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

Table 4

Effect of ageing treatments, ageing time, and frozen storage on water-holding capacity of in-bag dry-aged lean bull beef.

Attributes/storage type	Ageing time	Treatments				SED	AV	SA	SA × AV
		T1	T2	T3	T4
% drip loss
Fresh	7 d		3.86x	3.35x	3.26x	0.29	0.226	0.152	0.257
	21 d	1.35	1.56y	1.58y	1.92y
	ageing time		<0.001	0.001	0.001
% thaw + drip loss
Frozen	7 d		12.38x	10.36x	11.75x	1.41	0.335	0.322	0.443
	21 d	5.79	7.49y	5.86y	7.33y
	ageing time		0.009	0.013	0.003
% cook loss
Fresh	7 d		30.22	29.46	32.18x	1.69	0.519	0.979	0.204
	21 d	27.77	27.74	25.98	28.69y
	ageing time		0.240	0.120	0.020
Frozen	7 d		31.81	31.81	33.04x	1.04	0.174	0.498	0.644
	21 d	29.60	30.29	30.59	29.40y
	ageing time		0.103	0.371	0.003

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. Different letters of “x, y, or z” within the same column mean results are significantly different from each other ().