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- Title
Dry-Aging Effects on Palatability Beef Longissimus Muscle.
- Authors
Campbell, R. E.; Hunt, M. C.; Levis, P.; Chambers IV, E.
- Abstract
Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.
- Subjects
BEEF quality; FOOD processor cooking; DRIED beef; MICROBIAL differentiation; VACUUM microbalances; FLAVOR
- Publication
Journal of Food Science (Wiley-Blackwell), 2001, Vol 66, Issue 2, p196
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2001.tb11315.x