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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dc.contributor.authorObuz E.
dc.contributor.authorAkkaya L.
dc.contributor.authorGök V.
dc.contributor.authorDikeman M.E.
dc.date.accessioned2024-07-22T08:16:33Z
dc.date.available2024-07-22T08:16:33Z
dc.date.issued2014
dc.description.abstractThe 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.
dc.identifier.DOI-ID10.1016/j.meatsci.2013.11.015
dc.identifier.issn03091740
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16861
dc.language.isoEnglish
dc.subjectAnimals
dc.subjectCattle
dc.subjectColor
dc.subjectCooking
dc.subjectFood Handling
dc.subjectFood Quality
dc.subjectHumans
dc.subjectHydrogen-Ion Concentration
dc.subjectMeat
dc.subjectMuscle, Skeletal
dc.subjectTaste
dc.subjectTime Factors
dc.subjectAging of materials
dc.subjectAging
dc.subjectBlade tenderization
dc.subjectCull Holstein cows
dc.subjectTenderness
dc.subjectWarner-Bratzler Shear Force
dc.subjectBlade tenderization
dc.subjectCull Holstein cows
dc.subjectMeat quality
dc.subjectMyofibrillar
dc.subjectSensory panels
dc.subjectSensory properties
dc.subjectShear force
dc.subjectTenderness
dc.subjectaging
dc.subjectanimal
dc.subjectarticle
dc.subjectBlade tenderization
dc.subjectcattle
dc.subjectchemistry
dc.subjectcolor
dc.subjectcooking
dc.subjectCull Holstein cows
dc.subjectfood handling
dc.subjectfood quality
dc.subjecthuman
dc.subjectmeat
dc.subjectmethodology
dc.subjectpH
dc.subjectskeletal muscle
dc.subjecttaste
dc.subjectTenderness
dc.subjecttime
dc.subjectWarner-Bratzler Shear Force
dc.subjectMeats
dc.titleEffects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows
dc.typeArticle

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