Isolation of Debaryomyces Hansenii and Selection of an Optimal Strain to Improve the Quality of Low-grade Beef Rump (middle Gluteal) During Dry Aging

Overview

Journal Anim Biosci

Specialty Veterinary Medicine

Date 2023 May 12

PMID 37170499

Authors

Yoonjeong Yoo

Hyemin Oh

Yohan Yoon

Affiliations

Soon will be listed here.

Abstract

Objective: The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging.

Methods: Five D. hansenii strains were isolated from dry-aged beef samples. The rump of low-grade beef was inoculated with individual D. hansenii isolates and subjected to dry aging for 4 weeks at 5°C and 75% relative humidity. Microbial contamination levels, meat quality attributes, and flavor attributes in the dry-aged beef were measured.

Results: Of the five isolates, the shear force of dry-aged beef inoculated with SMFM201812-3 and SMFM201905-5 was lower than that of control samples. Meanwhile, all five isolates increased the total free amino acid, glutamic acid, serine, glycine, alanine, and leucine contents in dry-aged beef. In particular, the total fatty acid, palmitic acid, and oleic acid contents in samples inoculated with D. hansenii SMFM201905-5 were higher than those in control samples.

Conclusion: These results indicate that D. hansenii SMFM201905-5 might be used to improve the quality of beef during dry aging.

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