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

被引：73

作者：

Dikeman, Michael E. ^{[1
]}

Obuz, Ersel ^{[2
]}

Gok, Veli ^{[3
]}

Akkaya, Levent ^{[4
]}

Stroda, Sally ^{[1
]}

机构：

[1] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA

[2] Celal Bayar Univ, Dept Bioengn, Fac Engn, Muradiye Manisa, Turkey

[3] Afyon Kocatepe Univ, Dept Food Engn, Fac Engn, Afyon, Turkey

[4] Balikesir Univ, Food Hyg & Technol Dept, Fac Fac Vet Med, Balikesir, Turkey

来源：

MEAT SCIENCE | 2013年 / 94卷 / 02期

关键词：

Beef; Dry; vacuum and special bag aging; Palatability; BRATZLER SHEAR FORCE; RETAIL CUTTING YIELDS; TENDERNESS CLASSIFICATION; PALATABILITY EVALUATIONS; SENSORY PROPERTIES; PACKAGING METHOD; BICEPS-FEMORIS; COOKING METHOD; CONSUMER; MICROWAVE;

D O I：

10.1016/j.meatsci.2013.02.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice(>= Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 degrees C and 71.1 degrees 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 degrees C were juicier (P<0.05) than those cooked to 71.1 degrees C. Neither D nor SB aging had advantages over W aging. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：228 / 233

页数：6

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