Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks.

Abstract

Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions at 3 d postmortem and randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on 0 d to 5.12 mg/g on 7 d (P = 0.011) and subsequently increased to 7.14 mg/g after 21 d (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, the precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Likewise, concentrations of aspartic acid, glutamic acid, glycine, and histidine, known contributors to taste and flavor in cooked meat, also had greater concentrations after 21 d of wet aging (P ≤ 0.003). Wet aging decreased nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P < 0.001). Steaks at d 0 had a more intense umami taste than those aged for 7 and 21 d (P ≤ 0.042); whereas 7 d steaks had less off-flavor, described as metallic, oxidized, and cardboard, than steaks from other aging treatments (P ≤ 0.038). Wet aging alters the content of free amino acids and short-chain peptides in beef, contributing to flavor development during cooking. Wet aging for 21 d decreased umami taste and flavor intensity. However, amino acids increased during aging, contributing to meaty and browning flavors that may be more prevalent when cooked by other direct heating methods such as grilling.