Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag
Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag作者机构：ensory Group School of Foodand Nutritional Sciences University College Cork Cork Ireland Packaging Group School of Foodand Nutritional Sciences University College Cork Cork Ireland
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2018年第9卷第9期
页 面：1078-1098页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Sirloin Tenderloin Beef Dry-Aged Package Sensory Affective Novel Rapid Descriptive Texture
摘 要：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 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.
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