Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (0, 21, 42 and 63 days) on tenderness, color and lipid stability of Belgian Blue beef. Three longissimus dorsi of Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). The sensitivity of samples to pigment oxidation was influenced by the packaging during display. Aging time and packaging during display influenced lipid oxidation. Twenty-one days of aging allowed to achieve the maximum tenderness observed and would be compatible with a subsequent 12-day display under vacuum. A 12-day display period under shrinkable film is largely beyond the shelf life of meat under this condition. This study contributes new knowledge about Belgian Blue beef behavior when it is wet or dry aged. Further research will be conducted to study the microbiological quality of these meats

Scripts people live in the marketplace: an application of script analysis to Confessions of a Shopaholic

This paper shows how Script Analysis can produce new marketing theory by applying it to contemporary shopping behaviour via British novelist Madeleine Wickham’s novel, Confessions of a Shopaholic. We show how Becky Bloomwood, the central character, is a Scripted Shopaholic for whom shopping is the activity around which everything else in her live falls in and out of place. In presenting a Scripted Shopaholic Racket System, we theorise: how shopping is used to structure time and relationships with others; the role of injunctions and attributions and related discounting in fulfilling shopping scripts; and, the possibility of freedom from excessive shopping scripts. We therefore bring together psychoanalysis, literary texts, and shopping theories to generate new insights about why people shop (and often shop too much), and how such behaviours might be transforme

Wet-aging vs. Dry-aging : influence sur la tendreté et la stabilité oxydative des viandes Charolaises

The aim of this study was to compare the effect of aging conditions (dry-aging vs. wet-aging) and time (7, 28, 49 and 70 days) on tenderness, color and lipid stability of Charolais beef. Three longissimus dorsi of Charolais cows were dry- or wet-aged for up to 70 days at 2 °C. At different times, part of these samples was cut into steaks, vacuum packaged and stored during 4 days at 4 °C + 8 days at 8 °C. The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler peak shear force), color (CIE L*a*b*), myoglobin oxidation (K/S572:K/S525 ratio) and lipid oxidation (TBARS). No difference in tenderness was observed between the two aging techniques. The sensitivity of samples to oxidation was influenced by the aging technique (wet-aging > dry-aging). For the studied samples, aging beyond 28 days could be considered excessive from an organoleptical point of view

Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef

The aim of this study was to compare the effect of aging technique (dry-aging and wet-aging), aging time (0, 21, 42 and 63 days) and packaging during display (vacuum and shrinkable film wrapping) on pH, tenderness, pigment and lipid stability of beef. Three longissimus dorsi muscles from two Belgian Blue cows were dry- or wet-aged for up to 63 days at 2 °C. At different times, part of these samples was cut into steaks and repackaged in vacuum bags or shrinkable film, and stored during 4 days at 4 °C + 8 days at 8 °C (simulated retail display). The following parameters were evaluated at different intervals: pH, tenderness (Warner–Bratzler shear force), color (CIE L*a*b*), myoglobin oxidation (K/S 572/525 ratio) and lipid oxidation (TBARS). The aging technique and the packaging during simulated retail display had an effect on pH (dry-aging > wet-aging, P vacuum, P vacuum, P 0 and 21 days, P vacuum, P < 0.05). This study contributes new knowledge about Belgian Blue beef behavior whether it is wet- or dry-aged. Further research will be conducted to study the antioxidant capacity of these meats in order to better understand the oxidation process