Cargando…

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging...

Descripción completa

Detalles Bibliográficos
Autores principales: Garmyn, Andrea, Hardcastle, Nicholas, Polkinghorne, Rod, Lucherk, Loni, Miller, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074228/
https://www.ncbi.nlm.nih.gov/pubmed/32079336
http://dx.doi.org/10.3390/foods9020208
_version_ 1783506785424900096
author Garmyn, Andrea
Hardcastle, Nicholas
Polkinghorne, Rod
Lucherk, Loni
Miller, Mark
author_facet Garmyn, Andrea
Hardcastle, Nicholas
Polkinghorne, Rod
Lucherk, Loni
Miller, Mark
author_sort Garmyn, Andrea
collection PubMed
description Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.
format Online
Article
Text
id pubmed-7074228
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-70742282020-03-19 Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality Garmyn, Andrea Hardcastle, Nicholas Polkinghorne, Rod Lucherk, Loni Miller, Mark Foods Article Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking. MDPI 2020-02-17 /pmc/articles/PMC7074228/ /pubmed/32079336 http://dx.doi.org/10.3390/foods9020208 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Garmyn, Andrea
Hardcastle, Nicholas
Polkinghorne, Rod
Lucherk, Loni
Miller, Mark
Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title_full Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title_fullStr Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title_full_unstemmed Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title_short Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality
title_sort extending aging of beef longissimus lumborum from 21 to 84 days postmortem influences consumer eating quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074228/
https://www.ncbi.nlm.nih.gov/pubmed/32079336
http://dx.doi.org/10.3390/foods9020208
work_keys_str_mv AT garmynandrea extendingagingofbeeflongissimuslumborumfrom21to84dayspostmorteminfluencesconsumereatingquality
AT hardcastlenicholas extendingagingofbeeflongissimuslumborumfrom21to84dayspostmorteminfluencesconsumereatingquality
AT polkinghornerod extendingagingofbeeflongissimuslumborumfrom21to84dayspostmorteminfluencesconsumereatingquality
AT lucherkloni extendingagingofbeeflongissimuslumborumfrom21to84dayspostmorteminfluencesconsumereatingquality
AT millermark extendingagingofbeeflongissimuslumborumfrom21to84dayspostmorteminfluencesconsumereatingquality