Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades.

Autor:	PARRISH, F.C., BOLES, J.A., RUST, R.E., OLSON, D.G.
Předmět:	BEEF RIBS (Cooking) MEAT MEAT cuts CONSUMER panels
Zdroj:	Journal of Food Science (Wiley-Blackwell); May1991, Vol. 56 Issue 3, p601-603, 3p
Abstrakt:	BSTRACT Twenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short-cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry aging. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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