title: Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum.
abstract: The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) on beef quality characteristics and consumer sensory perception of gluteus medius (GM) and longissimus lumborum (LL) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values for both muscles and L* values for the LL. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the LL, while no difference was observed for the GM. Consumer panel results demonstrated that longer aging periods increased (P<0.05) tenderness of both muscles. Our results indicate that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of beef loin muscles.
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: M J
authors.initials: MJ
authors.lastname: Colle
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: R P
authors.initials: RP
authors.lastname: Richard
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164, United States.
authors.forename: K M
authors.initials: KM
authors.lastname: Killinger
authors.affiliation: School of Food Science, Washington State University, Pullman, WA 99164, United States.
authors.forename: J C
authors.initials: JC
authors.lastname: Bohlscheid
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: A R
authors.initials: AR
authors.lastname: Gray
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: W I
authors.initials: WI
authors.lastname: Loucks
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: R N
authors.initials: RN
authors.lastname: Day
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: A S
authors.initials: AS
authors.lastname: Cochran
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States.
authors.forename: J A
authors.initials: JA
authors.lastname: Nasados
authors.affiliation: Department of Animal and Veterinary Sciences, University of Idaho, Moscow, ID 83844, United States. Electronic address: mdoumit@uidaho.edu.
authors.forename: M E
authors.initials: ME
authors.lastname: Doumit
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling / Q000379:methods*; D006801:Humans; D008297:Male; D008875:Middle Aged; D018482:Muscle, Skeletal; D000069466:Red Meat / Q000032:analysis*; D013314:Stress, Mechanical; D013649:Taste; D013997:Time Factors; D055815:Young Adult
keywords: Aging; Beef; Consumer panel; Shelf-life; Tenderness