Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups.

@article{Laster2008DryVW,
  title={Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups.},
  author={M A Laster and Roger Smith and Katherine L. Nicholson and John W. Nicholson and Rhonda K. Miller and Davey B. Griffin and Kerri B. Harris and Jeffrey W. Savell},
  journal={Meat science},
  year={2008},
  volume={80 3},
  pages={795-804}
}
Top Choice (n=48) and Select (n=48) paired bone-in ribeye rolls, bone-in strip loins, and boneless top sirloin butts were assigned randomly to one of two aging treatments, dry or wet, and were aged for 14, 21, 28 or 35d. Cutting tests, performed to determine retail yields and processing times, showed dry-aged subprimals had lower total saleable yield percentages and increased processing times compared to wet-aged subprimals. Sensory and Warner-Bratzler shear evaluation was conducted to… CONTINUE READING

From This Paper

Topics from this paper.
14 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 14 extracted citations

Similar Papers

Loading similar papers…