Evolution of Sensory Properties of Beef during Long Dry Ageing

Round 1

Reviewer 1 Report

I will recommend adding the following parameters if data is available with the authors that will improve the study's conclusion.

1) Chilling losses during the storage period

2) Trimmings losses if observed

3) Proximate analysis if data is available

4) Meat color analysis after blooming under retail conditions.

Abstract:

Line 15: Please replace "show" with "showed"

Line 18: Please rephrase the following

"In the same times, iron content decreases steadily with ageing duration".

Line 19: Please replace the word "hardness" with "toughness"

Line 23: Please replace the word "Dry-ageing" with any other suitable word as it is already in the title, so there is no need to repeat it in keywords.

Introduction:

Please discuss how Colour can be improved by aging. How does aging affect color intensity & color stability??

Do you think aging improves the color stability of meat?????

 Material & method:

Why did you choose two animals of pure Angus and six Angus x Charolais crosses?? How can you ignore the breed effect here?????

Line 137: Please explain the method to calculate DM.

Line 140: Why did you choose 48 h to measure Phu?? Why not 24 h? Please cite a reference for this method.

Line 138: Provide complete specifications of the pH meter

Line 144: Provide full specifications of texturometer.

Line 146: Replace cm2 with cm2

Why do you prefer the grilling method over water bath cooking for Texture analysis???

Line 151: Please explain the method of heme iron determination.

Line 164: Please write the complete equation of Statistical analysis.

Results & Discussion:

Remove the first paragraph (line 178-188). It is not required here.

Please rearrange the sequence in material & methods, and results & discussion. pH should be the first parameter that need to be discussed.

Line 192: How the increase in pH is related to the rise in DM? Please explain.

I will recommend adding a table for pH & meat color values for a better understanding of the readers.

Conclusion:

Please conclude your recommendations for the aging period. How much aging period do you recommend based on the findings of this study?

Author Response

We thank the referees for the careful review of our manuscript. Please, find here enclosed answers to all the points raised by the referees with corresponding changes in the paper. The manuscript has been checked carefully, all the modifications are indicated in red.

Author Response File: Author Response.docx

Reviewer 2 Report

Review Article

JFST-D-22-01188_reviewer

Title: Application of Confocal Scanning Laser Microscopy application in the Food Processing Sector - an Overview

Overview

The Authors were prepared the review about application of Confocal Scanning Laser Microscopy in the Food Processing

Comments

TITLE:

·       The title: Application of Confocal Scanning Laser Microscopy application in the Food Processing Sector has double word application. Please correct the title, improve it.

RESULTA AND DISCUSSION:

·       Chapter 4: Research conducted in CUPB. Could You explain, did You do this research? If yes, why is it included in review paper?

 

BIBLIOGRAHY:

·       please also include items from the last three years 2020-2022, literature is not up to date;

FIGURES/CHARTS:

·       on the last page is chart but do not have description and also bibliography (if it is necessary)

 

 

Author Response

We have not responded to the comments of reviewer 1 as they were not directed at our text but rather at a text entitled " Application of Confocal Scanning Laser Microscopy application in the Food Processing Sector - an Overview ".

See below.

Author Response File: Author Response.docx

Round 2

Reviewer 1 Report

The Authors comprehensively responded to all the suggestions; it can be published after checking minor spell check.