Extended dry ageing time effect on water holding capacity and colour of Piemontese cull cow beef

The aim of this study was to determine the effect of extended dry aging time on water-holding capacity and colour of Longissimus thoracis et lumborum muscle from 10 Piemontese cull cows. At d1, d9, d15 and d44 post mortem, water-holding capacity by the filter paper press method (M/T and pressing losses), cooking losses, colour parameters (L*, a*, b*) and reflectance spectra (R, %) were measured. From CIEL*a*b* values and reflectance curve, Chroma, Hue, colour differences (ΔE*), Mb, OMb and MetMb percentages were calculated. The results indicate that ageing strongly affected water-holding capacity. Between d15 and d44 M/T ratio values increased from 0.53 to 0.62 (P<0.01) and pressing losses decreased from 38.31% to 31.98% (P<0.01). Cooking losses decreased significantly until 9 days of ageing, then remained relatively constant. No differences of colour were observed apart from Mb percentage, which decreased from d1 to d9 (P<0.05). Extended dry ageing time influenced water- holding capacity significantly and had little effect on colour. Extended dry ageing can be used with Piemontese cull cows beef because a niche market of consumers who prefer this meat and are willing to pay extra money for it exists.