Can aging improve low-marbled beef?

2016/07/08

Effects of post-mortem aging time and type on palatability of low-marbled beef loins.
July 8, 2016
A.N. Lepper-Blilie, E.P. Berg, D.S. Buchanan, and P.T. Berg
Approximately 60 percent of steaks available at retail are USDA Select and low Choice. Of those categories, one in four Select and one in five low Choice steaks will be tough (George etal 1999). Tenderness followed by flavor are the most important palatability traits for beef consumers (Beerman 2009). More information regarding aging low-marbled beef is needed.
Our study utilized 96 short loins (NAMPS 174) and 96 strip loins (NAMPS 180) selected with marbling scores between Slight50 and Small50 that were vacuum-packaged at the plant. Loins were weighed and designated bone-in or boneless and aged as wet (remained in bag) or dry (unpackaged and suspended in a muslin sock in a controlled aging cooler) for 14, 21, 28, 35, 42 and 49 days. After aging, loins were processed into 2.5 cm thick steaks for shear force and trained taste panel evaluation. (Source: www.provisioneronline.com )
https://www.provisioneronline.com/articles/103490-can-aging-improve-low-marbled-beef

2017/10/18

Chef Damon Menapace decided to go a little crazy with a few of his rib eyes. by JASON SHEEH ...

2017/07/13

Dish is more than 'just throwing a piece of meat in the fridge,' Elizabeth Chorney-Booth s ...

2017/06/28

By Al Mancini Las Vegas Review-Journal June 28, 2017 - 10:06 am “We found after 45 days (the ...

2017/06/16

June 16,2017 DRY-AGED Dry-aging is the process of resting large cuts of meat in a controlled ...

2016/12/16

December 16, 2016 Derico Setyabrata, Hyun-Wook Kim, Jordy Berger, Stacy Zuelly , Yuan H., B ...

2016/11/23

"Better with age" - this method brings out the bolder, better flavors to make for an excel ...

2016/06/10

June 10, 2016 Yuan H. Brad Kim PhD Despite being a costly process, dry-aging has been widely ...

2016/05/19

Published: 19 May 2016 The present review has mainly focused on the specific parameters inc ...

2012/09/26

Flannery News Aging Beef WEDNESDAY, SEPTEMBER 26, 2012 What is Dry Aged Beef If you’ve ever ha ...

2010/07/29

MARK SCHATZKER, JUL 29, 2010 When a cow is slaughtered, its beef is so fresh it's considere ...

2010/04/06

TOM MYLAN, APR 6, 2010 so what is aging and what are the differences between wet and dry ag ...

2010/04/02

Meat technology update 2/10 – April 2010 Dry ageing of beef Dry ageing can fill a niche marke ...