Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Abstract

ABSTRACT:To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dryaged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged

Effects of dry aging on physicochemical properties of beef cattle loins

“…젖산이 축척됨에 따라 특정 pH 범위에서 근육 내 에 존재하는 칼파인과 카텝신 같은 칼슘활성화효소(CAF)가 활성 화되어 근소편화를 촉진하여 연도를 증진시키고, 특히 건조숙성 은 겉표면이 호기적 상태에 상대습도와 건조 온도에 따라서 숙 성되는 것이 특징이며, 단백질 분해와 지방분해 과정을 통하여 유리아미노산과 유리지방산을 생성하고 이는 다양한 풍미향상 물 질과 결합하여 풍미를 향상시킨다 (6)(7)(8)(9)(10). 건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15). 습 식숙성육의 수율은 건조숙성육보다 높았으나, 가격경쟁력은 건조 숙성육이 높은 것으로 나타났다 (12,16,17 …”

“…건조숙성육과 습식숙성 육을 비교하였을 때 연도는 건조숙성육과 습식숙성육 모두 연도 가 상승한 반면, 풍미는 건조숙성육에서 우수하게 나타났으며, 습 식숙성육은 원료육과 두드러진 차이를 보이지 않았다 (11)(12)(13)(14)(15). 습 식숙성육의 수율은 건조숙성육보다 높았으나, 가격경쟁력은 건조 숙성육이 높은 것으로 나타났다 (12,16,17 …”

Effects of Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

“…The development of flavor and improved meat tenderness in aged meat are important effects of meat aging (Sitz et al, 2006). Immediately after slaughter, the muscle still contains high levels of ATP (adenosine triphosphate) but is depleted to ADP (adenosine diphosphate), AMP (adenosine monophosphate), IMP (inosine monophosphate), inosine, and Hx (hypoxanthine) due to continuous post-mortem metabolism (Faustman, 1994).…”

“…These changes result in rigor-mortis of pre-rigor muscle, which eventually decreases the tenderness due to changes in pH and the contraction of myofibrillar proteins (Faustman, 1994;Savell et al, 2005). Meat aging is one of the most commonly used methods to enhance the toughness caused by rigor-mortis and to improve the taste and flavor (Sitz et al, 2006). According to Faustman (1994), the meat tenderness during aging is affected by two proteolytic enzymes and specific conditions (pH and temperature) that influence the enzymatic activity are extremely important during meat aging.…”

Review: Canadian beef grading – Opportunities to identify carcass and meat quality traits valued by consumers

“…Derivatives of 2-methyl-3-furanthiol provide a more aged beef aroma (Rowe, 2002). In addition, dry-aging increases beef flavor more than aging in vacuum or in carbon dioxide (Campbell et al, 2001;Sitz et al, 2006;Jeremiah and Gibson, 2003). …”