PSV-14 Performance and Consumer Preference Between Bone-In and Boneless Striploins Using a Precision Dry-Aging System (Agenator)

Abstract

Abstract To determine effects of moisture loss on dry-aged beef, strip loins from 12 low Choice carcasses were collected. One loin from each carcass side was randomly assigned to bone-in or boneless treatment. Loins were assigned to 1 of 4 aging treatments: bone-in-wet (BW), bone-in-dry (BD), boneless-wet (bW), or boneless-dry (bD). Dry-aging loins were placed in individual dry-aging chambers for 40 d, precisely controlling relative humidity (70%), air velocity, temperature (2°C) and mass (±5 g). Data were continuously recorded to calculate percent and rate of moisture loss. After aging, bone-in loins were de-boned, and dry-aged loins were trimmed of dried surfaces. Percent moisture loss, trim loss, and yield were calculated. Two steaks per dry-aged loin were cooked to 71°C, one for Warner-Bratzler Shear Force (WBSF), and one for consumer evaluation of tenderness, juiciness, and flavor and preference ranking. Percent and rate of moisture loss of dry-aged loins were analyzed as a completely randomized design (CRD), with day as repeated measures. Mean separations were conducted using LSMEANS with SLICEDIFF function at P < 0.05. Percent trim loss, total moisture loss, yield, and WBSF were analyzed as a CRD. Affective consumer testing utilized a Tukey HSD adjustment at P < 0.05. A treatment-by-day effect occurred (P < 0.05) for percent and rate moisture loss. Lower moisture loss in BD loins occurred after 2 d aging and daily rate of moisture loss through 31 d aging compared with bD. The bD loins had the greatest (P < 0.05) total moisture loss, trim loss, and lowest yield. The BD loins had higher degree of liking (P < 0.05) for tenderness and preference ratings compared with bD. No differences (P > 0.05) were seen in WBSF. Intact bone reduces rate of moisture loss in dry-aged loins, increasing total yield and consumer preference compared with boneless loins.