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Meat Sci. 2014 May;97(1):21-6. doi: 10.1016/j.meatsci.2013.12.013. Epub 2014 Jan 4.

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.

Author information

1
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
2
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA. Electronic address: j-savell@tamu.edu.

Abstract

Paired ribeyes (n=24) and top sirloin butts (n=24) were dry-aged or wet-aged for 35 days before being merchandised as individual muscles: M. spinalis thoracis, M. longissimus thoracis, M. gluteobiceps, and M. gluteus medius. Wet-aged subprimals had greater saleable yields than dry-aged. Dry-aged M. spinalis thoracis and M. gluteobiceps received lower consumer overall like and flavor ratings than did wet-aged; interior muscles - M. longissimus thoracis and M. gluteus medius - did not differ. Trained panelists found higher musty and putrid flavors for dry-aged muscles closer to exterior surface. These flavors may have contributed to lower consumer overall like and flavor ratings for dry-aged M. spinalis thoracis and M. gluteobiceps. Using innovative styles to cut beef allows for greater merchandising options. However, development of undesirable flavor characteristics may be more pronounced when exterior muscles - M. spinalis thoracis and M. gluteobiceps - are exposed during dry-aging to extreme conditions and are consumed individually.

KEYWORDS:

Beef merchandising; Dry-aging; Flavor profile; Sensory evaluation

PMID:
24473460
DOI:
10.1016/j.meatsci.2013.12.013
[Indexed for MEDLINE]

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