Title Pending 17794

This study evaluated the effects of dry-aged beef trimmings inclusion on quality and flavor precursors of ground beef patties. Lean and fat trim were collected from beef loins aged for 28 d using 4 different methods: wet aging (WA), dry aging (DA), dry aging in water-permeable bag (DWA), and UV-light dry aging (UDA). Trimmings were ground and incorporated with ground fresh beef top rounds and subcutaneous fat (3 d postmortem) to make patties (80% lean and 20% fat) with different formulations: fresh beef and fat (CON), fresh beef and DA fat only (DA-FAT), and mixtures of 50% fresh lean along with 30% aged lean and 20% aged fat from different aging treatments (WA, DA, DWA, and UDA). Patties were manufactured in 3 independent batches (n = 3) to conduct pH, cooking loss, texture analysis, lipid oxidation, 5 d aerobic display color, trained sensory evaluation, volatile compounds, and metabolomics analyses. The inclusion of aged beef trimmings did not impact the pH and cook loss of the patties (P 0.05). DWA trimmings lowered chewiness compared to CON (P 0.05) and induced greater product discoloration compared to all other treatments at the end display (P 0.05). The addition of DA and UDA trimmings in ground beef reduced bloody flavor and promoted more volatile production compared to other treatments (P 0.05). Metabolomics profiling revealed different flavor precursor profiles from the inclusion of trimmings aged differently, demonstrating that the addition of the lean trim portion influenced the flavor profile more significantly than the fat trim portion after cooking. Cooking significantly altered the metabolite profile, reducing variations between the different treatments and explaining the observed flavor changes. The results suggested that aged trimmings modify the flavor precursor profile in ground beef products. Further research to identify the impact of different cooking methods on the flavor generation potential of dry-aged trimming inclusion products would be beneficial.