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- Title
Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem.
- Authors
Osterhout, Amie G.; Carr, C. Chad; Johnson, D. Dwain
- Abstract
Introduction. The purpose of the study was to quantify the impact of packaging type, storage temperature, and length of postmortem aging to consistently increase palatability and color stability of Longissimus lumborum (LL) and TBmuscles that represent the bulk of today’s supply. Materials and methods. Paired longissimus lumborum (LL) and triceps brachii (TB) muscles were selected from 27 and 54 A-maturity beef carcasses with marbling scores of Slight 50 to Small 50 at grading. One muscle from each pair was stored at 0 and 4 °C, respectively, for 21, 32, or 42 days for LL, and 21, 28, or 35 days for TB, in one of three packaging options; DryBag®, traditional vacuum-bag, or no bag. Result and discussion. Saleable yields were similar forDryBag®and traditional dry agedsubprimals. Aging temperature and packaging type had little impact on any quality parameters evaluated. Steaks from LL muscles aged for 42 days had lower shear force values and more tender trained sensory panel values than steaks from LL aged for 21 days, although the actual difference was marginal. Tenderness of steaks from TB muscles was similar regardless of aging. Length of aging had more influence on saleable yields than palatability, and storage temperature and packaging had little influence on either. Conclusion. Traits measured from subprimals aged in a DryBag® were similar to traditional dry aging. Packaging (vacuum vs. non) had a slight influence on palatability. Storage temperature (0 vs. 4 °C) had little impact on any trait evaluated. Length of aging (21 to 42) had more influence on cutting yields than palatability.
- Subjects
BEEF quality; TRICEPS; ERECTOR spinae muscles; MUSCLE aging; BEEF carcasses; DEBYE temperatures; AUTOPSY
- Publication
Ukrainian Food Journal, 2019, Vol 8, Issue 3, p487
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2019-8-3-6