Sitz B M, Calkins C R, Feuz D M, Umberger W J, Eskridge K M
Animal Science Department, University of Nebraska, Lincoln, 68583-0908, USA.
J Anim Sci. 2006 May;84(5):1221-6. doi: 10.2527/2006.8451221x.
To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1 degrees C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P < 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P < 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P < 0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P < 0.0001). Consumers who preferred dry-aged Prime samples (27.5%) were willing to pay $1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product.
为了确定不同陈化技术的新鲜牛排的感官偏好和价值，丹佛（n = 132名消费者）和芝加哥（n = 141名消费者）的消费者对里脊牛排进行了评估。湿式陈化的精选级里脊腰肉与干式陈化的精选级里脊腰肉相匹配，而湿式陈化的特选级里脊腰肉与干式陈化的特选级里脊腰肉相匹配。干式陈化的里脊腰肉在可控环境中于空气中商业陈化30天，并在运输和储存期间真空陈化7天。湿式陈化的里脊腰肉真空包装后在1℃的冷藏库中陈化37天。将成对的里脊腰肉匹配到相似的沃纳-布拉茨勒剪切力值和大理石花纹评分。在每个城市的3天时间内进行了12次感官评估小组（每组12名预定小组成员）评估。小组成员对一对牛排中的单个样本进行感官特性评估。在利用维克瑞拍卖的一种变体进行无声密封投标获得感官特性后，对样本进行出价。在湿式陈化的精选级样本和干式陈化的精选级样本之间，未检测到风味、多汁性、嫩度或总体可接受性的感官特性有显著差异。尽管湿式陈化的精选级样本在所有感官特性上在数值上更优，但消费者对湿式陈化和干式陈化的精选级样本给出了相似的出价（P = ０.12）（分别为每0.45千克3.82美元和每0.45千克3.57美元）。湿式陈化的特选级样本在风味、嫩度和总体可接受性方面比干式陈化的特选级样本评分更高（P < 0.001）。湿式陈化的特选级样本价值为每0.45千克4.02美元，而干式陈化的特选级样本为每0.4５千克3.58美元（P = 0.008）。比起湿式陈化的精选级样本，更喜欢干式陈化精选级样本的消费者（29.3%）愿意为干式陈化样本多支付1.99美元/0.45千克（P < 0.001）。比起干式陈化的精选级样本，更喜欢湿式陈化精选级样本的消费者（39.2%）愿意多支付1.77美元/0.45千克（P < 0.0001）。比起干式陈化的特选级样本更喜欢湿式陈化特选级样本的消费者（45.8%）多支付1.92美元/0.45千克（P < 0.0001）。比起湿式陈化的特选级样本，更喜欢干式陈化特选级样本的消费者（27.5%）愿意比湿式陈化特选级样本多支付1.92美元/0.45千克。尽管更多消费者更喜欢湿式陈化样本，但干式陈化牛肉的市场确实存在，并且消费者愿意为这种产品支付溢价。
