Comparison of Beef Palatability Characteristics between Longissimus Thoracis and Vastus Lateralis Muscles from Different Grades during Postmortem Aging

Abstract

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1 + and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1 + muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1 + aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1 + steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.

Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

“…There was no significant difference in the period of review by part and by grade. These results were similar to the previously reported results [ 42 , 48 , 49 , 50 , 51 ].…”

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments

“…The importance of sensory quality improvement and quality control for product development of meat products, has been extensively reported ( Imm et al, 2011 ; Lee et al, 2019 ; Yun et al, 2020 ). Among the organoleptic properties of meat products, the critical characteristics are tenderness, juiciness, and flavor, and their interaction is also important ( Oh et al, 2019 ).…”

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut

“…It is known that the meat discoloration is accelerated by freeze–thawing due to myoglobin degradation, reduction of reductase activity, and lipid oxidation [ 45 , 46 ]. Freeze–thawing also affects the ratio of different chemical state of myoglobin, i.e., met-, oxy-, and deoxy-myoglobin; however, most of these studies have assessed beef that has a higher content of myoglobin than that in pork [ 47 , 48 , 49 ]. Our meat color results also demonstrate that pork, which has lower myoglobin content than beef, is not much affected by freeze–thawing.…”