Open Access. Powered by Scholars. Published by Universities.®
Kansas State University Libraries
Kansas Agricultural Experiment Station Research Reports
2000; Kansas Agricultural Experiment Station contribution; no. 00-287-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850; Beef; Tenderness; Blade tenderization; Aging; Quality grade
Articles 1 - 3 of 3
Full-Text Articles in Life Sciences
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Top Sirloin Butt Steaks (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Top Sirloin Butt Steaks (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) top sirloin butts (n=54 for each) were aged for 7, 14, or 21 days and not tenderized (OX) or blade tenderized one (1X) or two (2X) times. Steaks from each top sirloin butt were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Each longer aging period resulted in lower (P<.05, more tender) WBS. In addition, steaks blade tenderized 2X had lower (P<.05) WBS than steaks not tenderized or blade tenderized 1X. Within each quality grade, WBS increased (P<.05) as endpoint cooking temperature increased. When cooked to 160 or 170°F, CHO and CAB steaks had lower (P<.05) WBS than SEL steaks. Increased aging periods and blade tenderization passes of top sirloin butt steaks improved tenderness. When cooking to higher endpoint temperatures, using higher quality grades will minimize toughness caused by cooking.
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Strip Loin (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Strip Loin (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) strip loins were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each strip loin were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. For steaks aged 7 days, all quality grade and blade tenderization treatments had similar (P>.05) WBS. …
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Inside Round Steaks (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Effects Of Quality Grade, Aging Period, Blade Tenderization, And Degree Of Doneness On Tenderness Of Inside Round Steaks (2000), C.D. George-Evins, John A. Unruh, James L. Marsden, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P<.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P<.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P<.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P<.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks.