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

被引：66
作者：
Lepper-Blilie, A. N. [1 ]
Berg, E. P. [1 ]
Buchanan, D. S. [1 ]
Berg, P. T. [1 ]
机构：
[1] N Dakota State Univ, Dept Anim Sci, NDSU Dept 7630, Fargo, ND 58102 USA
来源：
MEAT SCIENCE | 2016年 / 112卷
关键词：
Palatability; Wet-aging; Dry-aging; Beef; CONSUMER SENSORY ACCEPTANCE; RETAIL CUTTING YIELDS; USDA QUALITY GRADE; LONGISSIMUS MUSCLE; STEAKS; DRY; TENDERNESS; RATINGS; VACUUM; FAT;
D O I：
10.1016/j.meatsci.2015.10.017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The study objective was to evaluate the effect of post-mortem aging period (14 to 49 days), 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, 28 days wet aged strip steak, cooked to 71 degrees C would provide the best combination of eating satisfaction and value. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：63 / 68
页数：6
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