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Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks
Author(s) -
MITCHELL GREGORY E.,
GILES JANET E.,
ROGERS SHERYLE A.,
TAN LIAN T.,
NAIDOO ROSS J.,
FERGUSON DREW M.
Publication year - 1991
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.1365-2621.1991.tb04717.x
Subject(s) - palatability , loin , tenderness , ageing , longissimus , longissimus dorsi , flavor , food science , taste , longissimus muscle , sensory system , chemistry , zoology , biology , genetics , neuroscience
The effects of electrical stimulation, tender stretching, ageing, freezing and thawing on beef palatability were assessed by a trained sensory panel and by several objective methods. The overall palatability of both longissimus dorsi (strip loin) and semimembranosus (topside) steaks improved with ageing, irrespective of tenderizing method, but there appeared to be little advantage in extending ageing beyond 10 days. Tender stretched longissimus dorsi steaks were marginally preferred by the taste panel to electrically stimulated steaks subjected to the same ageing. Unfrozen steaks were preferable to frozen and thawed steaks with respect to juiciness, flavor and tenderness. Thawing method had little effect on steak palatability.