Article ID Journal Published Year Pages File Type
2451217 Meat Science 2009 7 Pages PDF
Abstract

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.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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