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The objective of this study was to determine if wet aging increases the value and demand for lower-quality USDA-grade beef steaks. USDA Select boneless beef loins (NAMP #180) were dorsally divided into 4 equal portions, which were randomized to receive 0, 7, 14, or 21 d of wet aging. A total of twenty 2. 5-cm-thick steaks from each aging time (n = 20 steaks per aging treatment) were cooked to an internal temperature of 71C, cubed, and served to a consumer panel (N = 126), which evaluated acceptability using a 9-point hedonic scale with 1 and 9 representing dislike extremely and like extremely, respectively. Immediately after the panel, a elicitation mechanism auction method was used to obtain independent consumer willingness to pay for each aging time. Consumers were separated into 6 clusters based on overall acceptability ratings. Cluster 1 (n = 24) preferred steaks that were aged for 0 and 21 d (P 0. 014). Cluster 2 (n = 50) liked all treatments moderately but liked steaks aged for 7, 14, and 21 d more than 0-d aged steaks (P 0. 018) ; Cluster 3 (n = 20) preferred 0-d steaks over 7-d steaks and 7-d steaks over 14-d and 21-d aged steaks (P 0. 044). Cluster 4 preferred 7-d and 21-d aged, and Cluster 6 preferred 14-d and 21-d aged steaks. Demand analysis indicated that 0, 7, and 21 d of aging would sell 5. 29, 5. 34, and 6. 94 more units (0. 454 kg) (P 0. 001) than steaks aged for 14-d holding price constant at the current market value of 14/0. 454 kg. Overall, results indicated that wet aging for 14-d was not sufficient to provide the flavor and tenderness improvements that were apparent after 21 d of aging. Under optimal pricing and various cost scenarios, 21 d of aging was the most profitable single product offering only if daily production costs were sufficiently low.
Wang et al. (Tue,) studied this question.