The influence of forage diets and aging on beef palatability

Jiang, Ting; Busboom, J. R.; Nelson, Mark L.; O’Fallon, James V.; Ringkob, T.P.; Rogers-Klette, K.R.; Joos, D.; Piper, K.

doi:10.1016/j.meatsci.2010.05.016

Cited by 30 publications

(14 citation statements)

References 39 publications

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“…Similarly, ageing for 7 days increased meat tenderness, but not to such an extent that it be considered tender (< 4.5 kgf). It has been well accepted that post mortem ageing can increase meat tenderness (Jiang et al 2010).…”

Section: Eating Quality and Tendernessmentioning

confidence: 99%

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

Reddy

Sivakumar

Jeong

et al. 2014

Animal Science Journal

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The present review has been focused largely on the sex type differences in beef quality among heifers, cows, steers and bulls in various feeding environments. Genetic groups, feeding systems and gender are the major factors that change carcass characteristics and fatty acid profiles of cattle. Studies identified that heifer beef has super characteristics in eating quality and a better healthy composition in fatty acids than steer, cow and bull. Diet influences the variation of fatty acid profile; particularly the level of polyunsaturated fatty acids (PUFA) interacts with breed and sex. Animals finished in pasture systems were reported to show better ratios of PUFA/ saturated fatty acids and n-6/n-3. Carcasses of roughage-fed beef are lighter and have less marbling and lower quality grades but have higher cutability than carcasses of grain-fed bulls. Heifers and cows are reported to deposit more fat than steers and bulls. Among males, lower production of testosterone by steers favors more fat thickness compared with bulls. Marbling greatly varies among cattle belonging to different sexes, and particularly, females have genetic makeup that efficiently controls deposition. The current review identified that heifers can be a premium beef brand, while steer beef currently take a large part of market share across the world.

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Section: Eating Quality and Tendernessmentioning

confidence: 99%

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

Reddy

Sivakumar

Jeong

et al. 2014

Animal Science Journal

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show abstract

“…It has been proved that aging can increase meat tenderness; however, its effect on other attributes is still not clear (Jiang et al 2010), especially in terms of raw meat attractiveness. Storage under high-oxygen MAP causes oxidation of polyunsaturated fatty acids, resulting in meat rancidity, which in turn may affect the colour and flavor of packaged meat (Zakrys-Waliwander et al 2011).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Vacuum aging, also called wet aging, is widely used in the meat industry, mainly due to convenience in storage and transport, and high production yield (Warren and Kastner 1992). Removal of air from the meat environment within a package can also eliminate the oxidizing effect of oxygen, and delay oxidation processes (Franco et al 2009;Jiang et al 2010). On the other hand, oxygen is crucial for myoglobin oxygenation, and its removal may lead to unattractive color of meat due to formation of purple deoxymyoglobin (Troy and Kerry 2010).…”

Section: Introductionmentioning

confidence: 99%

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

Łopacka¹,

Żontała²,

Pietras³

et al. 2015

Irish Journal of Agricultural and Food Research

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The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, WarnerBratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.

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“…Większość wymienionych w czynniku drugim zapachów czy smaków odbiera się negatywnie. Zwiększenie intensywności powyższych zapachów w czasie trwania dojrzewania mięsa było zgodne z wynikami badań innych autorów [4,7,9,14]. Wartości trzeciej składowej uległy zwiększeniu wskutek zastosowanego czasu dojrzewania, co oznacza że mięso wraz z wydłużeniem czasu przechowywania cechowało się większą miękkością oraz łatwością fragmentacji, wykazywało mniejszą włóknistość oraz wyższą jakość ogólną.…”

Section: Wartość Informacyjna Wyników Ocen Sensorycznych Badanych Mięunclassified

Usefulness of Quantitative Descriptive Analysis (Qda) and Principal Components Analysis (Pca) Exemplified by Sensory Evaluation of Grilled Beef Steaks

Sadowska¹,

Świderski²,

Rakowska³

et al. 2015

zntj

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The influence of forage diets and aging on beef palatability

Cited by 30 publications

References 39 publications

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

Beef quality traits of heifer in comparison with steer, bull and cow at various feeding environments

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

Usefulness of Quantitative Descriptive Analysis (Qda) and Principal Components Analysis (Pca) Exemplified by Sensory Evaluation of Grilled Beef Steaks

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