Effects of dry and wet aging on some quality properties of Longissimus lumborum muscle

In this study, physical, chemical, microbiological and sensory days at changes were determined in beef longissimus lumborum which was dry and wet aged for 1,5 ±2 °C. In dry aged samples the total losses due to crust formation and drying was about 47 % whereas in wet aged samples this amount is about 11 %. Lipid, protein and ash contents were increased proportionally. pH values of the samples were constant during aging period. Water holding capacities of samples were decreased during this period. TBARS values were increased significantly due to lipid oxidation. Free amino acid content of samples were increased due to proteolysis. Sensory scores of wet aged samples were better than dry aged samples in terms of juiciness and texture whereas for flavour development, dry aged samples were prefered. SDS-PAGE analysis showed that myofibrilic proteins were much broken down than sarkoplasmic proteins. As a result, in controlled conditions, losses have been detected due to trimming and drying in both of the samples, whereas dry and wet aging high flavourful and quality products.