Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

被引：53
|
作者：
Obuz, Ersel [1 ]
Akkaya, Levent [2 ]
Gok, Veli [3 ]
Dikeman, Michael E. [4 ]
机构：
[1] Celal Bayar Univ, Coll Engn, Dept Bioengn, TR-45140 Manisa, Turkey
[2] Balikesir Univ, Coll Vet Med, Food Hyg & Technol Dept, Balikesir, Turkey
[3] Afyon Kocatepe Univ, Coll Engn, Dept Food Engn, Afyon, Turkey
[4] Kansas State Univ, Dept Anim Sci & Ind, Manhattan, KS 66506 USA
来源：
MEAT SCIENCE | 2014年 / 96卷 / 03期
关键词：
Cull Holstein cows; Aging; Blade tenderization; Warner-Bratzler Shear Force; Tenderness; RETAIL CUTTING YIELDS; END-POINT TEMPERATURE; BRATZLER SHEAR FORCE; PROCESSING CHARACTERISTICS; BICEPS-FEMORIS; BEEF; TENDERNESS; DRY; MUSCLES; GRADE;
D O I：
10.1016/j.meatsci.2013.11.015
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P = 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT x W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1227 / 1232
页数：6
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