Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag

Meat Sci. 2014 Feb;96(2 Pt A):661-6. doi: 10.1016/j.meatsci.2013.10.022. Epub 2013 Oct 25.


The objective of this study was to determine which ageing treatment of beef was sensorially preferred by consumers and how their preference changed when given information about the ageing treatment used. Longissimus thoracis et lumborum from four young bulls were randomly assigned three ageing treatments: dry ageing, vacuum ageing and ageing in a highly moisture permeable bag (bag dry-ageing); each was aged at 1.6 °C for another 13 days. A preference test (171 consumers) with questions about overall liking, tenderness, and juiciness was performed. Thereafter, a deceptive test (61 consumers) was performed with two taste samples, the first taste sample with correct information about ageing treatment and the second with false information. In the preference test, consumers preferred dry ageing and bag dry-ageing to vacuum ageing. In the deceptive test, dry ageing was preferred, but the information given influenced preference.

Keywords: Beef; Consumer preference; Dry ageing; Dry ageing bag; Effect of information; Vacuum ageing.

MeSH terms

  • Adult
  • Aged
  • Animals
  • Cattle
  • Consumer Behavior*
  • Female
  • Food Handling / methods*
  • Humans
  • Hydrogen-Ion Concentration
  • Male
  • Meat / analysis*
  • Middle Aged
  • Muscle, Skeletal
  • Taste
  • Vacuum
  • Young Adult