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Artichoke bracts silage in the finishing diet of beef steers: microbial, volatile, and sensory dynamics during dry aging
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DOI：10.1016/j.meatsci.2026.110205.png)
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Abstract
En 中文
This study evaluated the effects of artichoke bracts silage (ABS) in the finishing diet of beef steers on the microbiological profile, biogenic amines, volatile compounds, and sensory characteristics of dry-aged beef. Forty-eight Holstein × Belgian Blue steers were assigned to three diets: control with wheat straw (C), or diets in which wheat straw was partially replaced with 50 g/kg DM (S1) or 100 g/kg DM (S2) ABS. After 60 days of feeding, bone-in loins were collected and dry-aged for 42 days at 2 °C, 82% relative humidity, and 0.4 m/s air velocity. Longissimus lumborum samples were analyzed at 0, 14, 21, 28, 35, and 42 days. Total mesophilic and psychrotrophic bacterial counts were not affected by diet. Meat from ABS-fed steers showed lower total biogenic amine content from day 28 onward, lower histamine and putrescine concentrations, and delayed cadaverine appearance compared with control meat. Several volatile compounds related to lipid oxidation, amino acid degradation, and dry-aging biochemical development, including aldehydes, ketones, alcohols, and aliphatic hydrocarbons, were higher in control samples than in ABS meat. Dry aging improved tenderness and meaty flavor, whereas control meat developed higher unpleasant odor and taste scores at advanced aging times. Overall sensory appreciation was unaffected by diet. These findings suggest that dietary ABS may modulate biochemical and sensory changes during prolonged dry aging without impairing the overall sensory profile of beef.
Keywords:
Artichoke bracts
Beef
Dry aging
Biogenic amines
Volatile compounds
Sensory profile
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