Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

Bloom Development of the Beef Semimembranosus and Triceps Brachii as Influenced by Wet-Aging

“…Yet, the inconsistent ability of hue angles to monitor bloom development is likely due to differences in the illuminant used to measure a* and b* values (Yancey and Kropf, 2008). In the current study, as well as those of Lee et al (2008aLee et al ( , 2008b, where results question the reliance of hue angles to measure bloom development, instrumental color was collected using illuminant A; however, in previous studies where hue angles were used to measure bloom development in beef, illuminant D65 was the light source used to measure a* and b* values (Wyrwisz et al, 2016;Beggan et al, 2006;Rentfrow et al, 2004).…”

“…Similar to the present results, Lee et al (2008aLee et al ( , 2008b reported that hue angles of LT and GM steaks stabilized within 60 min of cutting. Conversely, Rentfrow et al (2004) reported that hue angles of the beef LT stabilized within 10 min of carcass ribbing, whereas hue angles of beef SM steaks (Wyrwisz et al, 2016) actually decrease during the first 30 min following exposure to air. Škrlep and Čandek-Potokar (2007) reported that changes in hue angle had the greatest association with bloom development in pork LT chops, and Wyrwisz et al (2016) reported a strong, positive correlation between hue angle and oxymyoglobin percentage in beef SM steaks.…”

“…Conversely, Rentfrow et al (2004) reported that hue angles of the beef LT stabilized within 10 min of carcass ribbing, whereas hue angles of beef SM steaks (Wyrwisz et al, 2016) actually decrease during the first 30 min following exposure to air. Škrlep and Čandek-Potokar (2007) reported that changes in hue angle had the greatest association with bloom development in pork LT chops, and Wyrwisz et al (2016) reported a strong, positive correlation between hue angle and oxymyoglobin percentage in beef SM steaks. Yet, the inconsistent ability of hue angles to monitor bloom development is likely due to differences in the illuminant used to measure a* and b* values (Yancey and Kropf, 2008).…”

“…In agreement, Lee et al (2008aLee et al ( , 2008b reported that calculated OMb percentages doubled within the first 10 min of LT and GM steak fabrication, and between 90 and 91% of the increase in the proportion of OMb in LT and GM steaks occurred within 1 h of cutting steaks from wet-aged ribeye rolls and top sirloin butts, respectively. Even though Wyrwisz et al (2016) reported that calculated OMb percentage increased between 12.0 and 29.0% during the first 10 min after vacuum-packaged beef SM steaks were exposed to air, nearly 100% of the increase in the percent of OMb was achieved within 60 min of steak removal from vacuum-packages and exposure to air. …”

“…However, wet-aging between 0 and 35 d had no appreciable effect on bloom development in longissimus thoracis steaks (Lee et al, 2008a), whereas bloom development was greater in gluteus medius steaks from top sirloin butts wet-aged 0 to 21 d than those wet-aged 28 and 35 d (Lee et al, 2008b). More recently, Wyrwisz et al (2016) noted that instrumental color measures stabilized faster during blooming in beef SM steaks from 21-d wet-aged inside rounds than vacuum-packaged inside rounds aged only 1 d. Because development of the characteristic bright, cherry-red color of fresh beef is the single most important quality attribute affecting consumer purchases (Carpenter et al, 2001;Kropf, 1980), 2 experiments were conducted to evaluate the influence of wet-aging duration on bloom development in SM (Exp. 1) and TB (Exp.…”