Format

Send to

Choose Destination
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.

Author information

1
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA.

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 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.

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center