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

Authors

  • F.C. PARRISH JR.,

    1. The authors are affiliated with the Muscle Biology/Meat Science Laboratory, Meat Export Research Center, Iowa State Univ., Ames, I A 50011.
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  • J.A. BOLES,

    1. The authors are affiliated with the Muscle Biology/Meat Science Laboratory, Meat Export Research Center, Iowa State Univ., Ames, I A 50011.
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  • R.E. RUST,

    1. The authors are affiliated with the Muscle Biology/Meat Science Laboratory, Meat Export Research Center, Iowa State Univ., Ames, I A 50011.
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  • D.G. OLSON

    1. The authors are affiliated with the Muscle Biology/Meat Science Laboratory, Meat Export Research Center, Iowa State Univ., Ames, I A 50011.
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  • Journal Paper No. J-13989 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA; Project 2711.

  • Appreciation is expressed to the National Association of Meat Purveyors for partial funding of this project and to Swift Independent Packing Company for assistance in selection of beef products. Appreciation is expressed also to Kent Pulfer, William Kuecker and Deanne McCulloh for expert technical assistance.

ABSTRACT

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.

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