title: Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times.
abstract: This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28days) on the physical, chemical, sensory, and microbial properties of dry-aged beef. Sections from shell and strip loin were assigned randomly to be aged unpackaged or aged packaged in a bag with high moisture permeability. Weight losses increased with aging time. Shell loins lost more (P<0.05) weight during aging compared with strip loins; dry aging in a bag had less (P<0.05) weight loss than unpackaged aging. There were no differences (P>0.05) in any of the sensory traits between shell and strip loins or dry aging using a traditional method or in a bag. Dry aging in a bag creates positive effects on yields, no negative effects on product quality, and adds flexibility and control of the aging environment.
authors.affiliation: Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA.
authors.forename: S L
authors.initials: SL
authors.lastname: Degeer
authors.forename: M C
authors.initials: MC
authors.lastname: Hunt
authors.forename: C L
authors.initials: CL
authors.lastname: Bratcher
authors.forename: B A
authors.initials: BA
authors.lastname: Crozier-Dodson
authors.forename: D E
authors.initials: DE
authors.lastname: Johnson
authors.forename: J F
authors.initials: JF
authors.lastname: Stika