Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Entire DC Network
Advancing The Science Of Dry-Aged Beef, Felipe Azevedo Ribeiro
Advancing The Science Of Dry-Aged Beef, Felipe Azevedo Ribeiro
Department of Animal Science: Dissertations, Theses, and Student Research
In order to tightly control dry aging environmental conditions, we designed and built a computerized dry aging system that is capable of measuring and precisely controlling relative humidity (RH; ± 1%), temperature (± 0.5 °C), air flow (± 0.015m3/min), and mass loss (± 5 g). This dissertation addressed the effects of RH and ultimate pH on meat quality and sensory attributes of dry-aged beef. In study one, we learned that wet-aged steaks had higher L* (P = 0.01), a* (P = 0.03), and b* values (P < 0.001), lower discoloration scores (P < 0.05), and lower TBARS (thiobarbituric acid reactive substance) values (P = 0.03) than dry-aged treatments. Under prolonged …