Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks

B. M. Sitz, C. R. Calkins, D. M. Feuz, W. J. Umberger, Kent M Eskridge

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P < 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P < 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P < 0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P < 0.0001). Consumers who preferred dry-aged Prime samples (27.5%) were willing to pay $1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product.

Original languageEnglish (US)
Pages (from-to)1221-1226
Number of pages6
JournalJournal of animal science
Volume84
Issue number5
StatePublished - May 1 2006

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steaks
Vacuum
beef
loins (meat cut)
Controlled Environment
Air
sampling
Red Meat
flavor
animal transport
auctions
marbling
juiciness

Keywords

  • Beef
  • Dry aging
  • Palatability
  • Wet aging

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Sitz, B. M., Calkins, C. R., Feuz, D. M., Umberger, W. J., & Eskridge, K. M. (2006). Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. Journal of animal science, 84(5), 1221-1226.

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. / Sitz, B. M.; Calkins, C. R.; Feuz, D. M.; Umberger, W. J.; Eskridge, Kent M.

In: Journal of animal science, Vol. 84, No. 5, 01.05.2006, p. 1221-1226.

Research output: Contribution to journalArticle

Sitz, BM, Calkins, CR, Feuz, DM, Umberger, WJ & Eskridge, KM 2006, 'Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks', Journal of animal science, vol. 84, no. 5, pp. 1221-1226.
Sitz, B. M. ; Calkins, C. R. ; Feuz, D. M. ; Umberger, W. J. ; Eskridge, Kent M. / Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. In: Journal of animal science. 2006 ; Vol. 84, No. 5. pp. 1221-1226.
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