Obuz E.Akkaya L.Gök V.Dikeman M.E.2024-07-222024-07-22201403091740http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16861The 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.EnglishAnimalsCattleColorCookingFood HandlingFood QualityHumansHydrogen-Ion ConcentrationMeatMuscle, SkeletalTasteTime FactorsAging of materialsAgingBlade tenderizationCull Holstein cowsTendernessWarner-Bratzler Shear ForceBlade tenderizationCull Holstein cowsMeat qualityMyofibrillarSensory panelsSensory propertiesShear forceTendernessaginganimalarticleBlade tenderizationcattlechemistrycolorcookingCull Holstein cowsfood handlingfood qualityhumanmeatmethodologypHskeletal muscletasteTendernesstimeWarner-Bratzler Shear ForceMeatsArticle10.1016/j.meatsci.2013.11.015