Dry aging: an old process revisited

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dc.contributor.author Campbell, R.E.
dc.contributor.author Hunt, Melvin C.
dc.date.accessioned 2010-09-02T20:29:54Z
dc.date.available 2010-09-02T20:29:54Z
dc.date.issued 2010-09-02T20:29:54Z
dc.identifier.uri http://hdl.handle.net/2097/4794
dc.description.abstract Dry aging of beef cuts, once considered the "gold standard" for premium palatability, is practiced by only a few processors. We were asked by a major southern meat purveyor to study variables of dry-aging processing. Detailed sensory analyses of flavor, juiciness, and tenderness clearly indicated that beef loins dry aged for 14 and 21 days were superior for all three traits to a product vacuum aged for 14 days and to a product dry aged for 7 days. In addition, dry- aged steaks could be vacuum packaged and stored for up to 16 days without losses in palatability. Dry aging definitely intensified desirable flavor traits and reduced flavor notes typical of vacuum aging. Counts showed that dry aging controlled bacteria. Dry aging, properly done, produces beef steaks with desired eating characteristics for the high-end, value-added markets. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 97-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 804 en_US
dc.relation.isPartOf Cattlemen's Day, 1998 en_US
dc.subject Beef en_US
dc.subject Dry aging en_US
dc.subject Meat sensory attributes en_US
dc.subject Meat physical attributes en_US
dc.subject Microbiology en_US
dc.title Dry aging: an old process revisited en_US
dc.type Conference paper en_US
dc.date.published 1998 en_US
dc.citation.epage 105 en_US
dc.citation.spage 103 en_US
dc.description.conference Cattlemen's Day, 1998, Kansas State University, Manhattan, KS, March 6, 1998 en_US

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