Determination of quality characteristics of dry and wet aged meat that application of papain and fungal protease enzymes

In this study, it was aimed to determine the effects of dry and wet aging methods with papain and fungal protease applications on beef quality. For this purpose, 24 striploins (M. longissimus lumborum) obtained from 12 male cattle aged 22-24 months with a carcass weight of 300-350 kg, right side and left side, were used. The striploins were divided into 8 groups and subjected to dry and wet aging by applying 3 different concentrations of enzyme. In dry aging, bone-in striploins were aged at 1 °C and 85% relative humidity; in wet aging, boneless striploins were vacuumed in a plastic vacuum bag with high oxygen and moisture barrier properties and then aged at 1 °C for 28 days. Microbiological, physicochemical and sensory analyzes were carried out on the beginning (0), 2nd, 7th, 14th, 21st and 28th days of the aging processes. During the aging process, increases were generally observed in the number of total aerobic colony, psychrotrophic bacteria, Enterobacteriaceae group bacteria, Brochothrix thermosphacta, Pseudomonas spp., lactic acid bacteria, yeast and mold. Enzyme applications generally reduced the number of microorganisms. Except for lactic acid bacteria, it was observed that the number of microorganisms in dry aging groups was higher than in wet aging groups. With the continuation of the aging processes, pH, weight loss, water holding capacity and thiobarbituric acid reactive substances values were generally increased, and aw values were generally decreased. As a result of instrumental color analyses, while a*, b*, C* values generally decreased during the aging process, L* and h* values generally increased. As a result of the continuation of the aging process; While a decrease was generally determined in the hardness, cohesiveness, gumminess and chewiness values of the texture profile analyses, a similar decrease was also recorded in the Warner-Bratzler (WB) shear force and WB hardness values. In addition, it was determined that enzyme and wet aging applications further reduced WB shear force and WB hardness values (p<0.05). Texture, juiciness, flavor and general liking characteristics of sensory analysis were evaluated positively by the panelists; At the same time, enzyme applied groups received higher scores than control groups and wet aging groups received higher scores than dry aging groups (p<0.05). In conclusion; It has been determined that the wet aging method by applying papain and fungal protease is more effective in improving the textural and sensory properties of beef than the dry aging method by applying the same enzymes.