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

Table 7

Effect of ageing treatment combinations and frozen storage on sensory acceptability of in-bag dry-aged lean beef for 21 days.

Attributes	Storage type	Treatments				SED	SA × AV
		T1	T2	T3	T4
	Fresh
Aroma		56.53	55.58	55.78	56.60	2.81	0.977
Tenderness		53.62	48.73	45.84	55.01	4.88	0.224
Juiciness		54.39	53.64	48.35	47.80	4.12	0.244
Flavour		44.85	44.76	41.87	42.95	4.35	0.881
Off-flavour		20.68	16.73	19.16	17.79	3.66	0.727
Overall liking		59.77	58.20	52.88	57.17	3.33	0.218
Preference ranking (%)		28.41	22.73	22.73	20.45
	Frozen
Aroma		5.75	5.81	5.81	6.00	0.19	0.548
Tenderness		5.74	5.46	5.75	6.02	0.30	0.397
Juiciness		5.86a	4.55b	5.24c	5.91a	0.26
Flavour		6.12	5.76	5.96	6.33	0.23	0.126
Off-flavour		1.71	1.89	1.85	1.78	0.12	0.401
Overall liking		6.03a	5.37b	5.89a	6.25a	0.24	0.006

BD: in-bag dry-ageing; W: wet-ageing; SA: stepwise ageing; AV: air velocity. 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. presented as for level of significance. Different letters of “a, b, or c” within the same row mean results are significantly different from each other ().