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King DA, Shackelford SD, Wheeler TL. Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.10939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight50 to Slight99; n = 50) marbling were assigned to aging treatments (14, 21, 28, or 35 d) in an incomplete block arrangement. A trained sensory panel evaluated longissimus lumborum, gluteus medius, and biceps femoris steaks for tenderness, juiciness, and 31 flavor notes. Tenderness increases with aging time were linear (P < 0.001) in longissimus lumborum and gluteus medius steaks and quadratic (P = 0.001) in biceps femoris steaks. Aging response of rancid flavor in longissimus lumborum steaks was cubic (P = 0.01), whereas the aging response of bloody/serumy flavor in biceps femoris steaks was quadratic (P = 0.03). Compared with Upper Slight marbling, carcasses with Lower Small marbling produced longissimus lumborum steaks with greater (P < 0.01) beef flavor and lesser (P = 0.001) bitter flavor, gluteus medius steaks with greater (P = 0.05) brown/roasted flavor, and biceps femoris steaks with greater (P = 0.02) fat-like flavor, although differences were small. Principal component analysis indicated that bloody/serumy, sour, metallic, and bitter flavor attributes were the strongest contributors to a factor explaining 38% of longissimus lumborum flavor variation. Barnyard, bitter, sour, rancid, and bloody/serumy were the greatest contributors to a principal component explaining 41% of gluteus medius flavor. Barnyard, rancid, sour, bloody/serumy, and bitter were contributors to a component explaining 63% of biceps femoris sirloin cap flavor variance. Sample score plots indicated that neither aging time nor marbling class was associated with principal components and identified production lot as contributing to principal components explaining flavor variation in all 3 muscles. Results indicate that, in strip loin and top sirloin subprimals from carcasses with Upper Slight and Lower Small marbling scores, aging time and marbling class had little impact on beef flavor. Thus, increased aging times could be used to enhance tenderness with no adverse effects on other important palatability attributes.
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Affiliation(s)
- D. Andy King
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
| | - Steven D. Shackelford
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
| | - Tommy L. Wheeler
- USDA-ARS Roman L. Hruska US Meat Animal Research Center, Meat Safety and Quality Research Unit
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Salami SA, Luciano G, O'grady MN, Biondi L, Newbold CJ, Kerry JP, Priolo A. Sustainability of feeding plant by-products: A review of the implications for ruminant meat production. Anim Feed Sci Technol 2019; 251:37-55. [DOI: 10.1016/j.anifeedsci.2019.02.006] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Segers JR, Stewart RL, Lents CA, Pringle TD, Froetschel MA, Lowe BK, McKeith RO, Stelzleni AM. Effect of long-term corn by-product feeding on beef quality, strip loin fatty acid profiles, and shelf life. J Anim Sci 2011; 89:3792-802. [DOI: 10.2527/jas.2011-4154] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Wadhwani R, Murdia LK, Cornforth DP. Effect of muscle type and cooking temperature on liver-like off-flavour of five beef chuck muscles. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02275.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Aldai N, Aalhus J, Dugan M, Robertson W, McAllister T, Walter L, McKinnon J. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle. Meat Sci 2010; 84:569-77. [DOI: 10.1016/j.meatsci.2009.10.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2009] [Revised: 09/30/2009] [Accepted: 10/13/2009] [Indexed: 10/20/2022]
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