Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Laster, Megan Ann; Smith, Robert; Nicholson, K.L.; Nicholson, Joel D.; Miller, R. K.; Griffin, D. B.; Harris, K.B.; Savell, J. W.

doi:10.1016/j.meatsci.2008.03.024

Cited by 106 publications

(95 citation statements)

References 11 publications

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“…The findings of the this study agree with Laster et al (2008) who observed that ageing method and ageing period had no effect on consumer sensory attributes like flavor and juiciness of beef having US choice and US select grades. In contrast, French et al (2001) reported that postmortem ageing improved sensory profiles of carcasses from Limousin and Charolais crossbred steers (567 kg) grazed on ryegrass and given different levels of concentrate feed.…”

Section: Objective and Subjective Meat Quality Traitssupporting

confidence: 91%

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short termfed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

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Section: Objective and Subjective Meat Quality Traitssupporting

confidence: 91%

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj¹,

Oliveros²,

Hwang³

2012

Korean Journal for Food Science of Animal Resources

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“…Wet-aged beef has a sour and strong bloody/serumy flavour, whereas dry-aged beef has a beefy, brown roasted flavour that is considered desirable [4]. Assessors are more familiar with wet-than dry-aged flavours, but when assessors recognized or preferred the dry-aged flavour profile, they were willing to pay more for this product [1] [7] [8] [9]. Also, aging of fresh beef for retail and foodservice has become essential to meet the high demands and expectations of an exceptional eating experience [7].…”

mentioning

confidence: 99%

“…Assessors are more familiar with wet-than dry-aged flavours, but when assessors recognized or preferred the dry-aged flavour profile, they were willing to pay more for this product [1] [7] [8] [9]. Also, aging of fresh beef for retail and foodservice has become essential to meet the high demands and expectations of an exceptional eating experience [7]. Dry-aging has been a successful process used by some high-end restaurants and specialty outlets to meet the needs of assessors who prefer this unique product [1].…”

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confidence: 99%

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Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

O’Sullivan¹,

Cruz-Romero²,

Kerry³

2018

FNS

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Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2˚C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

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“…건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15). 습 식숙성육의 수율은 건조숙성육보다 높았으나, 가격경쟁력은 건조 숙성육이 높은 것으로 나타났다 (12,16,17 …”

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Effects of dry aging on physicochemical properties of beef cattle loins

Choe¹,

Kim²

2017

Korean Journal of Food Science and Technology

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This study investigated the quality change in dry aged beef cattle loins (temperature: 3±1, lative humidity: 75±5%, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

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Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Cited by 106 publications

References 11 publications

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

Effects of dry aging on physicochemical properties of beef cattle loins

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