Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef
University of Naples, Department of Agriculture, Via Università, 100 – 80055 Portici (NA), Italy; *Correspondence: email@example.com
In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physic-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher (P < 0.0001) weight loss than wet aged loins. Wet aged loins had higher (P < 0.01) L* values than dry aged loins. Warner-Blatzer shear force of steaks was not affected (P > 0.05) by aging method. We made a sensory panel evaluation too that showed no effect (P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity.