Consumer Acceptance and Value of Wet Aged and Dry Aged Beef Steaks

magnitude of difference in sensory traits between wet and dry aging. One study (J. Food Sci., 56:601) showed minute palatability differences between dry and wet aged loins. In another, significantly more beef flavor and dry aged flavor were perceived for steaks dry aged than steaks wet aged (Meat Ind. 30:12). However, wet aged loins resulted in increased juiciness and flavor scores when strip loins were agedducted to compare wet versus dry-aged beef for palatability and value. Fresh strip loins (IMPS #180) were purchased unfrozen from Excel Corporation, Schuyler, NE, and from Buckhead Beef, a commercial, dry-aging beef facility in Atlanta, GA. Prime and Choice strip loins from Excel Corporation were vacuum aged in a 4 o F cooler for 37 days. Loins were dry aged for 30 days at the aging facility prior to shipping and vacuum aged for 7 days during shipping prior to cutting. Two pairs of loins were matched for taste panels: 1) wet aged Prime versus dry aged Prime and 2) wet aged Choice versus dry aged Choice. The steaks were paired to similar Warner-Bratzler tenderness scores and visual mar-bling scores to reduce variation within the pair. The aging periods were similar (37days) for each category. The aging period for this study was defined as the time from the vacuum packing date to the date the steaks were frozen for storage. The strip loins were cut into one-inch steaks. The first steak from the anterior end of the loin was used for marbling score and proximate analysis. The second steak was used to determine Warner-Bratzler shear value. The third and fourth steaks were evaluated by the taste panels. The remaining steaks were sold in an auction, in which the consumers could participate. After cutting, the steaks were stored in a-8 o F freezer. The steaks were shipped frozen via airmail to the host facilities in Denver and Chicago. Auction Procedures Immediately prior to the panel, panelists received a $50 participation payment, which they could use to bid with. Panelists were not required to bid; however, if a panel-ist chose to bid and won a non-practice auction, the panelist would pay for the auction from the participation payment. A dialogue explaining the auction procedure was read. Steaks, approximately one pound, which the panelists bought, were taken from the same strip loin as the sample taste. A reference price of $7/lb was given prior to auctions. One steak …