Characteristics of USDA utility cow beef subjected to blade tenderization and hydrodynamic shock waves

Longissimus lumborum samples were removed 24 h postmortem from six U.S. Utility carcasses to be utilized in determining the effects of tenderness enhancement methods and aging time on quality attributes of beef. Within each sample, sections were randomly assigned to hydrodynamic shock waves (HSW), blade tenderization (W), a combination of BT and HSW (HSBT), or no treatment (C). Steaks within each treatment (excluding HSW) were aged for 7 and 14 days. Sensory evaluation included subjective ratings for myofibrillar tenderness, connective tissue amount, and overall tenderness. Objective measurements included thaw and cooking losses, shear force, and standard plate count. HSW and RSBT were effective in decreasing (P < 0.05) Warner-Bratzler peak force, total energy, and standard plate count. However, aging time (14 days) was more effective (P < 0.05) in decreasing peak force shear values than BT, HSW, or HSBT. Sensory values, thaw and cooking losses were not affected (P > 0.05) by any treatments.