Dikeman M.E.Obuz E.Gök V.Akkaya L.Stroda S.2024-07-222024-07-22201303091740http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17355This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. © 2013 Elsevier Ltd.EnglishAnimalsCattleCookingFood HandlingFood PackagingMeatTemperatureTime FactorsUnited StatesUnited States Department of AgricultureCollagenMusculoskeletal systemPoint contactsQuality controlTungstenVacuumConnective tissuesEating qualityEnd-point temperaturePalatabilityPhysico-chemical traitsQuality gradeSensory panelsSensory propertiesanimalarticlecattlecookingfood handlingfood packaginggovernmentmeatmethodologystandardtemperaturetimeUnited StatesBeefArticle10.1016/j.meatsci.2013.02.002