Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers.
Resumen:
ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dry bag for 20 d + wet 20 d (DW); and wet 20 d + dry bag 20 d (WD). Sixty striploins, consisting of the right and left Longissimus lumborum (LL) muscle, from British crossbred steers, were employed, with 15 pairs of striploins obtained from pasture-finished and 15 pairs from grain-finished diet. © 2025 Correa, et al.
| 2025 | |
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Beef Finishing diet Stepwise aging Dry aging bag Meat quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
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| Inglés | |
| Instituto Nacional de Investigación Agropecuaria | |
| AINFO | |
| https://ainfo.inia.uy/consulta/busca?b=pc&id=65133&biblioteca=vazio&busca=65133&qFacets=65133 | |
| Acceso abierto |
| _version_ | 1856772320977223680 |
|---|---|
| author | CORREA, D. |
| author2 | DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT I-FURNOLS, M. BRITO, G. |
| author2_role | author author author author author author |
| author_facet | CORREA, D. DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT I-FURNOLS, M. BRITO, G. |
| author_role | author |
| bitstream.checksum.fl_str_mv | 8a4a1c02d5a49717a7f07ad3c5b2dc5c |
| bitstream.checksumAlgorithm.fl_str_mv | MD5 |
| bitstream.url.fl_str_mv | https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5054/1/sword-2025-06-23T15%3a48%3a56.original.xml |
| collection | AINFO |
| dc.creator.none.fl_str_mv | CORREA, D. DEL CAMPO, M. LUZARDO, S. DE SOUZA, G. ÁLVAREZ, C. FONT I-FURNOLS, M. BRITO, G. |
| dc.date.accessioned.none.fl_str_mv | 2025-06-23T18:48:56Z |
| dc.date.available.none.fl_str_mv | 2025-06-23T18:48:56Z |
| dc.date.issued.none.fl_str_mv | 2025 |
| dc.date.updated.none.fl_str_mv | 2025-06-23T18:48:56Z |
| dc.description.abstract.none.fl_txt_mv | ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dry bag for 20 d + wet 20 d (DW); and wet 20 d + dry bag 20 d (WD). Sixty striploins, consisting of the right and left Longissimus lumborum (LL) muscle, from British crossbred steers, were employed, with 15 pairs of striploins obtained from pasture-finished and 15 pairs from grain-finished diet. © 2025 Correa, et al. |
| dc.identifier.none.fl_str_mv | https://ainfo.inia.uy/consulta/busca?b=pc&id=65133&biblioteca=vazio&busca=65133&qFacets=65133 |
| dc.language.iso.none.fl_str_mv | en eng |
| dc.rights.es.fl_str_mv | Acceso abierto |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:AINFO instname:Instituto Nacional de Investigación Agropecuaria instacron:Instituto Nacional de Investigación Agropecuaria |
| dc.subject.none.fl_str_mv | Beef Finishing diet Stepwise aging Dry aging bag Meat quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| dc.title.none.fl_str_mv | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| dc.type.none.fl_str_mv | Article PublishedVersion info:eu-repo/semantics/article |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dry bag for 20 d + wet 20 d (DW); and wet 20 d + dry bag 20 d (WD). Sixty striploins, consisting of the right and left Longissimus lumborum (LL) muscle, from British crossbred steers, were employed, with 15 pairs of striploins obtained from pasture-finished and 15 pairs from grain-finished diet. © 2025 Correa, et al. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | INIAOAI_0080a4007be810f35d56c5749f5eb66c |
| instacron_str | Instituto Nacional de Investigación Agropecuaria |
| institution | Instituto Nacional de Investigación Agropecuaria |
| instname_str | Instituto Nacional de Investigación Agropecuaria |
| language | eng |
| language_invalid_str_mv | en |
| network_acronym_str | INIAOAI |
| network_name_str | AINFO |
| oai_identifier_str | oai:redi.anii.org.uy:20.500.12381/5054 |
| publishDate | 2025 |
| reponame_str | AINFO |
| repository.mail.fl_str_mv | lorrego@inia.org.uy |
| repository.name.fl_str_mv | AINFO - Instituto Nacional de Investigación Agropecuaria |
| repository_id_str | |
| rights_invalid_str_mv | Acceso abierto |
| spelling | 2025-06-23T18:48:56Z2025-06-23T18:48:56Z20252025-06-23T18:48:56Zhttps://ainfo.inia.uy/consulta/busca?b=pc&id=65133&biblioteca=vazio&busca=65133&qFacets=65133ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dry bag for 20 d + wet 20 d (DW); and wet 20 d + dry bag 20 d (WD). Sixty striploins, consisting of the right and left Longissimus lumborum (LL) muscle, from British crossbred steers, were employed, with 15 pairs of striploins obtained from pasture-finished and 15 pairs from grain-finished diet. © 2025 Correa, et al.https://hdl.handle.net/20.500.12381/5054enenginfo:eu-repo/semantics/openAccessAcceso abiertoBeefFinishing dietStepwise agingDry aging bagMeat quality attributesSISTEMA GANADERO EXTENSIVO - INIAEffects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers.ArticlePublishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionreponame:AINFOinstname:Instituto Nacional de Investigación Agropecuariainstacron:Instituto Nacional de Investigación AgropecuariaCORREA, D.DEL CAMPO, M.LUZARDO, S.DE SOUZA, G.ÁLVAREZ, C.FONT I-FURNOLS, M.BRITO, G.SWORDsword-2025-06-23T15:48:56.original.xmlOriginal SWORD entry documentapplication/octet-stream2010https://redi.anii.org.uy/jspui/bitstream/20.500.12381/5054/1/sword-2025-06-23T15%3a48%3a56.original.xml8a4a1c02d5a49717a7f07ad3c5b2dc5cMD5120.500.12381/50542026-02-10 15:54:04.15oai:redi.anii.org.uy:20.500.12381/5054Institucionalhttps://ainfo.inia.uy/Organismo científico-tecnológicohttp://inia.uyhttps://redi.anii.org.uy/oai/requestlorrego@inia.org.uyUruguayopendoar:2026-02-10T18:54:04AINFO - Instituto Nacional de Investigación Agropecuariafalse |
| spellingShingle | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. CORREA, D. Beef Finishing diet Stepwise aging Dry aging bag Meat quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| status_str | publishedVersion |
| title | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| title_full | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| title_fullStr | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| title_full_unstemmed | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| title_short | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| title_sort | Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers. |
| topic | Beef Finishing diet Stepwise aging Dry aging bag Meat quality attributes SISTEMA GANADERO EXTENSIVO - INIA |
| url | https://ainfo.inia.uy/consulta/busca?b=pc&id=65133&biblioteca=vazio&busca=65133&qFacets=65133 |
