{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:27:08Z","timestamp":1760059628321,"version":"build-2065373602"},"reference-count":47,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T00:00:00Z","timestamp":1750723200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014181","name":"Extremadura Regional Council (Junta de Extremadura)","doi-asserted-by":"publisher","award":["IB20032","PTA2021-021189-I"],"award-info":[{"award-number":["IB20032","PTA2021-021189-I"]}],"id":[{"id":"10.13039\/501100014181","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["IB20032","PTA2021-021189-I"],"award-info":[{"award-number":["IB20032","PTA2021-021189-I"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the meat quality, sensory properties and microbiology of Angus beef after a short dry or wet aging. For that, a total of 16 Biceps femoris muscles from female Aberdeen Angus x Charoles calves were used. Half of these underwent a technological aging process in the carcass (dry aging) for 7 days, whilst the remaining were filleted, vacuum-packed and stored at refrigerated conditions (wet aging) for 7 days at 4 \u00b1 2 \u00b0C. The type of aging affected the ratio of the myoglobin forms but did not translate into differences in the instrumental colour measurements. Dry aging led to minor water release after the application of a force (17.58 dry-aged vs. 31.09 wet-aged) or after cooking and yielded higher hardness and lower shear force in the Warner\u2013Braztler shear force test compared to wet aging. Nevertheless, these differences were not appreciated at the sensory level. Higher counts of mesophilic aerobic bacteria (11.66%) and enterobacteria (3.68%) were found in samples subjected to dry aging.<\/jats:p>","DOI":"10.3390\/foods14132219","type":"journal-article","created":{"date-parts":[[2025,6,24]],"date-time":"2025-06-24T08:50:57Z","timestamp":1750755057000},"page":"2219","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Type of Aging on Quality and Sensory Perception of Picanha (Biceps femoris) from Female Angus Calves"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2432-2373","authenticated-orcid":false,"given":"Alberto","family":"Ortiz","sequence":"first","affiliation":[{"name":"Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0958-3225","authenticated-orcid":false,"given":"Mar\u00eda","family":"Freire","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1987-4501","authenticated-orcid":false,"given":"Luc\u00eda","family":"Le\u00f3n","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5334-9554","authenticated-orcid":false,"given":"Francisco Javier","family":"Mes\u00edas","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Extremadura, Ctra. C\u00e1ceres s\/n, 06071 Badajoz, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6409-3865","authenticated-orcid":false,"given":"David","family":"Tejerina","sequence":"additional","affiliation":[{"name":"Meat Quality Area, Center of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra. A-V, Km372, 06187 Guadajira, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,24]]},"reference":[{"doi-asserted-by":"crossref","unstructured":"Liu, J., Ellies-Oury, M.-P., Pannier, L., Gruffat, D., Durand, D., Noel, F., Sepchat, B., Legrand, I., Prache, S., and Hocquette, J.-F. (2022). Carcass Characteristics and Beef Quality of Young Grass-Fed Angus x Salers Bovines. Foods, 11.","key":"ref_1","DOI":"10.3390\/foods11162493"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/j.meatsci.2016.07.011","article-title":"Carcass Characteristics and Meat Quality of Hereford Sired Steers Born to Beef-Cross-Dairy and Angus Breeding Cows","volume":"121","author":"Coleman","year":"2016","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"454","DOI":"10.1111\/1750-3841.14043","article-title":"Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3","volume":"83","author":"Beriain","year":"2018","journal-title":"J. Food. Sci."},{"unstructured":"(2025, February 03). Available online: https:\/\/Angusespana.Es\/.","key":"ref_4"},{"unstructured":"(2025, February 03). Angus, La Raza Bovina Sin Cuernos Que Es Tendencia En La Dehesa. 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