Aging and Enhancement Effects on Quality Characteristics of Beef Strip Steaks

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: S : S : S : S : Str tr tr tr trip loins w ip loins w ip loins w ip loins w ip loins wer er er er ere r e r e r e r e remo emo emo emo emov v v v ved 48 h postmor ed 48 h postmor ed 48 h postmor ed 48 h postmor ed 48 h postmortem fr tem fr tem fr tem fr tem from beef sides ( om beef sides ( om beef sides ( om beef sides (om beef sides (n n n n n = 20 pairs) to assess the effects of enhance-= 20 pairs) to assess the effects of enhance-= 20 pairs) to assess the effects of enhance-= 20 pairs) to assess the effects of enhance-= 20 pairs) to assess the effects of enhancement before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original ment before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original ment before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original ment before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original ment before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, water for comparison with non-enhanced samples.

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

“…This is important as color has been reported as the most influential factor affecting consumer purchasing decisions within the marketplace, with consumers preferring steaks that are bright cherry-red colored rather than dark or dull red in color (Mancini and Hunt, 2005). Robbins et al (2002), Stetzer et al (2008), andWicklund et al (2005) used trained sensory panelists to evaluate visual color and found results similar to the instrumental color scores reported in the current and previous studies. Though, to date, no studies have evaluated consumer acceptance of the color of enhanced beef.…”

“…Increased muscle pH as a result of alkaline phosphate enhancement have been previously observed by authors, with increases in pH of 2.90, 2.10, and 7.50% previously reported by Robbins et al (2003b), Baublits et al (2006), andWicklund et al (2005), respectively. Our study reported pH increases of 2.90 to 3.41% for enhanced treatments.…”

“…Robbins et al (2003b) also reported enhanced treatments had 9.09 to 14.38% and 5.69 to 11.19% lower a* and b* values, respectively, than non-enhanced counterparts. Similarly, Wicklund et al (2005) reported enhanced steaks had lower values of L* by 9.89%, a* by 9.67%, and b* by 17.41% than a non-enhanced control treatment. The current study reported comparable results to previous research, as the enhanced treatments had a 5.43 to 8.18% decrease for L* value.…”

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

“…Additionally, Crouse et al (1989) found that with an increase in Bos indicus inheritance, an increase in shear force values was observed. Previous studies have demonstrated that enhancement lowers shear force values (Wicklund et al, 2006). In addition, differences in shear force values between USDA quality grades have been reported in previous research (Emerson et al, 2013;Garmyn et al, 2011;Hunt et al, 2014) even though no difference in WBSF between SE and TC was observed in our study.…”

“…Consumer juiciness scores can be positively affected by enhancement Wicklund et al, 2006) as well as other production factors such as diet, demonstrating that a diet in which grains have been included will improve palatability of meat (Muir et al, 1998). Despite the positive effect of enhancement on EHCF and EHSC compared to HCF and HSC, respectively, consumers rated EHCF considerably juicier than EHSC.…”