Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins
Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2020-11-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11115/ |
| _version_ | 1797222193154752512 |
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| author | Blake A Foraker Dale R Woerner Devin Gredell J. D. Tatum Jerrad F. Legako Keith E. Belk Richard D. Stevens |
| author_facet | Blake A Foraker Dale R Woerner Devin Gredell J. D. Tatum Jerrad F. Legako Keith E. Belk Richard D. Stevens |
| author_sort | Blake A Foraker |
| collection | DOAJ |
| description | Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-aged, (4) 35 d wet-aged, (5) 49 d wet-aged, (6) 63 d wet-aged, (7) 21 d dry-aged, and (8) 14 d wet-aged followed by 21 d dry-aged. Samples were analyzed for trained sensory attributes, shear force, volatile compounds, and flavor precursors (fatty acids, free amino acids, and sugars). Discriminant function analysis was used to identify sensory attributes contributing the greatest to treatment differences. Flavor notes were not differentiated in beef aged up to 35 d, regardless of aging method. A shift in flavor occurred between 35 d and 49 d of wet-aging time that was characterized by more intense sour and musty/earthy notes. Both shear force assessment and trained panelists agreed that tenderness was not affected (P > 0.05) by additional aging beyond 28 d. Volatile compound production and liberation of amino acids and sugars increased (P < 0.01) during the progression of aging time, with no change (P > 0.05) in fatty acid composition, which may be a result of metabolic processes like microbial metabolism. Chemical properties shared strong positive relationships (r > 0.50, P < 0.001) with sour, musty/earthy, and overall tenderness. These results substantiate the deteriorative effect of extended aging times of 49 d or greater on flavor of beef strip loins without tenderness improvement. |
| first_indexed | 2024-04-24T13:17:26Z |
| format | Article |
| id | doaj.art-a0e9151b190c4f119554df811f57e9e5 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:26Z |
| publishDate | 2020-11-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-a0e9151b190c4f119554df811f57e9e52024-04-04T17:28:21ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2020-11-014110.22175/mmb.11115Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip LoinsBlake A Foraker0Dale R Woerner1Devin Gredell2J. D. Tatum3Jerrad F. Legako4Keith E. Belk5Richard D. Stevens6Animal and Food Sciences, Texas Tech UniversityTexas Tech UniversityICL Food SpecialtiesColorado State UnivDepartment of Animal and Food Sciences, Texas Tech UniversityDepartment of Animal Sciences, Colorado State UniversityNatural Resources Management, Texas Tech UniversityVarying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-aged, (4) 35 d wet-aged, (5) 49 d wet-aged, (6) 63 d wet-aged, (7) 21 d dry-aged, and (8) 14 d wet-aged followed by 21 d dry-aged. Samples were analyzed for trained sensory attributes, shear force, volatile compounds, and flavor precursors (fatty acids, free amino acids, and sugars). Discriminant function analysis was used to identify sensory attributes contributing the greatest to treatment differences. Flavor notes were not differentiated in beef aged up to 35 d, regardless of aging method. A shift in flavor occurred between 35 d and 49 d of wet-aging time that was characterized by more intense sour and musty/earthy notes. Both shear force assessment and trained panelists agreed that tenderness was not affected (P > 0.05) by additional aging beyond 28 d. Volatile compound production and liberation of amino acids and sugars increased (P < 0.01) during the progression of aging time, with no change (P > 0.05) in fatty acid composition, which may be a result of metabolic processes like microbial metabolism. Chemical properties shared strong positive relationships (r > 0.50, P < 0.001) with sour, musty/earthy, and overall tenderness. These results substantiate the deteriorative effect of extended aging times of 49 d or greater on flavor of beef strip loins without tenderness improvement.https://www.iastatedigitalpress.com/mmb/article/id/11115/beefvolatile compoundsflavorflavor precursorstendernessaging |
| spellingShingle | Blake A Foraker Dale R Woerner Devin Gredell J. D. Tatum Jerrad F. Legako Keith E. Belk Richard D. Stevens Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins Meat and Muscle Biology beef volatile compounds flavor flavor precursors tenderness aging |
| title | Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins |
| title_full | Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins |
| title_fullStr | Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins |
| title_full_unstemmed | Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins |
| title_short | Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins |
| title_sort | flavor tenderness and related chemical changes of aged beef strip loins |
| topic | beef volatile compounds flavor flavor precursors tenderness aging |
| url | https://www.iastatedigitalpress.com/mmb/article/id/11115/ |
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