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Meat Sci. 2016 Feb;112:63-8. doi: 10.1016/j.meatsci.2015.10.017. Epub 2015 Oct 30.

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.

Author information

1
Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: anblilie@hormel.com.
2
Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: eric.p.berg@ndsu.edu.
3
Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: david.s.buchanan@ndsu.edu.
4
Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: paul.berg@ndsu.edu.

Abstract

The study objective was to evaluate the effect of post-mortem aging period (14 to 49days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n=96) and boneless (BL) strip loins (n=96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P=0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28days wet aged strip steak, cooked to 71°C would provide the best combination of eating satisfaction and value.

KEYWORDS:

Beef; Dry-aging; Palatability; Wet-aging

PMID:
26551359
DOI:
10.1016/j.meatsci.2015.10.017
[Indexed for MEDLINE]

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