Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals

被引:5
|
作者
Eastwood, L. Clay [1 ]
Arnold, Ashley N. [1 ]
Miller, Rhonda K. [1 ]
Gehring, Kerri B. [1 ]
Savell, Jeffrey W. [1 ]
机构
[1] Texas A&M Univ, Dept Anim Sci, Texas A&M AgriLife Res, College Stn, TX 77843 USA
关键词
Aging; Beef; Steak; Subprimal; CONSUMER RETAIL BEEF; PALATABILITY; DRY; DISCOLORATION; ACCEPTANCE; MUSCLES; GRADE; LOIN; RIB;
D O I
10.1016/j.meatsci.2016.02.012
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n = 5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28 d; strip loin, 28 d; top sirloin butt, 35 d; tenderloin, 21 d; and short loin, 28 d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14 d before color, shelf life, Warner-Bratzler shear force (WBSF), and consumer sensory analyses were conducted. Aging subprimals tended to result in a lower WBSF for the strip loin and significantly lower WBSF for top sirloin butts. Although consumer panelists preferred the strip loin aged as steaks, they had no preference for aging method for the other muscles. Overall, findings from this study show the potential for portioning subprimals into steaks before aging. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:230 / 235
页数:6
相关论文
共 50 条
  • [41] EFFECT OF SLAUGHTER-DRESSING, FABRICATION AND STORAGE-CONDITIONS ON THE MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF VACUUM-PACKAGED BEEF STEAKS
    CHANDRAN, SK
    SAVELL, JW
    GRIFFIN, DB
    VANDERZANT, C
    [J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (01) : 37 - +
  • [42] SHROUDING, SPRAY-CHILLING AND VACUUM-PACKAGED AGING EFFECTS ON PROCESSING AND EATING QUALITY ATTRIBUTES OF BEEF
    LEE, LM
    HAWRYSH, ZJ
    JEREMIAH, LE
    HARDIN, RT
    [J]. JOURNAL OF FOOD SCIENCE, 1990, 55 (05) : 1270 - 1273
  • [43] Suitability of Antimicrobial Grouper Bone Gelatin Films as Edible Coatings for Vacuum-Packaged Fish Steaks
    Shakila, R. Jeya
    Jeevithan, Elango
    Arumugam, Varatharajakumar
    Jeyasekaran, Geevaretnam
    [J]. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2016, 25 (05) : 724 - 734
  • [44] Suitability of Antimicrobial Grouper Bone Gelatin Films as Edible Coatings for Vacuum-Packaged Fish Steaks
    [J]. Shakila, R. Jeya (jeyashakila@gmail.com), 1600, Bellwether Publishing, Ltd. (25):
  • [45] ROLE OF HAFNIA-ALVEI AND A LACTOBACILLUS SPECIES IN THE SPOILAGE OF VACUUM-PACKAGED STRIP LOIN STEAKS
    HANNA, MO
    SMITH, GC
    HALL, LC
    VANDERZANT, C
    [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (07) : 569 - 571
  • [46] Microbiological and organoleptic qualities of vacuum-packaged ground beef prepared from pasteurized manufacturing beef
    Gill, CO
    Badoni, M
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2002, 74 (1-2) : 111 - 118
  • [47] TOXIN PRODUCTION BY CLOSTRIDIUM-BOTULINUM AND ORGANOLEPTIC CHANGES IN VACUUM-PACKAGED RAW BEEF
    HAUSCHILD, AHW
    POSTE, LM
    HILSHEIMER, R
    [J]. JOURNAL OF FOOD PROTECTION, 1985, 48 (08) : 712 - 716
  • [48] Reduction of bacterial populations on vacuum-packaged ground beef patties with fumaric and lactic acids
    Podolak, RK
    Zayas, JF
    Kastner, CL
    Fung, DYC
    [J]. JOURNAL OF FOOD PROTECTION, 1996, 59 (10) : 1037 - 1040
  • [49] EFFECTS OF PACKAGE TYPE, IRRADIATION, AND TREATMENT WITH AUREOMYCIN ON REDNESS OF VACUUM-PACKAGED BEEF CUTS
    DEAN, RW
    BALL, CO
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1958, 6 (06) : 468 - 471
  • [50] Effectiveness of gelatine and chitosan spray coating for extendin shelf life of vacuum-packaged beef
    Gedarawatte, Shamika T. G.
    Ravensdale, Joshua T.
    Johns, Michael L.
    Azizi, Azlinda
    Al-Salami, Hani
    Dykes, Gary A.
    Coorey, Ranil
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (08): : 4026 - 4037