Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

Cassens, A.; Arnold, A. N.; Miller, R. K.; Gehring, K. B.; Savell, J. W.

doi:10.1016/j.meatsci.2018.07.024

Cited by 13 publications

(11 citation statements)

References 16 publications

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“…In this sense, the role of meat ageing in the improvement of meat tenderness has been widely studied (Brewer & Novakofski 2008;della Malva et al, 2019;Koohmaraie, 1994;Ouali et al, 2013). The level of tenderization will majorly depend on carcass hanging, duration and temperature in the ageing process, together with muscle type and animal species (Cassens, Arnols, Miller, Gehring & Savell, 2018;Mónson, Sañudo & Sierra, 2005;Vieira, Cerdeño, Serrano, Lavín & Mantecón, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effect of ageing time on consumer preference and sensory description of foal meat

Beldarrain

Etaio

Morán

et al. 2020

Food Research International

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A consumer test (n=120) was performed in Vitoria-Gasteiz (northern Spain) in order to study the effect of ageing time (0, 7, 14 and 21 days) on the sensory quality of Hispano-Bretón foal meat.Steaks (Longissimus thoracis et lumborum) were wet aged and evaluated in-mouth and visually. In both cases, acceptability was scored using a hedonic scale, and sensory drivers related to ageing were characterised by applying check-all-that-apply method in meat. For both, in-mouth and visual acceptability, meat aged for 7 days obtained higher scores than non-aged meat, whereas longer ageing periods did not improve consumer acceptability. Check-all-that-apply method showed to be able to discriminate among samples, both in-mouth and visually. Results revealed that texture related attributes were the most discriminant ones in the in-mouth evaluation, being non-aged meat related to 'dry', 'high residue', 'tough' and 'chewy' terms, whereas aged meat was associated to 'juicy', 'tender' and 'easily dissolving' terms. Visually, consumers perceived that, after 14 days of ageing, meat colour changed to 'brownish'. Under present study conditions, the establishment of a period of 7 days of ageing would be recommended.

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Section: Introductionmentioning

confidence: 99%

Effect of ageing time on consumer preference and sensory description of foal meat

Beldarrain

Etaio

Morán

et al. 2020

Food Research International

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“…Meanwhile, extrinsic attributes are features related to the product that are linked to “external” factors such as production and processing practices [2,6]. It is worth noting that the importance of individual quality indicators of beef has been changing over recent years as a result of increased consumer awareness [7,8], but tenderness remains a major attribute in determining overall meat quality; it is often considered as the crucial quality attribute of meat [9].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

et al. 2019

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Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner–Bratzler shear force (WBSF) value, cooking loss (CL), and color of longissimus lumborum muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.

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“…However, across all samples the correlation of desmin degradation to SSF was −0.45 compared to −0.50 for troponin-T (data not shown). Cassens et al (2018) reported no difference in Warner-Bratzler shear force (WBSF) values in beef subprimals aged at 0°C to 1.1°C and 3.3°C to 4.4°C; however, subprimals were aged in their respective environment for 7 d only. This may explain this and 5°C).…”

Section: Slice Shear Forcementioning

confidence: 99%

Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus

Hernandez

Woerner

Brooks

et al. 2022

Meat and Muscle Biology

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Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05).  Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.

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Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef

Cited by 13 publications

References 16 publications

Effect of ageing time on consumer preference and sensory description of foal meat

Effect of ageing time on consumer preference and sensory description of foal meat

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus

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