Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging
The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2023-07-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16192/ |
| _version_ | 1797222164479344640 |
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| author | Dale R Woerner J. C. Brooks Jerrad F. Legako Jordan T Bachler Samantha N. Barker |
| author_facet | Dale R Woerner J. C. Brooks Jerrad F. Legako Jordan T Bachler Samantha N. Barker |
| author_sort | Dale R Woerner |
| collection | DOAJ |
| description | The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n=16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n=240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P≤0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P≤0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P=0.021). One compound—3 hydroxy-2 butanone—was affected by muscle type (P=0.009). However, most compounds were affected by days of age (P≤0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor. |
| first_indexed | 2024-04-24T13:16:59Z |
| format | Article |
| id | doaj.art-3fbf1091d8e6469db82347d74e91bd2f |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:16:59Z |
| publishDate | 2023-07-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-3fbf1091d8e6469db82347d74e91bd2f2024-04-04T17:20:03ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2023-07-017110.22175/mmb.16192Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet AgingDale R Woerner0J. C. Brooks1Jerrad F. Legako2Jordan T Bachler3Samantha N. Barker4Texas Tech UniversityTexas Tech UnivDepartment of Animal and Food Sciences, Texas Tech UniversityAnimal and Food Sciences, Texas Tech UniversityAnimal and Food Sciences, Texas Tech UniversityThe objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n=16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n=240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P≤0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P≤0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P=0.021). One compound—3 hydroxy-2 butanone—was affected by muscle type (P=0.009). However, most compounds were affected by days of age (P≤0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor.https://www.iastatedigitalpress.com/mmb/article/id/16192/agingfood servicetrained descriptive panelvolatile compoundsvacuum packaged |
| spellingShingle | Dale R Woerner J. C. Brooks Jerrad F. Legako Jordan T Bachler Samantha N. Barker Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging Meat and Muscle Biology aging food service trained descriptive panel volatile compounds vacuum packaged |
| title | Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging |
| title_full | Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging |
| title_fullStr | Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging |
| title_full_unstemmed | Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging |
| title_short | Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging |
| title_sort | flavor development of individually vacuum packaged beef steaks during extended wet aging |
| topic | aging food service trained descriptive panel volatile compounds vacuum packaged |
| url | https://www.iastatedigitalpress.com/mmb/article/id/16192/ |
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