News, Marketing

Home > News, Marketing > News Dry aging meat

News Dry aging meat

2016/7/8

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