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

Abstract

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2˚C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

“…However, there was a numerical difference between the shear force values of beef samples marinated with 1% and 2% concentration of IML and samples marinated without IML. Values of shear force obtained in this study are in agreement with those presented by O'Sullivan, Cruz-Romero, and Kerry [33], who obtained values of 22.6 N at 21 d. In the own study, the lack of differences between shear forces of treatments was confirmed by results of texture sensory perception. e degree of hardness acceptation evaluated by assessors was the same for all meat samples.…”

Сравнительная Оценка Качества Говядины В Зависимости От Условий Созревания

“…Говядина -один из самых востребованных видов мяса, которая имеет большое значение в питании человека как источник белков, минеральных веществ, среди которых железо, цинк, селен, витаминов. С точки зрения потребителей качество говядины определяется совокупностью свойств, среди которых, наряду с цветом, сочностью, ароматом, наиболее важна нежность, о чем свидетельствуют результаты многочисленных исследований потребительских предпочтений [1,2,3]. На формирование нежности влияют различные факторы, включая содержание жира, со-единительной ткани, активность ферментов, состояние мышечных волокон и другие.…”