Study of some quality parameters in the storage process of beef thigh and tenderloin meats coated with different animal fats.

In this research, beef rumb and tenderloin meats were coated with different animal fats (shirt fat, kidney fat and tail fat) and aged at +4˚C for 28 days. Physical (pH, aw, interior and exterior color: L*, a*, b* values), chemical (TBARS and fatty acid composition), textural(hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience, shear force) and microbiological (total aerobic mesophilic bacteria, total aerobic psychrophile bacteria, yeast and mold, lactic acid bakteria) changes were also observed on the 1st, 7th, 14th, 21st and 28th days of the aging process in order to research the effects of coating with animal fats on rumb and tenderloin meats during and after aging. While the pH levels of the dry aged samples increased, there was no significant difference in water activity values between the control samples and the samples coated with animal fats, and the water activity levels of all samples decreased. As a result of the color analysis, it was determined that the internal and external L*, a*, b* values were better preserved especially in the samples coated with kidney and shirt fat compared to the control group samples. As a result of textural analysis; hardness, gumminess, chewiness and shear force were increased, while adhesiveness, springiness, cohesiveness and resilience values decreased. TBARS values increased in all but remained at lower levels in control samples. When the fatty acid composition was examined, an increase was observed in the saturated fat ratios of the samples with aging, while a decrease was observed in the unsaturated fatty acids. As a result of microbiological analysis, Escherichia coli, Salmonella, Listeria, Staphylococcus aureus, Enterobacteriaceae and coliform group bacteria were not found in the samples, and an increase in the number of total aerobic mesophilic bacteria, total aerobic psychrophilic bacteria, yeast and mold, and lactic acid bacteria was observed. Keywords: Meat, dry, aging, animal fat, rumb, tenderlion, coating