Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times

S. L. DeGeer, M. C. Hunt, C. L. Bratcher, B. A. Crozier-Dodson, D. E. Johnson, J. F. Stika

Research output: Contribution to journalArticlepeer-review

49 Scopus citations

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.

Original languageEnglish
Pages (from-to)768-774
Number of pages7
JournalMeat Science
Volume83
Issue number4
DOIs
StatePublished - Dec 2009

Keywords

  • Aging in a bag
  • Beef
  • Dry aging
  • Flavour
  • Sensory attributes

Fingerprint Dive into the research topics of 'Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times'. Together they form a unique fingerprint.

Cite this