| dc.description.abstract | This study evaluated differences in tenderness and palatability attributes of steaks derived from subprimals subjected to conventional or elevated aging temperatures. After a total of 7 days of aging at 0.0 to 1.1 °C, paired subprimals (ribeye, lip-on; strip loin; shortloin; and top sirloin butt) were allocated to 7 additional days of aging at one of the following treatments: (1) conventional temperatures of 0.0 to 1.1 °C, or (2) elevated
temperatures of 3.3 to 4.4 °C.
After 14-day aging, purge was quantified, pH measured, and odor evaluated, before cutting subprimals into steaks for color evaluation. Top sirloin butts subjected to elevated aging temperatures had higher (P < 0.05) bloody/serumy scores indicating stronger odor development. After the 5-day shelf life study, higher (P < 0.05) sour and bloody/serumy odor scores were detected from T-bone/porterhouse steaks subjected to elevated aging temperatures when compared to conventional aging. For both the ribeye and T- bone/porterhouse steak types, color uniformity/discoloration ratings were higher (P < 0.05) for the elevated aging treatment indicating more discoloration. Special considerations should be given to the subprimal types selected for use in an elevated aging temperature environment to maintain shelf life characteristics. No differences (P = 0.66) in WBS force value s were seen between aging treatments. There also were no differences (P > 0.05) in any of the four beef palatability attributes seen between aging treatments. Aging beef at elevated versus conventional temperatures did not result in improved palatability and would not be a viable process. | en |
