کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451217 | 1109675 | 2009 | 7 صفحه PDF | دانلود رایگان |
This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28 days) on the physical, chemical, sensory, and microbial properties of dry-aged beef. Sections from shell and strip loin were assigned randomly to be aged unpackaged or aged packaged in a bag with high moisture permeability. Weight losses increased with aging time. Shell loins lost more (P < 0.05) weight during aging compared with strip loins; dry aging in a bag had less (P < 0.05) weight loss than unpackaged aging. There were no differences (P > 0.05) in any of the sensory traits between shell and strip loins or dry aging using a traditional method or in a bag. Dry aging in a bag creates positive effects on yields, no negative effects on product quality, and adds flexibility and control of the aging environment.
Journal: Meat Science - Volume 83, Issue 4, December 2009, Pages 768–774