title: Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.
abstract: The study objective was to evaluate the effect of post-mortem aging period (14 to 49days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n=96) and boneless (BL) strip loins (n=96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P=0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28days wet aged strip steak, cooked to 71°C would provide the best combination of eating satisfaction and value.
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: anblilie@hormel.com.
authors.forename: A N
authors.initials: AN
authors.lastname: Lepper-Blilie
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: eric.p.berg@ndsu.edu.
authors.forename: E P
authors.initials: EP
authors.lastname: Berg
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: david.s.buchanan@ndsu.edu.
authors.forename: D S
authors.initials: DS
authors.lastname: Buchanan
authors.affiliation: Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States. Electronic address: paul.berg@ndsu.edu.
authors.forename: P T
authors.initials: PT
authors.lastname: Berg
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003296:Cooking; D004041:Dietary Fats / Q000032:analysis*; D018857:Food Packaging; D005518:Food Preferences; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008460:Meat / Q000032:analysis*; D008462:Meat-Packing Industry / Q000379:methods*; D055595:Mechanical Phenomena; D009658:North Dakota; D009812:Odorants; D012034:Refrigeration; D012677:Sensation; D033081:Shear Strength; D013649:Taste; D013997:Time Factors
chemical_list: D004041:Dietary Fats
keywords: Beef; Dry-aging; Palatability; Wet-aging