Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Top Choice (n=48) and Select (n=48) paired bone-in ribeye rolls, bone-in strip loins, and boneless top sirloin butts were assigned randomly to one of two aging treatments, dry or wet, and were aged for 14, 21, 28 or 35d. Cutting tests, performed to determine retail yields and processing times, showed dry-aged subprimals had lower total saleable yield percentages and increased processing times compared to wet-aged subprimals. Sensory and Warner-Bratzler shear evaluation was conducted to determine palatability characteristics. For the most part, aging treatment and aging period did not affect consumer sensory attributes. However, ribeye and top loin steaks from the Top Choice quality grade group received higher sensory ratings than their Select counterparts. For top sirloin steaks, no consumer sensory attributes were affected by aging treatment, aging period, or quality grade group.     

The influence of forage diets and aging on beef palatability

To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage + Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14 d. Ground beef was dry-aged, wet-aged for 14 d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (P < 0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.     

EFFECTS OF DIFFERENT AGING PROCEDURES ON THE PALATABILITY OF BEEF

Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC-ST), vacuum packaged steaks (VP-ST), vacuum packaged subprimals (VP-SP), and subprimals held in air (Air-SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off-flavor intensity of PVC-ST which was higher (P < 0.05) than other treatments. Warner-Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.     

Retail cutting characteristics for US Choice and US Select beef subprimals

US Choice (Ch) and US Select (Se) beef subprimals from the rib, chuck, plate, loin, and round were obtained to conduct retail cutting tests. Subprimals were merchandised into bone-in or boneless retail cuts and associated components by experienced retail meat merchandisers. These Se subprimals had less (P<0.05) trimmable fat than their Ch counterparts: ball tip, top sirloin, outside round, inside round, and ribeye. Se inside rounds, outside rounds, eye of rounds, boneless striploins, and ball tips had greater (P<0.05) purge losses than the same cuts from Ch. The only subprimals where grade impacted total saleable yield were the top (inside) rounds (Ch=80.13%, Se=87.34%; P=0.004) and outside rounds cut into roasts, steaks, and cubed steaks (Ch=87.61%, Se=90.28%; P=0.05). Methods to increase retail yields from beef subprimals should consider minimizing purge and increasing cutting efficiencies in addition to reducing fat trim.     

Aging and Enhancement Effects on Quality Characteristics of Beef Strip Steaks

ABSTRACT: Strip loins were removed 48 h postmortem from beef sides ( n = 20 pairs) to assess the effects of enhancement before or after aging on quality attributes of beef strip steaks. Strip loins were enhanced to 108% of original weight to contain 0.4% alkaline phosphate, 0.3% salt, 0.1% natural flavoring (on a final weight basis), and added water for comparison with non-enhanced samples. Regardless of when enhancement occurred relative to aging, enhanced samples were more tender, juicy, and salty than their non-enhanced counterparts. Enhanced samples were lighter, less red and less yellow, and had lower L *, a *, and b * values than non-enhanced samples; however, they generally had lower hue angles indicating that their color was closer to the true red axis of the color scale. Samples enhanced before aging achieved maximum tenderness after 14 d, whereas those enhanced after aging experienced no tenderness changes. Warner- Bratzler shear values were lower and pH values were higher in enhanced steaks than in controls.     

Alternative cutting methods to minimize transfer of nervous system tissue during steak preparation from bone-in short loins

Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I-The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebral column) to lateral (flank) side. (ii) Cutting method II--The loin was cut into steaks from the vertebral column side to the flank side prior to removal of the vertebral column bones. (iii) Cutting method III--The loin was cut into steaks from the flank side to the vertebral column side prior to removal of the vertebral column bones. Results indicated that surface areas along the vertebral column cutting line had detectable (0.10 and 0.22% NST/100 cm2) and, thus, higher potential SRM contamination than resulting steak surfaces or the cutting blade. Overall, there were no detectable (<0.10% NST/100 cm2) differences in NST contamination of steaks produced by the three cutting methods. Immunohistochemical evaluation of areas on excised and ground steak surfaces indicated that regardless of cutting method, there was generally "no" to "moderate" staining, suggesting that detectable (0.137 to 0.201% NST) contamination from these samples was most likely due to peripheral nerve detection. These results imply that steaks may be cut from bone-in short loins prior to removal of the vertebral column bones without affecting the transfer of NST to resulting steaks at concentrations <0.10% NST/100 cm2.     

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

ABSTRACT: Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.     

Dry and Wet Aging Effects on Palatability Attributes of Beef Loin and Rib Steaks from Three Quality Grades

Twenty Prime and 20 Choice IMPS 107 ribs, and 20 Prime, 20 Choice and 20 Select IMPS 179 short-cut strip loins were equally divided between dry aging and wet aging treatments. Steaks and Toasts, aged for 21 days, were evaluated by trained and consumer panels for sensory attributes. Some statistically significant palatability differences were observed due to treatment, grade and cut of loin and rib steaks by the trained panel, but no statistical differences in palatability attributes of loin steaks were detected by consumer panelists. A major difference between aging treatments, however, was the greater shrink and trim loss associated with dry aging.     

Effect of Subprimal Fabrication and Packaging Methods on Palatability and Retail Caselife of Loin Steaks from Lean Beef

Eighty subprimals were fabricated from 20 pairs of beef strip loins from lean (fat thickness, 0.2-0.4 cm) US Standard and US Good carcasses. Three vacuum packaged (VP) and one dry aged treatments were randomly assigned to short loin sections of each carcass. Steaks from VP intact and VP not-reassembled subprimals were rated highest in overall appearance and eating quality. Dry aging reduced retail caselife, produced greater shrinkage and trim losses and lower overall satisfaction ratings by panelists. Precutting subprimals into steaks followed by VP aging tends to decrease retail caselife (especially if steaks are reassembled) and decrease juiciness and tenderness.     

Centralized Packaging of Beef Loin Steaks with Different Oxygen-Barrier Films: Physical and Sensory Characteristics

Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen-permeable film or up to 30 days in vacuum packages (medium or high oxygen-barrier film). Steaks displayed at 2°C, rather than 7°C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 10–15 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygen-barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off-odors and off-flavors were limiting factors in determining shelf-life.     

Assessing Palatability Characteristics of Beef Destined for Retail Distribution

Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality-indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight-minus” regardless of fat thickness received the lowest ratings.     

Effect of Time-on-Feed on the Palatability of Rib Steaks from Steers and Heifers

Rib steaks from steers (n=326) and heifers (n=68) that were either grass-fed or fed high-concentrate diets for 30–230 days were used in palatability studies. Extending time-on-feed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within time-on-feed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a high-concentrate diet for at least 90 days.     

Influence of Postmortem Aging Period on the Fragmentation Index of Bovine Longissimus Muscle

A total of 59 short loins were aged at 2°C for 60, 120, 180, and 240 hr postmortem PM). Following each aging period, steaks were removed for shear force value (SFV) and fragmentation index (FI) measurements. One steak was removed at 60 hr PM for chemical determination. FI was significantly related (r=0.30-0.63) to SFV in 32 comparisons. Variation in FI and SFV for PM aging period and residue fraction drying time (0 and 10 min) was not significant; thus, FI can be accurately determined by omission of the 10 min residue fraction drying time. FI determined on bovine longissimus muscle at 60 hr PM was related (P < 0.05) to SFV of cooked loin steaks from loins aged 60, 120, 180, and 240 hr PM. FI determined at 120, 180 or 240 hr was also related (P < 0.05) to SFV of loin steaks. Simultaneous consideration of five carcass traits (marbling degree, lean color, lein firmness, fat thickness, and carcass weight) accounted for approximately 10% of the observed variation in SFV for cooked steaks from loins aged 60–240 hr, while FI accounted for an additional 15–42%. These data indicate that SFV of cooked loin steaks from A maturity carcasses can be predicted to a significant degree by FI of law muscle determined at 60 hr PM.     

Effects of blade tenderization,aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P = 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT × W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.     

MICROBIOLOGY OF BEEF SHELL FROZEN WITH LIQUID NITROGEN

SUMMARY— The effect of freezing primal cuts of beef with liquid nitrogen on the subsequent microbiological quality of their retail cuts was studied. Cryovac-packaged loins were shell frozen by spraying with liquid nitrogen and held for 2 or 3 days at room temperature (25–27°C) in insulated styrofoam boxes. Frozen packaged loins were also aged at 2°C for 21 days and at 22°C for 3 days before being cut into steaks. Steaks from each treated loin and steaks from fresh loins (controls) were packaged and stored in a display case at about 5°C. Examination was made of the loins and packaged steaks during storage to determine total anaerobes, fluorescent Pseudomonas , coliforms, enterococci, Clostridium perfringens , and incidence of Salmonellae and coagulase-positive staphylococci. Initial contamination on steaks increased with loins aged for a long time at low temperatures. Aging of loins at 22°C for 3 days promoted multiplication of C. perfringens and resulted in the steaks having the highest occurrence of coagulase positive Staphylococcus . Recovery of Salmonella from the steaks was more closely related to the source and level of contamination of the fresh meat than to time and temperature of holding of the wholesale cuts. These findings have application to shell freezing of beef with liquid nitrogen for air transport and to possible commercial aging practices.     

Reducing Postmortem Aging Time of Beef with Electrical Stimulation

Two studies (Study 1 = 23 forage-fed steers; Study 2 = 20 grain-fed steers and heifers) were conducted to determine relationships of electrical stimulation (ES) and/or postmortem aging (PA) to tenderness of beef. For Study 1, steaks from ES sides had lower (P < 0.05) Warner-Bratzler shear (WBS) values than steaks from not-ES sides for each PA period. In addition, the percentage reduction in WBS values was greater for the steaks from the ES-Day 2 group (–29.5%) than for steaks from even the longest PA period (14 days) from the not-ES group (–25.8%). For Study 2, during the fist three PA periods (1, 2 and 5 days), ES resulted in more desirable (P < 0.05) flavor ratings (Day l), higher (P < 0.05) tenderness ratings and lower (P < 0.05) WBS values (Day 1, 2, 5) and more desirable (P < 0.05) overall palatability ratings (Day 1, 2). During the last three PA periods (8, 11 and 14 days), ES resulted in higher (P < 0.05) tenderness ratings (Day 8), lower (P < 0.05) juiciness ratings (Day 11, 14) and lower (P < 0.05) WBS values (Day 8). Based on these results, ES had the greatest impact on beef palatability if the period of aging was 8 days or less; with additional aging time, ES effects on palatability were negated. When each treatment (ES, not-ES) was divided into two groups based on median tenderness ratings for the not-ES group, ES had the greatest impact on those carcasses in the “tough” group while ES had little impact on those carcasses in the “tender” group. ES will accelerate the postmortem aging of beef but the aging time reduction and extent of ultimate tenderization appears to be affected by the inherent tenderness of the beef.     

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments

In-home evaluations of the M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n=266) muscles that were either blade tenderized, enhanced with a salt and phosphate solution, or served as a control (no tenderization or enhancement treatment) were conducted. Consumers (n=261) cooked these steaks and were asked to document cooking method and degree of doneness, and provide palatability ratings for each steak. Enhancing round muscles with a salt and phosphate solution improved most palatability traits compared to blade tenderized or control steaks. For M. semimembranosus and M. vastus lateralis, the enhanced steaks received higher (P<0.05) ratings for all palatability traits. Cooking method and degree of doneness had little influence on consumer palatability ratings, and where differences occurred, they were muscle specific. This may allow limited recommendations for the most appropriate cooking method and degree of doneness for specific beef round muscles.     

A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles

In Experiment 1, beef strip loins (n = 15) were halved and assigned to needle (N) or needle-free (NF) injection enhancement with a phosphate plus salt solution (PS) to determine effects on color, water-binding, and palatability. Pump yields tended (P = 0.08) to be higher for NF injection. Needle-injected steaks were darker (P < 0.05) on day 1 only. The NF treatment had greater instrumental tenderness and intensity of off-flavors but less cooking loss and beef flavor (both P < 0.05). In Experiment 2, strip loins (n = 28) were halved and assigned to one of four treatments: (1) N, or (2) NF injection with PS; (3) N, or (4) NF injection with a calcium lactate solution (CL) to determine effects on water-binding and palatability. Needle-free injection resulted in a greater incidence (P < 0.05) of off-flavors and abnormal texture. The PS solution resulted in greater (P < 0.05) instrumental, myofibrillar, and overall tenderness; greater juiciness; greater incidence of off-flavors and abnormal texture; and less (P < 0.05) connective tissue and cooking losses than CL. The PS and NF combination had the highest pumped yields and least cooking losses (both P < 0.05). Enhancing beef strip loins with PS and NF injection has potential to improve yield, tenderness, and juiciness but harm texture and flavor.     

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract

Beef strip loins (n=36) were enhanced with a sodium phosphate plus salt solution (PS); or with a calcium lactate solution (Ca) plus 1% or 2% beef broth (Br) plus natural flavoring (N) containing rosemary extract; or with 1% or 2% kappa carrageenan (Cr) plus N to determine effects of ingredients on color life, water-binding ability, and palatability traits. Enhancement with PS resulted in higher pH, higher pumped yields, greater water-binding ability, and higher tenderness and juiciness scores than enhancement with Ca (all p<0.05). Enhancement with Ca resulted in less color deterioration, less metmyoglobin discoloration, higher L (?), a (?), and b (?) values, higher beef flavor intensity scores and lower off-flavor scores than enhancement with PS (all p<0.05). Warner-Bratzler shear values did not differ among treatments. Steaks enhanced with Br had less color deterioration, less metmyoglobin discoloration, and higher L (?) values than those enhanced with Cr (all p<0.05). Pumped yields were not different between loins enhanced with Br or Cr. The N flavoring containing rosemary extract decreased (p<0.05) discoloration. Enhancing beef longissimus with PS increased water-binding capacity and sensory tenderness traits, but reduced color stability and increased off-flavors, whereas Ca preserved color stability and enhanced flavor at the expense of pumped yields. The use of Br or Cr had no influence on tenderness or palatability traits.