Open Access. Powered by Scholars. Published by Universities.®
Kansas Agricultural Experiment Station Research Reports
2014; Beef; Color; Shelf life; Flavor; Gluteus medius; Aging time
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Increasing Postmortem Aging Time Decreases Color And Flavor Stability Of Top Sirloin Steaks (2014), Garret J. Dietz, Terry A. Houser, Bryce M. Gerlach, Koushik Adhikari, John M. Gonzalez, John A. Unruh
Increasing Postmortem Aging Time Decreases Color And Flavor Stability Of Top Sirloin Steaks (2014), Garret J. Dietz, Terry A. Houser, Bryce M. Gerlach, Koushik Adhikari, John M. Gonzalez, John A. Unruh
Kansas Agricultural Experiment Station Research Reports
Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal data have shown the relationship between blade tenderization and color stability as well as the effect of extended postmortem aging periods past 30 days on color stability. Tenderness plays a significant role in consumer satisfaction with beef products, and blade tenderization and extended postmortem aging periods are effective ways to ensure that beef cuts are tender. Therefore, the objectives of this study were to: (1) determine color and flavor stability of beef gluteus medius during extended postmortem aging times with and without mechanical tenderization, and (2) determine the …