Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

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dc.contributor.authorDikeman M.E.
dc.contributor.authorObuz E.
dc.contributor.authorGök V.
dc.contributor.authorAkkaya L.
dc.contributor.authorStroda S.
dc.date.accessioned2024-07-22T08:18:33Z
dc.date.available2024-07-22T08:18:33Z
dc.date.issued2013
dc.description.abstractThis study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. © 2013 Elsevier Ltd.
dc.identifier.DOI-ID10.1016/j.meatsci.2013.02.002
dc.identifier.issn03091740
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17355
dc.language.isoEnglish
dc.subjectAnimals
dc.subjectCattle
dc.subjectCooking
dc.subjectFood Handling
dc.subjectFood Packaging
dc.subjectMeat
dc.subjectTemperature
dc.subjectTime Factors
dc.subjectUnited States
dc.subjectUnited States Department of Agriculture
dc.subjectCollagen
dc.subjectMusculoskeletal system
dc.subjectPoint contacts
dc.subjectQuality control
dc.subjectTungsten
dc.subjectVacuum
dc.subjectConnective tissues
dc.subjectEating quality
dc.subjectEnd-point temperature
dc.subjectPalatability
dc.subjectPhysico-chemical traits
dc.subjectQuality grade
dc.subjectSensory panels
dc.subjectSensory properties
dc.subjectanimal
dc.subjectarticle
dc.subjectcattle
dc.subjectcooking
dc.subjectfood handling
dc.subjectfood packaging
dc.subjectgovernment
dc.subjectmeat
dc.subjectmethodology
dc.subjectstandard
dc.subjecttemperature
dc.subjecttime
dc.subjectUnited States
dc.subjectBeef
dc.titleEffects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks
dc.typeArticle

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