Lepper-Blilie A N, Berg E P, Buchanan D S, Berg P T
Department of Animal Sciences, North Dakota State University, NDSU Dept. 7630, P.O. Box 6050, Fargo, ND, United States.
Meat Sci. 2016 Feb;112:63-8. doi: 10.1016/j.meatsci.2015.10.017. Epub 2015 Oct 30.
The study objective was to evaluate the effect of post-mortem aging period (14 to 49days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n=96) and boneless (BL) strip loins (n=96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P=0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28days wet aged strip steak, cooked to 71°C would provide the best combination of eating satisfaction and value.
本研究的目的是评估宰后成熟时间（14至49天）、干式与湿式（D与W）成熟方式对美国农业部大理石花纹评分介于轻微和小之间的带骨（BI）牛肉后腰肉（n = 96）和去骨（BL）里脊（n = 96）适口性的影响。沃纳-布拉茨勒剪切力（WBSF）评分随时间呈线性下降（P = 0.0001）。WBSF不受成熟方法或里脊类型的影响。干式去骨里脊的陈化风味高于干式带骨里脊，湿式去骨里脊和湿式带骨里脊的陈化风味介于两者之间。与湿式成熟相比，干式成熟里脊增加了陈化风味，但未改善牛肉风味。基于客观数据和评审员对嫩度、多汁性和陈化风味的评分，一块去骨、经过28天湿式成熟、烹饪至71°C的里脊牛排将提供最佳的食用满意度和性价比组合。
Zotero 插件