EFFECTS OF COMBINED WET AND DRY AGING TECHNIQUES ON THE PHYSICOCHEMICAL AND SENSORY ATTRIBUTES OF BEEF RIBEYE STEAKS FROM GRAIN-FED CROSSBRED ZEBU STEERS

The effects of dry and wet aging combinations on the sensory and physicochemical attributes of beef rib were investigated. Paired beef ribs (n=16) from eight grain-fed crossbred Zebu steers (n = 16) were divided into: unaged, 28 d wet; 28 d dry; 14 d wet+14 d dry; and 14 d dry+14 d wet. Aging was conducted in a chamber at 2 oC with 73% RH and without airflow. Dry aging and combined aged products had greater percentages of total loss compared to wet-aged products during the aging and fabrication, resulting in lower total saleable product (P 0.05). Additionally, all aged samples presented higher proportion of tender steaks (> 87%; P < 0.01). In the present study, trained panelists were unable to identify differences among aging ...