Dry aging of beef in a bag highly permeable to water vapour

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

“…These authors found that dry aging in a bag produced dry-aged flavour equal to that achieved with traditional dry aging. These data are also in agreement with previous researchers [5], who found the no differences for most quality traits studied for traditional dry aging and aging in a bag which demonstrated the effectiveness of the novel dry-aging method. Some researchers [9] Researchers [10] have reported that overall tenderness, flavour, and off flavour intensity were not affected (P > 0.05) by any treatment of the beef aging treatments studied (wet-aged, dry-aged and dry-aged in bag).…”

“…Wet-ageing is the aging method used by about 95% of US producers of beef products [4]. Traditional dry aging exposes unpackaged meat directly to cooler conditions with strict temperature, humidity, and air-flow control [5]. Dry aging is a more costly procedure that requires a significant amount of time and space, elicits a high amount of shrink, and generates a significant amount of excess dried waste-termed in the industry as ''crust''-that must be trimmed [1].…”

“…If aging could occur in a highly moisture-permeable bag, however, it may be possible to ''dry-age'' beef in a package and have it be more tolerant to more variable cooler conditions. Such methodology could potentially decrease trim loss and microbial contamination, thus maximizing yields [5]. Previously researchers [5] found that dry aging of beef in a highly moisture-permeable bag was feasible, positively impacted on yields and reduced microbial spoilage, with no negative impact on product quality.…”

“…Such methodology could potentially decrease trim loss and microbial contamination, thus maximizing yields [5]. Previously researchers [5] found that dry aging of beef in a highly moisture-permeable bag was feasible, positively impacted on yields and reduced microbial spoilage, with no negative impact on product quality. Additionally, some researchers [9] have found that leaving the bone on the beef loin during ageing decreased the amount of flavour development, perhaps by limiting the loss of moisture during aging and the resultant ''concentration" of flavour components [9].…”

A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags

“…Currently there are very few applications for these new materials in food technology, being these focused mainly on dry ageing of beef (Ahnström et al, 2006;DeGeer et al, 2009;Dikeman et al, 2013;Li et al, 2013). The use of highly water vapour-permeable bags (WP) facilitates the control of product dehydration by managing the temperature and humidity conditions, as with the traditional methods (unpacked).…”