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 language | English |
|---|---|
| Pages (from-to) | 768-774 |
| Number of pages | 7 |
| Journal | Meat Science |
| Volume | 83 |
| Issue number | 4 |
| DOIs | |
| State | Published - Dec 2009 |
Keywords
- Aging in a bag
- Beef
- Dry aging
- Flavour
- Sensory attributes