Journal of Food Science · 2001 · 191 citations · 9 references
AgricultureAnimal SciencesFood ScienceAgingFood AnalysisMeat ScienceMeat FlavorMeat QualityMeat StorageMeat TendernessMeat TextureStorage Effects On QualityAgeing Effects On Meat FlavorAging Effects On TextureAging FlavorMeat AgingMeat Quality During StorageQuality Deterioration During StorageStorage Effects On Meat QualityVacuum Storage
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.
9