TITLE:
Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag
AUTHORS:
Maurice G. O’Sullivan, Malco C. Cruz-Romero, Joseph P. Kerry
KEYWORDS:
Sirloin, Tenderloin, Beef, Dry-Aged, Package, Sensory, Affective, Novel, Rapid, Descriptive, Texture
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.9,
September
19,
2018
ABSTRACT: Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P