title: Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus.
abstract: The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) 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 of the BF and SM. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the SM, while no difference was observed for the BF. Consumer panel results revealed that longer aging periods increased (P<0.05) acceptability of the SM, tenderness of both muscles, and tended to increase (P=0.07) juiciness of the SM. Our results show that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of both muscles and overall acceptability of the SM.
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, Washington 99164, United States.
authors.forename: K M
authors.initials: KM
authors.lastname: Killinger
authors.affiliation: School of Food Science, Washington State University, Pullman, Washington 99164, United States; J.R. Simplot Company, Boise, ID 83702, 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; D003296:Cooking; D005260:Female; D005511:Food Handling; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008875:Middle Aged; D018482:Muscle, Skeletal; D000069466:Red Meat; D013649:Taste; D013997:Time Factors; D055815:Young Adult
keywords: Aging; Beef; Consumer panel; Shelf-life; Tenderness