| Autor: |
Degeer SL; Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA., Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF |
| Jazyk: |
angličtina |
| Zdroj: |
Meat science [Meat Sci] 2009 Dec; Vol. 83 (4), pp. 768-74. Date of Electronic Publication: 2009 Aug 14. |
| DOI: |
10.1016/j.meatsci.2009.08.017 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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Full Text from ScienceDirect