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POSTMORTEM AGING OF BEEF CARCASSES
Author(s) -
SMITH G. C.,
CULP G. R.,
CARPENTER Z. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02430.x
Subject(s) - tenderness , palatability , loin , flavor , roasting , food science , chemistry , zoology , biology
U.S. Choice beef carcasses (n = 126) were aged, 21 carcasses per storage period, for 5, 8, 11, 14, 21 or 28 days in a 1 ± 1°C, 87 ± 7% R.H. cooler. Sensory panel ratings revealed that flavor, tenderness and overall palatability of oven‐broiled loin steaks were optimal after 11 days of aging and that aging for more than 11 days did not result in further improvements in any of the sensory characteristics. Panel tenderness ratings for five muscles from oven‐broiled or roasted chuck, rib and round cuts suggested that aging for 11 days appeared to optimize tenderization, inasmuch as further aging did not accomplish further increases in tenderness. Although 8 of 20 muscles achieved minimal shear force requirements after 5 or 8 days of aging, the other 12 muscles used for shear force determinations required 11 or more days of aging to achieve maximal tenderization response. The data of the present study suggest that aging of U.S. Choice beef carcasses for 11 days will optimize tenderness, flavor and overall palatability of the majority of the muscles in steaks and/or roasts from the chuck, rib, loin and round when such cuts are cooked via oven‐broiling or roasting.