Degeer S L, Hunt M C, Bratcher C L, Crozier-Dodson B A, Johnson D E, Stika J F
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA.
Meat Sci. 2009 Dec;83(4):768-74. doi: 10.1016/j.meatsci.2009.08.017. Epub 2009 Aug 14.
This experiment investigated the combined effects of two dry-aging methods (unpackaged and in a bag), two loin-cut styles (bone-in shell loins and boneless strip loins), and two aging times (21 and 28days) on the physical, chemical, sensory, and microbial properties of dry-aged beef. Sections from shell and strip loin were assigned randomly to be aged unpackaged or aged packaged in a bag with high moisture permeability. Weight losses increased with aging time. Shell loins lost more (P<0.05) weight during aging compared with strip loins; dry aging in a bag had less (P<0.05) weight loss than unpackaged aging. There were no differences (P>0.05) in any of the sensory traits between shell and strip loins or dry aging using a traditional method or in a bag. Dry aging in a bag creates positive effects on yields, no negative effects on product quality, and adds flexibility and control of the aging environment.
本实验研究了两种干式熟成方法（未包装和袋装）、两种腰部切割方式（带骨去骨腰肉和去骨条状腰肉）以及两种熟成时间（21天和28天）对干式熟成牛肉的物理、化学、感官和微生物特性的综合影响。带骨和条状腰肉的切片被随机分配为未包装熟成或用高透湿性袋子包装熟成。失重随熟成时间增加。带骨腰肉在熟成过程中失重比条状腰肉更多（P<0.05）；袋装干式熟成的失重比未包装熟成更少（P<0.05）。带骨和条状腰肉之间，或传统方法与袋装干式熟成之间的任何感官特性均无差异（P>0.05）。袋装干式熟成对产量有积极影响，对产品质量无负面影响，并增加了熟成环境的灵活性和可控性。
