Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA.
Meat Sci. 2013 Jun;94(2):228-33. doi: 10.1016/j.meatsci.2013.02.002. Epub 2013 Feb 16.
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8 °C were juicier (P<0.05) than those cooked to 71.1 °C. Neither D nor SB aging had advantages over W aging.
本研究评估了三种老化方法（干（D）、湿（W）和特殊袋（SB））、两个质量等级[美国农业部选择（≥小（50）大理石花纹）和选择]和两个煮熟终点温度（62.8°C 和 71.1°C）对仪器嫩度的理化特性、颜色和感官特性的影响。与 W 或 SB 老化的里脊肉相比，D 老化的里脊肉的水分损失更高（P<0.0001）。然而，D 和 SB 老化的里脊肉的总损失相似（P>0.05）。W 老化的里脊肉的 L*值高于 D 或 SB 老化的里脊肉（P<0.01）。牛排的 Warner-Bratzler 剪切力不受老化方法或质量等级的影响（P>0.05），但随着终点温度的升高而增加（P<0.0001）。感官小组评估还表明，老化方法或质量等级对肌原纤维嫩度、多汁性、结缔组织量、整体嫩度或异味强度没有影响（P>0.05）。煮至 62.8°C 的牛排比煮至 71.1°C 的牛排更多汁（P<0.05）。D 或 SB 老化都没有优于 W 老化的优势。
