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dc.creatorLancaster, Jessica M.es_ES
dc.creatorSmart, Jaxon H.es_ES
dc.creatorVan Buren, Jessiees_ES
dc.creatorBuseman, Brianna J.es_ES
dc.creatorWeber, Tanya M.es_ES
dc.creatorInsausti Barrenetxea, Kizkitzaes_ES
dc.creatorNasados, James A.es_ES
dc.creatorGlaze, Bentones_ES
dc.creatorPrice, William J.es_ES
dc.creatorColle, Michael J.es_ES
dc.creatorBass, Phillip D.es_ES
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.relation.ispartofInternational Journal of Gastronomy and Food Science, 27 (2022) 100466en
dc.rightsThis is an open access article under the CC BY licensees_ES
dc.subjectMeat sensoryen
dc.subjectRefrigerated environmental conditionsen
dc.titleAssessment of dry-aged beef from commercial aging locations across the United Statesen
dc.typeArtículo / Artikuluaes
dc.contributor.departmentInstitute on Innovation and Sustainable Development in Food Chain - ISFOODes_ES
dc.rights.accessRightsAcceso abierto / Sarbide irekiaes
dc.type.versionVersión publicada / Argitaratu den bertsioaes

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This is an open access article under the CC BY license
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