• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文学位 >Creating dry-aged traditional and value-added beef cut programs for domestic and international markets.
【24h】

Creating dry-aged traditional and value-added beef cut programs for domestic and international markets.

机译：为国内和国际市场创建传统和增值的干牛肉切块计划。

获取原文
获取原文并翻译 | 示例
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The present study was conducted to develop a dry aging program that would maximize flavor and shelf-life along with ensuring the safety characteristics of traditional and the value cuts destined for domestic and international consumers. Beef ribeye rolls (n = 24), short ribs (n = 96), short loins (n = 48), and top sirloin butts (n = 60) were randomly assigned to one of four aging protocols. These subprimals (n = 228) were randomly assigned to one of three treatments, frozen, wet- or dry- aging, and to one of three periods, 0, 14 or 28 d. Aging protocol 1 was wet-aged for 14 or 28 d and dry-aged for 0, 14, or 28 d. Aging protocol 2 was wet-aged for 14 or 28 d, dry-aged for 0, 14, or 28 d, fabricated into steaks, vacuum packaged and wet-aged for an additional 14 or 28 d. Aging protocol 3 was wet aged for 14 or 28 d, dry-aged for 0, 14, or 28 d, fabricated into steaks, vacuum packaged and frozen for 14 or 28 d. Aging protocol 4 was frozen for 14 or 28 d and dry aged for 0, 14, or 28 d. Sensory, Warner-Bratzler shear (WBS) force evaluation, and proximate analysis (PROX) were conducted to determine characteristics.;Aging protocols (AP) 1, 3 and 4 were found to be superior (P 0.01) in terms of improving the flavor of coulotte steaks when compared to their AP 2 counterparts. Aging protocols 1 and 3 were found to be superior (P 0.01) for improving the flavor of beef steaks from the shortloin when compared to AP 2. Consumers preferred the flavor of 28 d dry-aged boneless short rib steaks over the 0 d dry-aged steak (P 0.02). The effect of aging period on WBS values of retail beef cuts was not significant (P > 0.05). Moisture loss percentages displayed a significant (P 0.01) difference with the coulotte having the highest percentage moisture followed by export ribs, while short ribs boneless contained the lowest amount. Aging protocols proved to have considerable effect on consumer evaluation of various palatability characteristics for beef steaks, especially those steaks from the coulotte, export rib and shortloins. Consumers could not detect any sensory characteristics differences between AP for the sirloin, bone-in and boneless short ribs. Dry-aging periods of 14 to 28 d have appeared to be effective in producing the desired results of this process, but there does not appear to be a magical threshold where sufficient time is required beyond 14 d to truly call this beef "dry-aged" from a performance standpoint.
机译：进行本研究是为了开发一种干式老化程序，该程序将最大程度地延长风味和保质期，同时确保传统的安全性以及为国内和国际消费者提供的降价优惠。牛肋眼卷（n = 24），短肋骨（n = 96），短腰肉（n = 48）和牛腰肉（n = 60）被随机分配给四个老化方案之一。将这些次生（n = 228）随机分配给三种处理之一：冷冻，湿式或干式老化，以及三个时期0、14或28 d之一。老化方案1湿老化14或28 d，干老化0、14或28 d。老化方案2湿老化14或28 d，干老化0、14或28 d，制成牛排，真空包装，湿老化另外14或28 d。老化方案3湿老化14或28 d，干老化0、14或28 d，制成牛排，真空包装并冷冻14或28 d。老化方案4冷冻14或28 d，干燥老化0、14或28 d。进行了感官，华纳-布拉茨勒剪切力（WBS）力评估和近距分析（PROX）以确定特性。;发现老化方案（AP）1、3和4在改善摩擦力方面优于（P <0.01）。与AP 2同类产品相比，库洛特牛排的风味。与AP 2相比，老化方案1和3在改善牛里脊肉牛排的风味方面具有优越性（P <0.01），与0 d干粮相比，消费者更喜欢28 d干龄无骨短肋牛排的风味。年迈的牛排（P <0.02）。老化期对零售切块的WBS值的影响不显着（P> 0.05）。水分损失百分比显示出显着的（P <0.01）差异，其中库洛特的水分百分比最高，其次是出口肋骨，而无骨的短肋骨含量最低。事实证明，老化协议对消费者评价各种牛排的适口性具有相当大的影响，特别是那些来自coulotte，出口肋骨和牛腰肉的牛排。消费者无法检测到牛AP，骨刺和无骨短肋的AP之间的任何感官特征差异。 14至28 d的干老化期似乎可以有效地产生该过程的预期结果，但是似乎并没有一个神奇的阈值，在14 d以后需要足够的时间才能将这种牛肉真正称为“干老化”从性能的角度来看。

著录项

  • 作者

    George, Kacie Jo.;

  • 作者单位

    Oklahoma State University.;

  • 授予单位 Oklahoma State University.;
  • 学科 Agriculture Food Science and Technology.;Agriculture Animal Culture and Nutrition.
  • 学位 M.S.
  • 年度 2011
  • 页码 61 p.
  • 总页数 61
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号