Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins
Paired beef short loins from US Choice ( n = 48) and US Select ( n = 48) carcasses were assigned to be dry or wet aged for 14, 21, 28 or 35 d. After aging, short loins were processed to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to...
Saved in:
Published in | Meat science Vol. 79; no. 4; pp. 631 - 639 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Elsevier Ltd
01.08.2008
[Amsterdam]: Elsevier Science Elsevier |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Paired beef short loins from US Choice (
n
=
48) and US Select (
n
=
48) carcasses were assigned to be dry or wet aged for 14, 21, 28 or 35
d. After aging, short loins were processed to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to assess palatability characteristics. Retail cutting tests showed that dry-aged short loins had reduced yields and increased cutting times when compared to wet-aged short loins. Consumers were unable to determine differences between dry- and wet-aged steaks and for aging periods; however, USDA quality grade had a significant impact on consumer perception of palatability attributes. |
---|---|
Bibliography: | http://dx.doi.org/10.1016/j.meatsci.2007.10.028 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0309-1740 1873-4138 |
DOI: | 10.1016/j.meatsci.2007.10.028 |