USDA Choice (n=48) and Select (n=48) paired Beef Loin, Short Loins, Short
Cut (IMPS #174) were separated randomly into one of two treatments, dry or wet aging,
and were aged for 14, 21, 28, or 35 d. At the end of each aging period, short loins were
fabricated in a simulated retail cutting room at Texas A&M University to determine
retail yields and processing times. Upon completion of cutting tests, steaks were served
to consumers to determine palatability characteristics. Retail cutting tests showed that
dry aged short loins had reduced yields and increased cutting times when compared to
wet aged short loins. Consumers were unable to determine differences between dry and
wet aged steaks and for aging periods, however, USDA quality grade had a significant
impact on consumer perception of palatability attributes. The purpose of this research
was to determine palatability characteristics and retail cutting characteristics associated
with dry aged beef.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/5739 |
| Date | 17 September 2007 |
| Creators | Smith, Robert David |
| Contributors | Savell, Jeffrey W. |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 253631 bytes, electronic, application/pdf, born digital |
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