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Meat Sci. 2009 Dec;83(4):768-74. doi: 10.1016/j.meatsci.2009.08.017. Epub 2009 Aug 14.

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

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Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA.


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 28days) 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.

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