{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,29]],"date-time":"2026-05-29T18:23:15Z","timestamp":1780078995148,"version":"3.54.0"},"reference-count":52,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2022,11,14]],"date-time":"2022-11-14T00:00:00Z","timestamp":1668384000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Special Basic Research Fund for Central Public Research Institutes","award":["2021-YWF-ZYSQ-07"],"award-info":[{"award-number":["2021-YWF-ZYSQ-07"]}]},{"name":"Special Basic Research Fund for Central Public Research Institutes","award":["32072143"],"award-info":[{"award-number":["32072143"]}]},{"name":"Special Basic Research Fund for Central Public Research Institutes","award":["CARS-37"],"award-info":[{"award-number":["CARS-37"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["2021-YWF-ZYSQ-07"],"award-info":[{"award-number":["2021-YWF-ZYSQ-07"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32072143"],"award-info":[{"award-number":["32072143"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["CARS-37"],"award-info":[{"award-number":["CARS-37"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Program of National Beef Cattle and Yak Industrial Technology System","award":["2021-YWF-ZYSQ-07"],"award-info":[{"award-number":["2021-YWF-ZYSQ-07"]}]},{"name":"Program of National Beef Cattle and Yak Industrial Technology System","award":["32072143"],"award-info":[{"award-number":["32072143"]}]},{"name":"Program of National Beef Cattle and Yak Industrial Technology System","award":["CARS-37"],"award-info":[{"award-number":["CARS-37"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this study was to evaluate the effects of the chitosan\/collagen peptides\/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w\/v), collagen peptides (1%, w\/v), and cinnamon bark essential oil (1%, v\/v) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (p &gt; 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (p &lt; 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting Pseudomonas. This study demonstrates that the chitosan\/collagen peptides\/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality.<\/jats:p>","DOI":"10.3390\/foods11223638","type":"journal-article","created":{"date-parts":[[2022,11,15]],"date-time":"2022-11-15T02:31:15Z","timestamp":1668479475000},"page":"3638","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Effects of Chitosan\/Collagen Peptides\/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef"],"prefix":"10.3390","volume":"11","author":[{"given":"Songshan","family":"Zhang","sequence":"first","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaobin","family":"Sun","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanhua","family":"Lei","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baozhong","family":"Sun","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6638-931X","authenticated-orcid":false,"given":"Peng","family":"Xie","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaochang","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.tifs.2021.12.023","article-title":"Mechanisms and Strategies to Tailor Dry-Aged Meat Flavour","volume":"119","author":"Zhang","year":"2022","journal-title":"Trends Food Sci. 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