The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)
The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-12-01
|
| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11234/ |
| _version_ | 1797222184757755904 |
|---|---|
| author | Brad Kim Derico Setyabrata Jacob R. Tuell |
| author_facet | Brad Kim Derico Setyabrata Jacob R. Tuell |
| author_sort | Brad Kim |
| collection | DOAJ |
| description | The objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process. |
| first_indexed | 2024-04-24T13:17:18Z |
| format | Article |
| id | doaj.art-877292064e524597824e1873deb4042e |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:18Z |
| publishDate | 2019-12-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-877292064e524597824e1873deb4042e2024-04-04T17:25:10ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2019-12-013110.22175/mmb.11234The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum)Brad Kim0https://orcid.org/0000-0003-1483-4391Derico Setyabrata1https://orcid.org/0000-0002-7284-0346Jacob R. Tuell2Department of Animal Sciences, Purdue UniversityAnimal Science, University of ArkansasMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue UniversityThe objective of this study was to determine the effect of different aging/freezing sequences combined with different freezing rates on quality attributes of beef loins (M. longissimus lumborum). Loins from 1 side of 8 beef carcasses (USDA Low Choice grade) were obtained at 2 d postmortem, cut into 10 steaks (2.54 cm), and randomly assigned into 5 treatments, where factorial combinations of 2 aging/freezing sequences (aging first then freezing/thawing [AFT] and freezing first then thawing/aging [FTA]) and 2 freezing rates (fast freezing [FF] and slow freezing [SF]) were used and compared to an aged only (AO) treatment as a control. Samples frozen using the FF condition were found to have a critical freezing time (Tc) of 21.5 min while the SF counterpart had a Tc of 175 min. Histological observation showed more visually enlarged gaps between muscle fibers in the SF samples, regardless of aging/freezing sequence. The SF-FTA samples had a significantly higher purge/ thaw loss followed by FF-FTA, while the loss from FF-AFT, SF-AFT, and AO were not different from each other (P > 0.05), suggesting that freezing rate effect might be more profound when applied in FTA. Cook loss was higher in AO compared to both FTA treatments (P < 0.05); however, it was not different when compared to AFT (P > 0.05). A lower shear force value and higher troponin-T protein degradation were found in both AFT and FTA compared to AO (P < 0.05), which would be attributed to the ice-crystal damage due to freezing. These results suggest that aging/freezing sequence could be an overriding factor in determining major meat quality attributes of frozen/thawed meat over freezing rate. However, fast freezing could negate some quality defects associated with the FTA process.https://www.iastatedigitalpress.com/mmb/article/id/11234/beef longissimus lumborumfreezing-thawing/agingfreezing rateaging-freezing/thawing |
| spellingShingle | Brad Kim Derico Setyabrata Jacob R. Tuell The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) Meat and Muscle Biology beef longissimus lumborum freezing-thawing/aging freezing rate aging-freezing/thawing |
| title | The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) |
| title_full | The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) |
| title_fullStr | The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) |
| title_full_unstemmed | The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) |
| title_short | The Effect of Aging/Freezing Sequence and Freezing Rate on Quality Attributes of Beef Loins (M. longissimus lumborum) |
| title_sort | effect of aging freezing sequence and freezing rate on quality attributes of beef loins m longissimus lumborum |
| topic | beef longissimus lumborum freezing-thawing/aging freezing rate aging-freezing/thawing |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11234/ |
| work_keys_str_mv | AT bradkim theeffectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum AT dericosetyabrata theeffectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum AT jacobrtuell theeffectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum AT bradkim effectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum AT dericosetyabrata effectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum AT jacobrtuell effectofagingfreezingsequenceandfreezingrateonqualityattributesofbeefloinsmlongissimuslumborum |