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
| dc.contributor.author | Dikeman M.E. | |
| dc.contributor.author | Obuz E. | |
| dc.contributor.author | Gök V. | |
| dc.contributor.author | Akkaya L. | |
| dc.contributor.author | Stroda S. | |
| dc.date.accessioned | 2025-04-10T11:14:12Z | |
| dc.date.available | 2025-04-10T11:14:12Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | This 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-ID | 10.1016/j.meatsci.2013.02.002 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/50182 | |
| dc.title | 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 | |
| dc.type | Article |