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UNDERSTANDING SENSORY PROFILES AND
CONSUMER PREFERENCES OF 7-DAY DRY-AGED
SIRLOIN AND RIBEYE
ABSTRACT Poster
RESEARCH BACKGROUND
Despite the popularity of dry-aged beef, the effects of short-term aging, specifically
7-day periods on sirloin and ribeye, remain under-explored. This study addresses the
gap by evaluating sensory profiles and consumer preferences, crucial for culinary
professionals aiming to meet the increasing demand for high-quality, sustainably
produced beef.
HU CHIU HO
METHODOLOGY
BA (Hons) in Culinary Arts and The methodology involves sensory testing and consumer preference surveys. Sirloin
Management and ribeye cuts, uniformly sourced as Australian grass-fed beef, are dry-aged for 7
Department of Hospitality and Business days and cooked to medium degree of doneness. Sensory attributes like smell, flavor,
Management tenderness, and juiciness are evaluated through structured tasting sessions. Data on
consumer preferences, purchase intent, and pricing is collected via questionnaires,
followed by statistical analysis to identify significant trends and preferences.
OBJECTIVES FINDINGS
Preliminary findings indicate that 7-day dry aging significantly enhances the flavor
This study aims to evaluate the sensory intensity and tenderness of both sirloin and ribeye steaks, aligning well with consumer
attributes of sirloin and ribeye steaks preferences. Participants express a willingness to pay a premium for these attributes,
after a 7-day dry aging period and assess suggesting a viable market for short-term aged beef products.
consumer preferences and willingness
to pay for these products. By identifying ABOUT THE INVESTIGATOR
these key factors, the research seeks to
inform industry practices and enhance I am HU Chiu Ho. My interests are cooking and relishing food, especially meat, that’s
the marketability of short-term aged also why I chose dry-aged beef as my final year project’s topic. For my career goals,
beef. I would like to become a chef in hotel, Michelin restaurant or steak house. However,
I think a civilian staff in Food and Environmental Hygiene Department is also a good
choice since it has less stress and more stable work hours. The name of my FYP
supervisor is Ms. Suzanne STORMS.
46 Student Applied Research Presentations 2024 Student Applied Research Presentations 2024
