Characterization of dry aged lamb eating quality at different aging conditions and cooking methods
Xu Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Data curation, Formal analysis, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorLi Chen
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorChi Ren
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Formal analysis, Validation
Search for more papers by this authorYuqiang Bai
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Writing - review & editing
Search for more papers by this authorYejun Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Software
Search for more papers by this authorCorresponding Author
Dequan Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Correspondence
Dequan Zhang and Xin Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, P.R. China.
Email: [email protected] (D. Z.) and [email protected] (X. L.)
Contribution: Conceptualization, Data curation, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xin Li
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Correspondence
Dequan Zhang and Xin Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, P.R. China.
Email: [email protected] (D. Z.) and [email protected] (X. L.)
Contribution: Conceptualization, Data curation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorXu Wang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Data curation, Formal analysis, Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorLi Chen
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Data curation, Writing - review & editing
Search for more papers by this authorChi Ren
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Formal analysis, Validation
Search for more papers by this authorYuqiang Bai
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Writing - review & editing
Search for more papers by this authorYejun Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Contribution: Software
Search for more papers by this authorCorresponding Author
Dequan Zhang
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Correspondence
Dequan Zhang and Xin Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, P.R. China.
Email: [email protected] (D. Z.) and [email protected] (X. L.)
Contribution: Conceptualization, Data curation, Funding acquisition, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xin Li
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, P.R. China
Correspondence
Dequan Zhang and Xin Li, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Haidian District, Beijing 100193, P.R. China.
Email: [email protected] (D. Z.) and [email protected] (X. L.)
Contribution: Conceptualization, Data curation, Methodology, Project administration, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
This study investigated the eating quality of dry aged lamb using four cooking methods. A total of 28 lamb hind legs were selected and assigned randomly into wet aging, dry aging at 80% relative humidity (RH80 dry aging), and dry aging at 60% relative humidity (RH60 dry aging). The samples were aged for 0, 7, 14 days at 4°C and cooked using four cooking methods of hot pot, stir fry, grill, boiling to analyze cooking loss, texture profile, volatile compounds, taste compounds, and sensory characteristics. The tenderness of dry aged lamb was improved from 0 to 14 d except RH80 dry aged lamb for 7 d using stir fry. The lamb in RH80 dry aging for 7 and 14 d had rich aromatic compounds than wet aged lamb. The results of sensory evaluation showed that samples in RH80 dry aging for 7 d was fit for stir fry, boiling, and grill and it was fit for hot pot and grill after aging for 14 d. It can be concluded that the eating quality of RH80 dry aged lamb for 7 and 14 d using four cooking methods was better than RH60 dry aged lamb and wet aged lamb.
Practical applications
The manuscript describes the eating quality of dry aged lamb using hot pot, stir fry, grill, and boiling cooking methods. The results from this study showed that RH80 dry aged lamb get better meat quality than RH60 dry aged lamb and wet aged lamb in sensory evaluation using four cooking methods, which indicates the potentiality for application of dry aging in Chinese lamb industry.
CONFLICTS OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16300-sup-0001-FigS1.docxWord 2007 document , 286.8 KB | Fig S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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