Retail Shelf-life Characteristics of Dry-aged Beef
Abstract
USDA Choice and USDA Select beef top sirloin butts (n = 60) and Choice and Select
beef bone-in strip loins (n = 60) were aged for 21 d, 28 d, and 35 d and then fabricated
into steaks (n = 360). Steaks were placed on tables in a cooler under constant lighting to
simulate a mock retail case for five days, and a trained panel visually evaluated the lean
color, fat color, and off-odor. Microbial samples were taken from each wholesale cut, as
well as, subsequent steaks and were analyzed for aerobic plate counts, lactic acid
bacteria, and yeast and mold counts. Surface discoloration (P = 0.007) and fat
discoloration (P < 0.0001) of steaks increased as aging period and retail steak shelf-life
day increased. Also, off-odor development increased (P < 0.0001) as aging period
increased. Steaks most susceptible to undesirable visual retail characteristics included
dry-aged steaks and steaks left in retail display for long periods of time (top sirloin and
top loin steaks, cut from 21 d aged subprimals, approaching days 4 and 5 of retail
display; top sirloin and top loin steaks, cut from 28 d aged subprimals, approaching day
3, 4, and 5 of retail case display; and top sirloin and top loin steaks, cut from 35 d aged subprimals approaching day 2, 3, 4, and 5 of retail display.) As for off-odor attributes,
steaks cut from 35 d aged subprimals exhibited over double the amount of extreme and
moderate off-odors than did steaks cut from 21 d and 28 d aged subprimals. Therefore,
the preferred protocol for minimizing unappealing sensory attributes of aged steaks
should be a short aging period, followed by a short retail case duration. By shortening
the aging period, the producer can retain some of the product yield; however, shortening
the aging period may negatively affect the flavor development and enhancement of the
brown, roasted flavors associated with dry-aged beef.
Citation
Ulbrich, Carson (2010). Retail Shelf-life Characteristics of Dry-aged Beef. Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -2010 -05 -8127.