| Literature DB >> 20416624 |
S L Degeer1, M C Hunt, C L Bratcher, B A Crozier-Dodson, D E Johnson, J F Stika.
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.Entities:
Year: 2009 PMID： 20416624 DOI： 10.1016/j.meatsci.2009.08.017
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209