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：68

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

共 3 条

[1] Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature
Yang, Jieun
Jeong, Dawoon
Na, Chong-Sam
Hwang, Inho
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2016, 36 (03) : 291 - 299
[2] Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade
Obuz, E
Dikeman, ME
Grobbel, JP
Stephens, JW
Loughin, TM
MEAT SCIENCE, 2004, 68 (02) : 243 - 248
[3] Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups
Laster, M. A.
Smith, R. D.
Nicholson, K. L.
Nicholson, J. D. W.
Miller, R. K.
Griffin, D. B.
Harris, K. B.
Savell, J. W.
MEAT SCIENCE, 2008, 80 (03) : 795 - 804

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