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Consumer Sensory Acceptance and Value of Wet-Aged and Dry-Aged Beef Steaks" (2006)

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Consumer Sensory Acceptance and Value of Wet-Aged and Dry-Aged Beef Steaks University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Papers and Publications in Animal Science Animal Science Department 2006 Consumer Sensory Acceptance and Value of Wet-Aged and Dry- Aged Beef Steaks B. M. Sitz University of Nebraska-Lincoln Chris R. Calkins University of Nebraska-Lincoln, [email protected] D. M. Feuz University of Nebraska-Lincoln W. J. Umberger University of Nebraska-Lincoln Kent M. Eskridge University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/animalscifacpub Part of the Animal Sciences Commons Sitz, B. M.; Calkins, Chris R.; Feuz, D. M.; Umberger, W. J.; and Eskridge, Kent M., "Consumer Sensory Acceptance and Value of Wet-Aged and Dry-Aged Beef Steaks" (2006). Faculty Papers and Publications in Animal Science. 580. https://digitalcommons.unl.edu/animalscifacpub/580 This Article is brought to you for free and open access by the Animal Science Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Papers and Publications in Animal Science by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1 B. M. Sitz, C. R. Calkins,2 D. M. Feuz, W. J. Umberger, and K. M. Eskridge Animal Science Department, University of Nebraska, Lincoln 68583-0908 ABSTRACT: To determine sensory preference and Choice samples were numerically superior for all sen- value of fresh beef steak differing in aging technique, sory traits, consumers placed similar bid values (P = strip steaks were evaluated by consumers in Denver 0.12) on wet- and dry-aged Choice samples ($3.82 per (n = 132 consumers) and Chicago (n = 141 consumers). 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Wet-aged Choice strip loins were matched with dry- Prime samples were rated more desirable (P < 0.001) aged Choice strip loins, whereas wet-aged Prime strip for flavor, tenderness, and overall acceptability than loins were matched with dry-aged Prime strip loins. dry-aged Prime samples. Wet-aged Prime samples were Dry-aged strip loins were commercially aged in air in valued at $4.02 per 0.45 kg, whereas dry-aged Prime a controlled environment for 30 d and vacuum-aged for samples brought $3.58 per 0.45 kg (P = 0.008). Consum- 7 d during shipping and storage. Wet-aged strip loins ers (29.3%) who preferred the dry-aged Choice samples were vacuum-packaged and aged for 37 d in a 1°C over the wet-aged Choice samples were willing to pay cooler. Pairs of strip loins were matched to similar War- $1.99/0.45 kg more (P < 0.001) for dry-aged samples. ner-Bratzler shear force values and marbling scores. The consumers who preferred the wet-aged Choice over Twelve sensory evaluation panels (of 12 scheduled pan- the dry-aged Choice samples (39.2%) were willing to elists each) were conducted over a 3-d period in each pay $1.77/0.45 kg more (P < 0.0001). Consumers who city. Individual samples from a pair of steaks were eval- preferred wet-aged Prime over dry-aged Prime samples uated by the panelists for sensory traits. Bids were (45.8%) paid $1.92/0.45 kg more (P < 0.0001). Consum- placed on the samples after sensory traits were ob- ers who preferred dry-aged Prime samples (27.5%) were tained utilizing a variation of the Vickery auction with willing to pay $1.92/0.45 kg more than for the wet-aged silent, sealed bids. No significant differences for sensory Prime samples. Although more consumers preferred traits of flavor, juiciness, tenderness, or overall accept- wet-aged samples, markets do exist for dry-aged beef, ability were detected between wet-aged Choice samples and consumers are willing to pay a premium for this and dry-aged Choice samples. Although wet-aged product. Key words: beef, dry aging, palatability, wet aging 2006 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2006. 84:1221–1226 INTRODUCTION is controlled. Dry aging can be utilized for entire car- casses or individual subprimal cuts. Fresh meat is aged to enhance the palatability of Aging, dry or wet, results in flavor development and the product. Aging meat increases the tenderness over more tender meat (Warren and Kastner, 1992; Miller time, as well as the development of flavors. Wet and et al., 1997; Campbell et al., 2001). Results from studies dry aging are common aging techniques. Meat that is differ on the magnitude of difference in sensory traits packaged in a sealed barrier film and held at a tempera- between wet and dry aging. Parrish et al. (1991) showed ture above the freezing point of the meat is classified as small, but significant, palatability differences between wet-aged. Because most primals are vacuum-packaged dry- and wet-aged loins and ribs, aged for 21 d. Juici- before cutting into steaks or roasts, wet aging can occur ness, flavor intensity, and flavor desirability were com- during shipping and storage. Dry aging is the process parable in wet- and dry-aged treatments. Conversely, of aging unpackaged meat in a cooler, where humidity Bischoff (1984) reported that significantly more beef flavor, dry-aged flavor, and brown-roasted aromas were perceived for steaks dry-aged for 14 or 21 d compared with steaks wet-aged for 14 d or dry-aged for 7 d. Wet 1 Published as paper number 14807, Journal Series, Nebraska aging strip loins resulted in increased juiciness and Agric. Res. Div., Univ. of Nebraska, Lincoln 68583-0908. 2Corresponding author: [email protected] flavor scores when strip loins were aged for 21 d com- Received November 4, 2004. pared with unaged loins (Gutowski et al., 1979; Bidner Accepted November 28, 2005. et al., 1985). 1221 1222 Sitz et al. In this study, wet-aged and dry-aged strip loins were broiler (Farberware Co., Bronx, NY). The steaks were evaluated for sensory traits and sold by a silent auction. heated to an internal temperature of 35°C, turned, and The objective was to quantify sensory differences be- heated to a final temperature of 70°C. The temperature tween wet- and dry-aged strip loins and to determine was measured intermittently at the geometric center the value consumers place on their preferred product. of the steak using a digital thermometer and thermo- couple (Model 450-ATT; Omega Engineering Inc., MATERIALS AND METHODS Stamford, CT). The steaks were cooled in a 4°C refriger- ator for 1 h. Sensory evaluations were conducted in Denver and After cooling, 10 to 12 cores (1.27-cm diameter) were Chicago. Twelve taste panels were completed in each sheared from the LM of the steak using a drill press city with 132 consumers participating in Denver and (Delta International Machinery Corp., Pittsburgh, PA) 141 consumers participating in Chicago. Four panels, and corer. The cores contained muscle fibers that were with twelve panelists per panel, were scheduled for 3 parallel to the longitudinal orientation of the muscle consecutive days in each city. The data were part of fibers and were held at room temperature. The Warner- a larger study that included other comparisons (Sitz, Bratzler shear force was measured the same day as 2003). Panelists tasted a total of 4 pairs of beef steak coring. Shear force was measured on at least 8 cores samples. from each steak using an Instron Universal Testing Machine (Instron Corp., Canton, MA) with a Warner- Steak Preparation Bratzler shear force attachment. A 500-kg load cell was utilized with crosshead speed at 250 mm/min. The USDA-graded, fresh strip loins were purchased unfrozen from a commercial packer and from a commer- Pairing of Strip Loins cial beef aging facility. The strip loins were stored in a cooler at 1°C. Certified Angus Beef strip loins were dry- Two pairs of loins were matched for each taste panel: aged for 30 d at the aging facility, vacuum-packaged 1) Choice dry-aged strip loins and Choice wet-aged strip before shipping, and aged for 7 d during shipping and loins, 2) Prime dry-aged strip loins and Prime wet-aged before cutting. Wet-aged strip loins were aged in vac- strip loins. Grade was based on the USDA grade classi- uum bags for 37 d in a 1°C cooler. Steaks were cut from fication in which the meat was sold. the strip loin to a thickness of 2.54 cm. The steaks were The pairs of loins were matched to similar Warner- numbered from cranial to caudal, wrapped in white Bratzler shear values and similar marbling scores. The marbling and tenderness were matched as closely as butcher paper, labeled with a random 3-digit number, possible for each pair. and frozen in a −20°C freezer. Preparation of Taste Panel Samples Proximate Analysis Taste panel samples were prepared as the panelists The first steak from the most cranial end of the strip arrived at the host facility. The third and fourth steak loin was removed. The marbling score of each strip loin from the cranial end of the strip loin were used as taste was determined by an experienced evaluator from the panel samples. The steaks were shipped frozen to the freshly cut surface of the steak after a minimum of 15 host facilities. The steaks were thawed for 24 h before min of bloom time. The subcutaneous fat and epimy- taste panels in a 4°C refrigerator. The steaks were sium were removed, and the lean of the LM was cubed, trimmed of excess fat and cooked to an internal temper- immersed in liquid nitrogen, and homogenized to a pow- ature of 70°C as described for Warner-Bratzler shear der in a Waring blender (Dynamics Corporation of force determination.
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