A novel method to dry age beef by using vacuum packaging

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dc.contributor.author Ahnström, M.L.
dc.contributor.author Seyfert, M.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Johnson, D.E.
dc.date.accessioned 2010-08-02T20:42:55Z
dc.date.available 2010-08-02T20:42:55Z
dc.date.issued 2010-08-02T20:42:55Z
dc.identifier.uri http://hdl.handle.net/2097/4343
dc.description.abstract The traditional dry-aging method for beef was compared with a novel technique of dry aging in a highly moisture-permeable vacuum bag. Paired beef strip loins were cut into four sections and were dry aged traditionally (unpackaged) or packaged in the novel bag for 14 or 21 days. Cooking loss, tenderness, juiciness, and all flavor attributes were similar for the aging methods. Beef dry aged in the bag had less weight loss during aging, less trim loss after 21 days, and lower yeast counts after either aging time, compared with beef dry aged unpackaged. This novel method of dry aging beef in a vacuum bag can increase yields, decrease microbial contamination, and provide processors greater flexibility of facility use, all of which would positively impact processors’ profits. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2006 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 06-205-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 959 en_US
dc.subject Beef en_US
dc.subject Dry age en_US
dc.subject Vacuum packaging en_US
dc.title A novel method to dry age beef by using vacuum packaging en_US
dc.type Conference paper en_US
dc.date.published 2006 en_US
dc.citation.epage 62 en_US
dc.citation.spage 60 en_US
dc.description.conference Cattlemen's Day, 2006, Kansas State University, Manhattan, KS, March 3, 2006 en_US

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