Assessment of dry-aged beef from commercial aging locations across the United States

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dc.contributor.authorLancaster, Jessica M.
dc.contributor.authorSmart, Jaxon H.
dc.contributor.authorVan Buren, Jessie
dc.contributor.authorBuseman, Brianna J.
dc.contributor.authorWeber, Tanya M.
dc.contributor.authorInsausti Barrenetxea, Kizkitza
dc.contributor.authorNasados, James A.
dc.contributor.authorGlaze, Benton
dc.contributor.authorPrice, William J.
dc.contributor.authorColle, Michael J.
dc.contributor.authorBass, Phillip D.
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODen
dc.date.accessioned2022-04-07T07:47:46Z
dc.date.available2022-04-07T07:47:46Z
dc.date.issued2022
dc.description.abstractModern dry-aging is a culinary-inspired practice that involves storing meat at refrigerated temperatures without protective packaging. The dry-aging process has been observed to create unique flavors. The objective of the current study was to survey commercial dry-aging facility environments and observe palatability differences related to consumer acceptance. Seventy-two bone-in beef strip loins (Institutional Meat Purchase Specification #175) were acquired. Strip loins were randomly assigned to each of ten commercial dry-aging facilities. Additionally, a set of strip loins were wet-aged at the University of Idaho meat laboratory. Strip loins were shipped overnight to respective aging locations and dry-aged for 45-days then returned overnight to the University of Idaho meat laboratory. Strip loins were fabricated into steaks, vacuum packaged, and then frozen until further analyzed. Commercial dry-aging facility cooler conditions were observed to be different (P < 0.01) for temperature (0.74–5.26 °C), percent relative humidity (64.87–99.21%), and wind speed (0.56–2.03 m/s). Intrinsic meat quality parameters including pH and water activity were not different (P > 0.05) among treatment-locations. Consumer taste panels indicated a difference (P < 0.01) in acceptability (6.27–7.24), tenderness (6.65–7.54), and flavor (5.58–6.79) based on aging treatment-location. Overall, the findings indicate that conditions within individual dry-aging facilities aid in producing unique dry-aged beef flavors.en
dc.description.sponsorshipFunded by the Idaho Beef Council. We gratefully acknowledge Idaho Beef Council’s financial support (AG3963)en
dc.format.extent7 p.
dc.format.mimetypeapplication/pdfen
dc.identifier.doi10.1016/j.ijgfs.2022.100466
dc.identifier.issn1878-450X
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/42679
dc.language.isoengen
dc.publisherElsevieren
dc.relation.ispartofInternational Journal of Gastronomy and Food Science, 27 (2022) 100466en
dc.relation.publisherversionhttps://doi.org/10.1016/j.ijgfs.2022.100466
dc.rightsThis is an open access article under the CC BY licensees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBeefen
dc.subjectDry-agingen
dc.subjectMeat sensoryen
dc.subjectRefrigerated environmental conditionsen
dc.titleAssessment of dry-aged beef from commercial aging locations across the United Statesen
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
relation.isAuthorOfPublicationd73299bb-63e6-4023-a134-8742f3913a0a
relation.isAuthorOfPublication.latestForDiscoveryd73299bb-63e6-4023-a134-8742f3913a0a

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