Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Mugurel MUNTEANU, Elena-Iuliana FLOCEA, Ioana GUCIANU, Bianca-Maria MĂDESCU, Marius-Mihai CIOBANU, Paul-Corneliu BOIȘTEANU
In human health concerns and diet diversification, food science research focuses on developing functional products, using sustainable and health-promoting methods. Beef, an important source of nutrients, is often rejected due to its sensory characteristics and tough texture, which is a challenge for consumers with dental problems. This study aimed to evaluate the effectiveness of honey as a bioactive agent in optimizing the beef maturation process, considering its beneficial effects on health and the environment. Three different concentrations of honey (10%, 20%, and 30%) applied in the wet-aging process for 48 hours were tested, followed by a thermal process and a detailed sensory evaluation. The use of honey as a natural bioactive agent in the wet-aging process of beef significantly improves meat quality, both in terms of physicochemical and sensory attributes, in a dose-dependent manner, without affecting internal color stability, thus offering benefits for consumer acceptability and the development of functional and sustainable food products.
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