Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

Most of the information indicating ageing improves tenderness has been collected on the loin and rib-eye muscles over relatively short ageing times, assuming that all muscles will react similarly. In the present study, the effect of extended ageing times on instrumental texture (56 d) and sensory characteristics (42 d) of six different beef sub-primals [striploin (SL), inside round (IR), outside round (OR), eye of round (ER), blade eye (BE) and chuck tender (CT)] was studied. The effects of two ageing temperatures (1 and 5°C) were also compared. In general, ageing increased tenderness (P   0.05) and resulted in a decrease in tenderness of OR (P < 0.05) until day 35, with a later increase after 42 d of ageing. Increasing ageing temperature (5°C) had limited effect on tenderness, but ageing time and temperature increases led to lower flavour and higher...