Show simple item record

dc.contributor.advisorSavell, Jeffrey W
dc.contributor.advisorHarris, Kerri B
dc.creatorSmith, Amanda 1987-
dc.date.accessioned2013-03-14T16:19:51Z
dc.date.available2014-12-12T07:18:56Z
dc.date.created2012-12
dc.date.issued2012-12-05
dc.date.submittedDecember 2012
dc.identifier.urihttp://hdl.handle.net/1969.1/148309
dc.description.abstractBoneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned to one of two aging treatments (dry or wet) and aged for 35 days at a commercial aging facility. Cutting tests were performed at the end of the aging period to determine retail yields. Subprimals were fabricated using the Beef Alternative Merchandising cutting styles, isolating four specific muscles: M. spinalis thoracis, M. longissimus thoracis, M. gluteobiceps, and M. gluteus medius. Retail cutting tests showed wet-aged subprimals had higher (P < 0.0001) total saleable yield percentages with decreased cooler shrink and gross cut loss percentages. This resulted in wet-aged ribeye rolls and top sirloin butts yielding 1.5 times and 1.3 times more saleable product than dry-aged counterparts, respectively. In order to determine palatability characteristics, consumer sensory evaluations and trained panel evaluations were preformed. Palatability related to aging and muscle type resulted in significant differences. From a consumer standpoint, aging treatment influenced OLIKE, FLAV, FLEVEL, and BEEFLIKE but only through the interaction of aging treatment x muscle. Clearly, consumers rated the wet-aged, M. spinalis thoracis highest in each of the previously stated attributes. Aging also affected JUIC, whereas muscle type had a significant (P < 0.0001) effect on FLVBF, TEND, LEVTEND, JUIC, and LEVJUIC. As far as trained sensory attributes were concerned, a more concrete flavor profile of aged beef was obtained. In addition, dry-aged steaks had greater (P < 0.0001) cooking yield percentages when compared to wet-aged steaks.en
dc.format.mimetypeapplication/pdf
dc.subjectyielden
dc.subjectpalatabilityen
dc.subjectdry-agingen
dc.subjectwet-agingen
dc.subjectagingen
dc.subjectbeefen
dc.titleDry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Stylesen
dc.typeThesisen
thesis.degree.departmentAnimal Scienceen
thesis.degree.disciplineAnimal Scienceen
thesis.degree.grantorTexas A&M Universityen
thesis.degree.nameMaster of Scienceen
thesis.degree.levelMastersen
dc.contributor.committeeMemberGriffin, Davey B
dc.type.materialtexten
dc.date.updated2013-03-14T16:19:51Z
local.embargo.terms2014-12-01


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record