Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt1,2
Open Access
- 1 May 2008
- journal article
- Published by Oxford University Press (OUP) in Journal of Animal Science
- Vol. 86 (5), 1200-1204
- https://doi.org/10.2527/jas.2007-0361
Abstract
The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. triceps brachii from the clod heart, M. biceps femoris from the sirloin cap, and M. rectus femoris from the knuckle), and 3 replications. There were a total of 12 subprimals per treatment per aging period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a high-oxygen modified-atmosphere package (80% oxygen, 20% carbon dioxide). At the end of the aging period, steaks were vacuum packaged and frozen. Steaks were used to determine Warner-Bratzler shear force (WBS) and consumer sensory ratings. For all muscles, WBS values were lower for pump steaks than control at every aging period (P < 0.050). In addition, as aging period increased, WBS values for all steaks increased. Consumer taste panels revealed more desirability for tenderness, juiciness, flavor, and overall acceptability for pump steaks than control steaks. In addition, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P < 0.050). These data indicate that aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement. Copyright © 2008. . Copyright 2008 Journal of Animal ScienceKeywords
This publication has 4 references indexed in Scilit:
- Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.Journal of Animal Science, 1996
- Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscleJournal of Animal Science, 1995
- Muscle proteinases and meat agingMeat Science, 1994
- Effect of post-mortem storage on Ca++-dependent proteases, their inhibitor and myofibril fragmentationMeat Science, 1987