Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

被引：64

作者：

Lepper-Blilie, A. N. ^{[1
]}

Berg, E. P. ^{[1
]}

Buchanan, D. S. ^{[1
]}

Berg, P. T. ^{[1
]}

机构：

[1] N Dakota State Univ, Dept Anim Sci, NDSU Dept 7630, Fargo, ND 58102 USA

来源：

MEAT SCIENCE | 2016年 / 112卷

关键词：

Palatability; Wet-aging; Dry-aging; Beef; CONSUMER SENSORY ACCEPTANCE; RETAIL CUTTING YIELDS; USDA QUALITY GRADE; LONGISSIMUS MUSCLE; STEAKS; DRY; TENDERNESS; RATINGS; VACUUM; FAT;

D O I：

10.1016/j.meatsci.2015.10.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study objective was to evaluate the effect of post-mortem aging period (14 to 49 days), dry vs. wet (D vs W) type of aging on the palatability of bone-in (BI) beef short loins (n = 96) and boneless (BL) strip loins (n = 96) possessing United States Department of Agriculture marbling scores between Slight and Small. Warner-Bratzler shear force (WBSF) scores decreased linearly over time (P = 0.0001). WBSF was not influenced by aging method or loin type. Aged flavor was higher for DBL than for DBI with WBL and WBI intermediate. Dry aging strip loins increase aged flavor yet did not improve beefy flavor compared to wet aging. Based on objective data and panelist's scores for tenderness, juiciness and aged flavor, a boneless, 28 days wet aged strip steak, cooked to 71 degrees C would provide the best combination of eating satisfaction and value. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：63 / 68

页数：6

共 50 条

[21] EFFECT OF TIME AND METHOD OF AGING ON THE MICROBIOLOGICAL QUALITY OF BEEF LOINS AND CORRESPONDING STEAKS
NEWSOME, RL
LANGLOIS, BE
MOODY, WG
GAY, N
FOX, JD
JOURNAL OF FOOD PROTECTION, 1984, 47 (02) : 122 - 125
[22] CHANGES IN EXTRACTABILITY OF ACTIN DURING POST-MORTEM AGING OF CHICKEN MUSCLE
DEFREMER.D
POULTRY SCIENCE, 1969, 48 (05) : 1801 - &
[23] Iris Recognition under Biologically Troublesome Conditions - Effects of Aging, Diseases and Post-mortem Changes
Trokielewicz, Mateusz
Czajka, Adam
Maciejewicz, Piotr
PROCEEDINGS OF THE 10TH INTERNATIONAL JOINT CONFERENCE ON BIOMEDICAL ENGINEERING SYSTEMS AND TECHNOLOGIES, VOL 4: BIOSIGNALS, 2017, : 253 - 258
[24] FAT THICKNESS, MARBLING AND AGING .1. EFFECTS ON BEEF PALATABILITY
JENNINGS, TG
BERRY, BW
BUCHANAN, A
JOURNAL OF ANIMAL SCIENCE, 1976, 43 (01) : 240 - 241
[25] Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem aging
Wang, Lin
Li, Jingjun
Teng, Shuang
Zhang, Wangang
Purslow, Peter P.
Zhang, Ruyu
MEAT SCIENCE, 2022, 185
[26] Examining epigenetic aging in the post-mortem brain in attention deficit hyperactivity disorder
Shastri, Gauri G.
Sudre, Gustavo
Ahn, Kwangmi
Jung, Benjamin
Kolachana, Bhaskar
Auluck, Pavan K.
Elnitski, Laura
Shaw, Philip
FRONTIERS IN GENETICS, 2024, 15
[27] MEAT AGING AND FREEZING - POST-MORTEM CHANGES IN THE WATERSOLUBLE PROTEINS OF BOVINE SKELETAL MUSCLE DURING AGING AND FREEZING
KRONMAN, MJ
WINTERBOTTOM, RJ
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (01) : 67 - 72
[28] ISOMETRIC TENSION CHANGES AND SHORTENING IN MUSCLE STRIPS DURING POST-MORTEM AGING
JUNGK, RA
SNYDER, HE
GOLL, DE
MCCONNELL, KG
JOURNAL OF FOOD SCIENCE, 1967, 32 (02) : 158 - +
[29] Ultrasound combined with post-mortem aging enriches antioxidant peptides in Muscovy ducks
Gao, Yuan
Zhu, Zongshuai
Huang, Tianran
Sun, Mingzhu
Hua, Yu
Huang, Yongqiang
Huang, Ming
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 205
[30] EFFECT OF POST-MORTEM AGING AND ENZYME TENDERIZERS ON MUCROPROTEIN OF BOVINE SKELETAL MUSCLE
MCINTOSH, EN
JOURNAL OF FOOD SCIENCE, 1967, 32 (02) : 210 - &

← 1 2 3 4 5 →