Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows
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Date
2014
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Abstract
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. ×. 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. © 2013 Elsevier Ltd.
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Animals , Cattle , Color , Cooking , Food Handling , Food Quality , Humans , Hydrogen-Ion Concentration , Meat , Muscle, Skeletal , Taste , Time Factors , Aging of materials , Aging , Blade tenderization , Cull Holstein cows , Tenderness , Warner-Bratzler Shear Force , Blade tenderization , Cull Holstein cows , Meat quality , Myofibrillar , Sensory panels , Sensory properties , Shear force , Tenderness , aging , animal , article , Blade tenderization , cattle , chemistry , color , cooking , Cull Holstein cows , food handling , food quality , human , meat , methodology , pH , skeletal muscle , taste , Tenderness , time , Warner-Bratzler Shear Force , Meats