Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated temperatures (3.3 to 4.4 °C) were evaluated before and after 5-d retail display. Subprimals from the elevated temperature aging treatment had stronger (P < 0.05) sweet and sour aromas, and the top sirloin had stronger (P < 0.05) bloody/serumy scores. After the 5-day retail display, aroma (sour, bloody/serumy) and discoloration of T-bone/Porterhouse steaks were most impacted compared to other steaks. Elevated temperature during the last 7 d of aging did not significantly improve consumer panelists' palatability scores, and no differences (P = 0.66) were seen in WBS force between aging treatments. Using higher storage temperatures to age beef does not warrant the risk associated with impacting color and odor characteristics that could negatively influence consumer acceptance of retail beef.

评估了在常规温度（0.0至1.1°C）下陈放14 d相对于常规温度下7 d在高温（3.3至4.4°C）下7 d的次生牛排的可食性，颜色和香气5天零售展示前后。高温老化处理的次原代具有更强的（P <0.05）甜味和酸味香气，而顶级牛lo则具有更强的（P <0.05）血腥/血清味评分。在为期5天的零售展示之后，与其他牛排相比，丁骨牛排/ Porterhouse牛排的香气（酸，血腥/血清）和变色受到的影响最大。在老化的最后7天，温度升高并未显着改善消费者小组成员的适口性评分，也无差异（P老化处理之间的WBS力为0.66）。使用较高的储存温度来老化牛肉并不能保证与影响颜色和气味特征相关的风险，这可能会对消费者对零售牛肉的接受度产生负面影响。