Smith, R.D., Nicholson, K.L., Nicholson, J.D.W., Harris, K.B., Miller, R.K., Griffin, D.B. and Savell, J.W. (2008) Dry versus Wet Aging of Beef: Retail Cutting Yields and Assessor Palatability Evaluations of Steaks from US Choice and US Select Short loins. Meat Science, 79, 631-639.
https://doi.org/10.1016/j.meatsci.2007.10.028

has been cited by the following article:

• TITLE: Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

  AUTHORS: Maurice G. O’Sullivan, Malco C. Cruz-Romero, Joseph P. Kerry

  KEYWORDS: Sirloin, Tenderloin, Beef, Dry-Aged, Package, Sensory, Affective, Novel, Rapid, Descriptive, Texture

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.9, September 19, 2018

  ABSTRACT: Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P