Journal
MEAT SCIENCE
Volume 97, Issue 1, Pages 21-26Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.12.013
Keywords
Beef merchandising; Dry-aging; Flavor profile; Sensory evaluation
Categories
Funding
- E. M. Manny Rosenthal Chair in Animal Science
- Manny and Rosalyn Rosenthal Endowed Fund in the Department of Animal Science
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Paired ribeyes (n = 24) and top sirloin butts (n = 24) were dry-aged or wet-aged for 35 days before being merchandised as individual muscles: M. spinalis thoracis, M. longissimus thoracis, M. gluteobiceps, and M. gluteus medius. Wet-aged subprimals had greater saleable yields than dry-aged. Dry-aged M. spinalis thoracis and M. gluteobiceps received lower consumer overall like and flavor ratings than did wet-aged; interior muscles - M. longissimus thoracis and M. gluteus medius did not differ. Trained panelists found higher musty and putrid flavors for dry-aged muscles closer to exterior surface. These flavors may have contributed to lower consumer overall like and flavor ratings for dry-aged M. spinalis thoracis and M. gluteobiceps. Using innovative styles to cut beef allows for greater merchandising options. However, development of undesirable flavor characteristics may be more pronounced when exterior muscles M. spinalis thoracis and M. gluteobiceps are exposed during dry-aging to extreme conditions and are consumed individually. (C) 2013 Elsevier Ltd. All rights reserved.
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