High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing

In this study, we investigated if the usually discarded trimmings from dry aged beef can be incorporated into raw fermented sausages as a substitute for fresh beef without altering any major characteristics. Dry aged trimmings were subjected to high-pressure processing (600 MPa, 3 min hold) to reduce the bacterial load, achieving a 3-log reduction. HPP-treated dry aged beef trimmings were then incorporated into raw fermented sausages (60% pork and 40% beef). Beef was substituted with trimmings in different concentrations (7.5, 12.5, 25, 50, 100%). Due to the substitution, the water content of the sausages was reduced depending on the amount of beef substituted. Consequently, the sausages with substituted beef, for example, 50 and 100%, achieved the same water content after 5.4 and 3.7 days, respectively, than control sausage at day 9. However, the substitution (100%) affected the fat content, which contributes to significant differences (p < .05) in firmness during ripening.