No abstract

No abstract

Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vastus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off-flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L* value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off-flavors, visual red and brown colors, shear value, and cook loss of the serratus ventralis (chuck), vastus lateralis (round), vastus medialis (round), and longissimus dorsi (loin). Aging slightly decreased rancid and liver off-flavor scores, visual brown color, and shear value and increased the hue angle and L* and b* values.