Quality Changes in Beef Gluteus Medius, Infraspinatus, Psoas Major, Rectus Femoris, and Teres Major Enhanced Prior to Aging

Abstract

The objective of this study was to evaluate the effects of enhancement and aging on quality characteristics of the gluteus medius (round), rectus femoris (round), teres major (chuck), infraspinatus (chuck), and psoas major (loin). Muscles were enhanced, vacuum packaged, and aged for 7 or 14 d. Aging affected enhanced compared with nonenhanced beef differently. After 7 d of aging, enhanced beef experienced more cook loss and was less red (higher hue angle, lower a* values, and chroma) than did nonenhanced beef; after 14 d of aging, these differences were lost. Enhancement increased tenderness and brown color of the gluteus medius (round); however, it decreased visual green and red colors. Enhanced gluteus medius experienced 3.1% lower purge losses, lower L* values, and chroma than their nonenhanced counterparts. Enhancement increased infraspinatus (chuck) tenderness and visual brown color, and decreased visual red and green colors, purge loss, L* value, a* value, and chroma. The enhanced infraspinatus was substantially more tender than the other muscles evaluated, other than the gluteus medius; however, it was also substantially more visually brown. Enhancement decreased purge loss of the psoas major. Enhancement increased L* and a* values, hue angles, and chroma than other enhanced muscles. After enhancement the tenderness of the rectus femoris increased by 10%, decreased purge losses from 4.5% to 1.7%, and decreased green color by 18%. It reduced L* and a* values and chroma. Aging increased tenderness. Overall, muscles from the chuck (infraspinatus and teres major) appeared to benefit the most from enhancement.

Consumer Sensory Evaluations of Aging Effects on Beef Quality

“…When evaluated by skilled descriptive panels, aging up to 14 d increases fatty flavor and positive flavor notes such as “beefy,”“brothy,”“sweet,” and “browned caramel” and some negative attributes like “painty,”“cardboard,”“bitter,” and “sour” (Spanier and others 1997; Gorraiz and others 2002; Bruce and others 2005). Stetzer and others (2007a,b) reported that positive flavor compounds decrease with aging and negative compounds increase. However, consumers in the current study apparently did not detect these flavor changes as there was no relationship between age and beef flavor.…”

Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality

“…Both treatments (NEW and NaClO) helped to avoid color changes when pork was kept in refrigeration. Phosphate-enhanced (alkaline electrolyzed water) has been used on steaks 50 and meat kept a moderately red color after 14 days of storage at 4 °C. There are not many studies about the color change and the use of EW.…”

Διερεύνηση Της Οξειδωτικής Σταθερότητας Των Λιπιδίων Και Των Πρωτεϊνών Κρέατος Χοίρου Μετά Από Προσθήκη Εκχυλισμάτων Φύλλων Ελιάς

“…Σε σχετική πρόσφατη μελέτη, ανακοινώθηκε ότι οι τιμές pH στήθους και μηρών γαλόπουλων είναι χαμηλότερες από εκείνες σε πάπιες και κοτόπουλα (Gong et al 2008). Άλλοι ερευνητές παρατήρησαν ότι η καταπόνηση του ζώου πριν από τη σφαγή (Juncher et al 2001) ή η επεξεργασία του κρέατος (Stetzer et al 2007) μπορούσαν να προκαλέσουν μεταβολές του pH οι οποίες είχαν και επιπτώσεις στην οξείδωση της οξυμυοσφαιρίνης και τη σταθερότητα της χρώσης. Αξίζει να σημειωθεί ότι η ταχύτητα με την οποία χωρεί η αυτοξείδωση της οξυμυοσφαιρίνης μπορεί να επιταχυνθεί σε χαμηλές τιμές ρΗ, αφού βρέθηκε ότι η πτώση του ρΗ κατά μία μονάδα έχει ως συνέπεια την επιτάχυνση της αντίδρασης κατά 10 φορές (Ledward et al 1986).…”