King Son Instrument Tech. Co., Ltd.

King Son's Quality Policy

Sweetness measurement

Digital Sweetness Meter

Digital Sweetness Meter

  • The amino acids and sweetness of the aging beef will change during dry aging process.
  • To carry out amino acid analysis of aging beef in certified laboratory is very expensive.
  • The alternative easy way to determine the degree of meat texture change in aging beef is to measure the sweetness of the beef during aging process. The degree of sweetness of different grade beef also varies. The sweetness of the Prime grade beef is definitely better than the Choice grade beef.

Picture 14: Handheld Digital Sweetness Meter measures the sweetness (°Bx) of the beef during aging process.
 
6 SGS FOOD LAB-TAIPEI Test Report: 18 free amino acids in dry aged ribeye beef processed by King Son Convertible IFP Aging Chiller
 
Report No.  FA/2018/B2100A-01 FA/2018/C1344A-01 FA/2018/C1345A-01 FA/2019/10735A-01 FA/2019/10736A-01 FA/2019/14721A-01

Amino Acid

Without dry

IFP dry aging for 30 days (-0.8±0.3℃ / 30.56±0.54℉), 75% R.H.

IFP dry aging for 30 

IFP dry aging for 42

IFP dry aging for 42 

IFP dry aging for 42

Aging

days (2±0.3℃ / 35.60±0.54℉),  60% R.H. 

days (-0.8±0.3℃ /30.56±0.54℉), 75%R.H.

days (2±0.3℃/35.60±0.54℉) , 80% R.H. 

days (-0.8±0.3℃ /30.56±0.54℉), 80%R.H.

Alanine

9859

14205

14462

11022

11074

13872

Arginine

10529

15948

16114

11121

11094

15919

Aspartic Acid

16006

22094

22253

16068

16436

22051

Cystine

1219

2034

2071

1631

1780

2346

Glutamic Acid

27927

39160

39203

28666

29289

39680

Glycine

8059

9738

10188

7453

7996

14271

Histidine

7561

9736

9979

6206

6754

8324

Isoleucine

8737

12821

13095

8942

8575

11575

Leucine

13708

19248

19070

13677

13932

18195

Lysine

15921

22905

23398

16931

17618

22706

Methionine

5160

6292

6457

4650

4572

6593

Phenylalanine

7167

9727

9947

7113

7171

9949

Proline

7341

8668

9842

7346

7131

11084

Serine

6288

8300

8706

6257

6413

7947

Threonine

4894

8940

9208

5332

5537

8052

Tyrosine

5797

7504

7818

4902

5207

7621

Valine

8058

11642

11733

8008

8266

10848

Tryptophan

1800

2593

2631

1752

1845

2298

Total

166031

231555

236175

167077

170690

233331

Table 2: 6 SGS FOOD LAB-TAIPEI Test Report for 18 amino acids of dry aged Ribeye beef processed in King Son Convertible IFP Aging Chiller
 
 
42 days aging
Aging at  (-0.8±0.3℃ / 30.56±0.54℉), 80%R.H.
Aging (2±0.3℃/35.60±0.54℉), 80%R.H.
Sweetness Brixº
42.5 Brixº , [2 times than beef aged at  (2±0.3℃/35.60±0.54℉), 80%R.H.]
21.0 Brixº
Total amount of amino acid
233331, [about 1.5 times than beef aged at (2±0.3℃/35.60±0.54℉), 80%R.H.]
170690
Aging aroma
Butter aroma after aged
Meat flavor rich
Profile appearance 
Muscle tissue fiber break down
Muscle tissue fibers are intact
Aroma after cooking
The fragrance of the Mena reaction is mild 
The fragrance of the Mena reaction is richer (the rate of aging increases 
by 25%  for every 1 °C / 1.8℉ increase in temperature)
Sweetness
Aged beef taste sweet obviously
The sweetness that produced in beef aged at (2±0.3℃/35.60±0.54℉), 80%R.H. is less than aging at (-0.8±0.3℃ / 30.56±0.54℉), 80%R.H.
Mouthfeel
Dry aging enhances palatability of beef
More chewing
Tasty, worth keep trying
Yes
Just once
Conclusions
The best aging flavor and effect at (-0.8±0.3℃ / 30.56±0.54℉), 80%R.H.
Recommend heavy tasters to have aging beef at (2±0.3℃/35.60±0.54℉), 80%R.H.
Table 3: The 42 days aging beef flavor comparison by different temperature
Beef source: American Prime Ribeye Beef (Sweetness 14.4% before aging)
 

Picture 15: The profile comparison of 42 days aging beef by different temperature
 
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is involved in the increase in free amino acids and peptides in meats during postmortem aging. Especially, the increase in free amino acids is thought to contribute to the enhancement of brothy taste including umami, while the increase in peptides is responsible for giving mildness. The increase in peptides is caused by the action of cathepsins B and L, and calpains on muscle proteins, while the increase in free amino acids is caused by the action of aminopeptidases C, H and P on the peptides during postmortem aging.
(Source:
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