Dry aging application in home-type refrigerators

Download

index.pdf

Date

2015

Author

Akıncı, İrem

Metadata

Show full item record

Item Usage Stats

224
views

144
downloads

Since the popularity of meat aging applications is increasing from day to day in commercial cases or in restaurants, consumers are more aware of the quality enhancement obtained by aging and are more willing to apply aging at home by using their existing refrigerator. For this reason, it was aimed to examine the possibility of dry aging in home-type refrigerators. The combined effects of dry aging conditions (air flow rate and aging period) in a specially designed compartment of home-type refrigerators on meat quality were studied. Paired boneless rib steaks fulfilling US Choice degree standards (n = 48) were obtained from calf carcasses having maturity of A class. Rib steaks taken from carcasses were randomly assigned to one of twelve aging treatments (0.50 m/s ; 0.75 m/s ; 1.00 m/s fan speed and 7, 14, 21 or 28 days of aging period) and kept at temperatures of 0 ± 0.5 °C and humidity averaged 80 ± 4 % during the total aging period. As a novel analysis method, image processing was used for shrinkage analysis and NMR relaxometry was applied to examine internal changes. Besides, microbial analysis (total aerobic bacteria, yeast and mold populations), pH change, water holding capacity (WHC), Warner-Bratzler Shear Force (WBSF), moisture content, trim and cook loss, weight loss, color change, peroxide, p-Anisidine and vi TBARs values were examined to determine physical and chemical changes during aging period. According to the findings; for chemical analysis, time effect was dominant when compared to fan speed effect. Besides, after 21 days a sharp rise was observed in terms of TBARS and p.A.V meaning that rate of oxidation increased after 21 days. NMR T1 and T2 relaxation times were also affected from aging at different conditions and correlated with WHC and moisture content. For physical analysis, both fan speed and aging time were effective on physical quality and with increasing time and fan speed, yield decreased causing economic loss. From another aspect, water holding capacity had the top value on 21 days of aging. In addition, Aerobic plate count pressed in upon limit value in case of 28 days of aging.

Subject Keywords

Meat, Meat, Precooked meat., Refrigerated foods.

URI

http://etd.lib.metu.edu.tr/upload/12619583/index.pdf
https://hdl.handle.net/11511/25327

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Salient constructs to enhance the acceptance of wearable medical devices: An exploratory research Değerli, Mustafa; Özkan Yıldırım, Sevgi; Department of Medical Informatics (2020) Wearables are becoming more ubiquitous and they have many functions and benefits for healthy living and aging. In this context, the acceptance of wearable medical devices depends on user acceptance and it is vital. Yet, existing understanding in this field needs firm improvement. Hence, the main objective of this research is to distill salient constructs to enhance the acceptance of wearable medical devices. Specifically, it is chiefly aimed to identify factors, associated items, & interactions of the facto...
Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects Köker, Alperen; Ozturkoğlu Budak, Şebnem; Alpas, Hami (IGI Global, 2020-01-01) In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food...
Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications Bayındırlı, Alev (CRC, New York , 2010-05-01) The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With contributions from more than 25 contributors who are experts in their respective fields, Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications focuses on the most promising international research developments and their current and potential ...
Progressive obsolescence and product non-use in electrical kitchen appliances Örsel İmir, Işık; Asatekin, Mehmet; Department of Industrial Design (2010) The aim of this study is to find out the reasons of progressive obsolescence and product non-use in small kitchen appliances and to examine the relation between the consumer’s pre-purchase expectations and post-purchase experiences with these products to understand the deficiencies of kitchen appliances which cause consumer to stop using them. The reasons of progressive obsolescence and product non-use might be informative for further studies on this subject. Throughout the study, the general issues of need...
A study on the effects of some soy products on rheological and textural properties of milk chocolate Yolaçaner, Elif; Öztop, Halil Mecit; Meclis, İzlem Cansu (2018-07-07) As the consumer expectation for healthy and functional foods is increasing, utilization of many alternative ingredients is proceeding constantly in food production nowadays. Soybean products are among these ingredients since they involve high quality proteins, isoflavones and they are free from cholesterol, lactose and gluten. Chocolate is one of the most widely consumed food products in the world and rheology of chocolate is vital for its quality and production cost. Rheological properties of chocolate are...

Citation Formats

İ. Akıncı, “Dry aging application in home-type refrigerators,” M.S. - Master of Science, Middle East Technical University, 2015.