Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory prop...

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Bibliographic Details
Published inMeat science Vol. 94; no. 2; pp. 228 - 233
Main Authors Dikeman, Michael E., Obuz, Ersel, Gök, Veli, Akkaya, Levent, Stroda, Sally
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.06.2013
Subjects
Animals
Beef
Cattle
Cooking
Dry, vacuum and special bag aging
Food Handling - methods
Food Packaging - methods
Meat - standards
Palatability
Temperature
Time Factors
United States
United States Department of Agriculture
United States
Dry, vacuum and special bag aging
Palatability
Beef
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Summary:This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner–Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. •Dry and wet aging resulted in similar and very desirable beef steak palatability.•Special bag aging and dry aging have similar high combined shrink and trim losses.•Vacuum aging should be the preferred aging method for most of the beef industry.
Bibliography:ObjectType-Article-1
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.02.002