rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Dry Versus Wet Aging of Beef
    sub title: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles
  name:
    name part: Smith, Amanda Marian
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Savell, J. W. (Jeffrey Wyatt)
    role:
      role term: thesis advisor.
  name:
    name part: Harris, Kerri
    role:
      role term: thesis advisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: Boneless 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. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/148309
  note: by Amanda Marian Smith.
  note: "Major Subject: Animal Science"
  note: Includes vita.
  note: Master of Science Texas A & M University 2012 http://hdl.handle.net/1969.1/148309
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Animal Science
  subject:
    topic: yield
  subject:
    topic: palatability
  subject:
    topic: dry-aging
  subject:
    topic: wet-aging
  subject:
    topic: aging
  subject:
    topic: beef
  identifier: http://hdl.handle.net/1969.1/148309
  record info:
    record content source: TXA
    record creation date: 131219
    record change date: 20151206090651.0
    record identifier: in00003421200
    language of cataloging:
      language term: eng