Journal
JOURNAL OF FOOD SCIENCE
Volume 66, Issue 2, Pages 196-199Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb11315.x
Keywords
beef; dry aging; flavor; palatability; sensory
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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.
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