A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins
| dc.citation.epage | 124 | en_US |
| dc.citation.spage | 121 | en_US |
| dc.contributor.author | Warren, K. | |
| dc.contributor.author | Kastner, Curtis L. | |
| dc.contributor.authoreid | ckastner | en_US |
| dc.date.accessioned | 2010-11-06T20:43:39Z | |
| dc.date.available | 2010-11-06T20:43:39Z | |
| dc.date.issued | 2010-11-06 | |
| dc.date.published | 1989 | en_US |
| 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.description.conference | Cattlemen's Day, 1989, Kansas State University, Manhattan, KS, March, 1989 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/6489 | |
| 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 |
