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).