Dry-aging effects on palatability of beef longissimus muscle

被引：139

作者：

Campbell, RE

Hunt, MC ^{[1
]}

Levis, P

Chambers, E

机构：

[1] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA

[2] Kansas State Univ, Dept Human Nutr, Manhattan, KS 66506 USA

[3] Pillsbury Technol Ctr, Minneapolis, MN 55414 USA

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 02期

关键词：

beef; dry aging; flavor; palatability; sensory;

D O I：

10.1111/j.1365-2621.2001.tb11315.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.

引用

页码：196 / 199

页数：4

共 18 条

[1]

CULP GR, 1973, J ANIM SCI, V37, P258

[2] EFFECT OF MECHANICAL TENDERIZATION, AGING AND PRESSING ON BEEF QUALITY [J].