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.
abstract: This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) 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.
authors.affiliation: Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA.
authors.forename: Michael E
authors.initials: ME
authors.lastname: Dikeman
authors.forename: Ersel
authors.initials: E
authors.lastname: Obuz
authors.forename: Veli
authors.initials: V
authors.lastname: Gök
authors.forename: Levent
authors.initials: L
authors.lastname: Akkaya
authors.forename: Sally
authors.initials: S
authors.lastname: Stroda
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D008460:Meat / Q000592:standards*; D013696:Temperature; D013997:Time Factors; D014481:United States; D016885:United States Department of Agriculture