile compounds and consumer sensory responses. Beef strip loins (n = 72; 24/grade) of 3 quality grades (USDA Prime, Low Choice, and Low Select) were enhanced (8% of green weight with brine containing 0.35% salt and 0.4% sodium phosphate) or not enhanced, and cooked to 3 DOD (Rare: 60°C; Medium: 71°C; Very Well Done: 83°C) before volatile analysis. Volatile compounds were evaluated through a split-plot design where enhancement level and quality grade were used as the whole plot factors and DOD served as the subplot factor. Principal component analysis (PCA) was utilized to explore relationships between volatile compounds, consumer response, and treatments. The majority of compounds (n = 32) were impacted (P < 0.05) by the interaction between DOD × enhancement × quality grade. Four compounds- methanethiol, dimethyl-disulfide, methyl-benzene, and acetic acid were affected (P < 0.05) by enhancement × DOD. Two compounds- dimethyl sulfone and d-limonene, were impacted (P < 0.05) by quality grade × enhancement. Phenylacetaldehyde and hexanoic acid, methyl ester was affected (P < 0.05) by the interaction of USDA quality grade × DOD. The DOD main effect was only implicated in Maillard products (P < 0.05), including 2-methylbutanal, a Strecker aldehyde, and 2 pyrazines (methyl-pyrazine and trimethylpyrazine). Nonanal was the only compound impacted (P < 0.05) by a quality grade effect. No enhancement main effects were observed for any compounds (P > 0.05). In agreement, PCA indicated volatile compound production was primarily driven by degree of doneness and quality grade. There was no strong link between enhancement and beef volatile flavor compound development, despite the dramatically improved flavor liking scores from consumers.

The goals of this article are to outline meat science research priorities, examine the current state of funding, and bring attention to the need for science-based solutions and innovation that maintains competitiveness for meat products while also addressing the talent pipeline of scientists and development of a workforce. It is the product of a meeting of meat scientists across disciplines and species. The meat industry is a cornerstone to modern society and has significant economic importance, with a global worth exceeding $1 trillion. The U.S. meat industry generates over $239 billion in income, supports 1.7 million jobs, and contributes $41 billion in taxes, while benefitting developed and developing nations through robust global trade. Central to the meat industry’s success is the quality of meat products since consumers must have a desire to purchase and consume meat. Livestock and meat production face many challenges. Research efforts must continually increase efficiency, enhance sustainability, reduce climate impacts, address food security, and embrace artificial intelligence, machine learning, robotics, and talent development. However, efforts to impact these areas must also consider downstream impacts on meat quality or risk erosion of consumer satisfaction and demand for meat products. Thus, meat quality should be a fundamental component of all research concerning livestock and meat production, including poultry, small ruminants, and fish/seafood. Despite its significance, there is a troubling trend of decreased public funding for meat quality research in the U.S., posing risks to this essential food source and the development of future scientists. This article provides an overview of meat quality research funding priorities aimed at supporting a sustainable future for meat production, emphasizing the potential implications if funding does not align with these priorities. Furthermore, it highlights the risks to the talent pipeline and global competitiveness if adequate attention is not directed towards these critical areas.