A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins

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dc.contributor.author Warren, K.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-11-06T20:43:39Z
dc.date.available 2010-11-06T20:43:39Z
dc.date.issued 2010-11-06
dc.identifier.uri http://hdl.handle.net/2097/6489
dc.description.abstract Starting 3 days postmortem, sections from eight USDA Choice or better, yield grade 4, strip loins were dry-aged (aged unpackaged) or vacuum-aged (aged in vacuum bags) for an additional 11 days. The dry-aged loins lost more (P<.05) weight during aging than vacuum-aged loins, and cooked faster, with less (P<.05) cooking loss than the unaged loins. Vacuum-and dry-aged samples were similar (P>.05) in tenderness, and both were more tender (P<.05) than unaged counterparts. A trained taste panel found no differences in subcutaneous fat flavor. However, lean from the vacuum-aged samples had a more intense sour flavor note and more intense bloody/serumy flavor and metallic notes than either of the other treatments. The lean of dry-aged samples was beefier and had more brown/roasted flavor than vacuum-aged or unaged counterparts. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1989 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 89-567-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 567 en_US
dc.subject Beef en_US
dc.subject Flavor en_US
dc.subject Tenderness en_US
dc.subject Dry-aged en_US
dc.subject Vacuum-aged en_US
dc.subject Strip loins en_US
dc.title A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins en_US
dc.type Conference paper en_US
dc.date.published 1989 en_US
dc.citation.epage 124 en_US
dc.citation.spage 121 en_US
dc.description.conference Cattlemen's Day, 1989, Kansas State University, Manhattan, KS, March, 1989 en_US
dc.contributor.authoreid ckastner en_US

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