Title:	From yield to flavor: the role of lipid coatings in beef aging.
Authors:	SOUZA, J. H. R. de JACINTO, K. L. C. R. VIEIRA, I. de L. OLIVEIRA, G. L. de BARROS, I. B. de CARDELLO, F. A. B. NOGUERA, D. C. L. H. FRANCISCO, V. C. NASSU, R. T. BOLINI, H. M. A. PFLANZER JUNIOR, S. B.
Affiliation:	JONATÃ HENRIQUE REZENDE DE SOUZA, UNIVERSIDADE ESTADUAL DE CAMPINAS; KATHELEN LETHICIA CAVALHERI RODRIGUES JACINTO, UNIVERSIDADE ESTADUAL DE CAMPINAS; ISAAC DE LIMA VIEIRA, UNIVERSIDADE ESTADUAL DE CAMPINAS; GABRIELA LIMA DE OLIVEIRA, UNIVERSIDADE ESTADUAL DE CAMPINAS; ISABELA BENFICA DE BARROS, UNIVERSIDADE ESTADUAL DE CAMPINAS; FLAVIO ANDRE BOLINI CARDELLO, UNIVERSIDADE ESTADUAL DE CAMPINAS; DYANA CARLA LIMA HARGREAVES NOGUERA, UNIVERSIDADE ESTADUAL DE CAMPINAS; VANESSA CRISTINA FRANCISCO, FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO; RENATA TIEKO NASSU, CPPSE; HELENA MARIA ANDRE BOLINI, UNIVERSIDADE ESTADUAL DE CAMPINAS; SÉRGIO BERTELLI PFLANZER JÚNIOR, UNIVERSIDADE ESTADUAL DE CAMPINAS.
Date Issued:	2026
Citation:	Journal of food science, v. 91, n. 7, e71240, 2026.
Description:	Lipid-coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter-aged beef). Thus, this study compared the wet-aged and beef-aged with different lipid-based coatings: milk butter (butter-aged), cocoa butter (cocoa-aged), pork lard (lard-aged), and beef tallow (tallow-aged), all after 8 days of aging. Beef portions with lipid coatings developed cracks, particularly those coated with milk butter (16.7%), cocoa butter (100%), and beef tallow (100%), causing meat surface darkening. In lipid-coated samples, total weight loss (14.3%–16.6%) and yield (83.4%–85.7%) were not affected by treatments. Water activity was higher in initial samples (0.9909) compared to lipid-coated samples (0.9884–0.9890) (p < 0.05). The aging process, with or without lipid coating, increased lightness and decreased redness, yellowness, and chroma compared to initial samples. Display storage time decreased L*, a*, and chroma values and increased hue angle, particularly after 6 days compared to Day 0 (p < 0.05). Sensory evaluation revealed significant differences among treatments for aroma, flavor, and overall impression. Butter- and lard-aged samples showed slightly higher aroma and flavor scores compared to tallow-aged samples. Lipid-coated aging influenced the volatile profile. Principal component analysis revealed that wet-, butter-, cocoa-, and lard-aged samples were more associated with positive descriptors, which were positively associated with overall impression scores, whereas tallow-aged samples were associated with less desirable descriptors such as “bitter” and “rancid.” In conclusion, lipid coatings promoted sensory modifications, supported by differences in volatile compounds, but did not improve consumer acceptance compared to wet-aged samples.
Thesagro:	Revestimento Sabor Maturação
NAL Thesaurus:	Butter Loins Meat Flavor Volatile compounds
Keywords:	Carne bovina Revestimento lipídico
ISSN:	1750-3841
DOI:	https://doi.org/10.1111/1750-3841.71240
Notes:	Na publicação Sérgio Bertelli Pflanzer. Financiamento FAPESP (2019/04221-8)
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPPSE)