Quality and Acceptability of Fresh and Long-Term Frozen In-Bag Dry-Aged Lean Bull Beef

Figure 2

Average % weight loss of lean beef striploins of four different ageing treatments across different ageing times (days). BD: in-bag dry-ageing; W: wet-ageing. T1: BD at 0.5 m·s⁻¹ for 21 d; T2: BD at 0.5 m·s⁻¹ 7 d + W for 14 d; T3: BD at 1.5 m·s⁻¹ for 7 d + W for 14 d; T4: BD at 2.5 m·s⁻¹ for 7 d + W for 14 d.