Open AccessSensory Descriptive Attributes of Grass and Grain-Fed Australian Beef Longissimus Lumborum after Extended Wet-Aging Periods
Author(s) -
D. Evers,
A. J. Garmyn,
J. F. Legako,
D. R. Woerner,
M. F. Miller
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb.10711
Subject(s) - loin , flavor , zoology , mathematics , medius , food science , chemistry , medicine , biology , surgery
ObjectivesThe objective of this study was to evaluate the effects of extended wet-aging on the beef flavor profile of grass and grain-fed Australian strip loins.Materials and MethodsStrip loins (HAM 2140) were collected from grass and grain finished cattle (n = 50) at a commercial abattoir near Brisbane, Australia. Subprimals were portioned into sections and assigned randomly to 1 of 3 postmortem aging periods (45, 70, or 135 d). Portions were individually vacuum packaged and shipped refrigerated (0–4°C) to Texas Tech University in Lubbock, TX. Upon arrival, the strip loin sections were sorted into respective aging groups of 45D, 70D, and 135D and stored at 1–2°C. On each respective day, sections were fabricated into 2.54-cm steaks, vacuum packaged and frozen (–21°C). Electric clamshell grills were used to cook thawed (held at 2–4°C for 24 h) steaks to a medium degree of doneness (71°C); cooked temperatures were recorded. Steaks were cut into cubes and evaluated by trained panelists (n = 6) for descriptive sensory attributes using a 100-mm anchored line scales (0 = slight, 50 = moderate and 100 = strong).ResultsThe sour flavor was the only trait where an interaction between diet and postmortem aging was detected (P 0.05) scored with a stronger (P 0.05). Aging impacted (P ≤ 0.01) beef flavor ID, liver-like, metallic, rancid, green-hay, umami, and bitter flavors, as well as overall juiciness and overall tenderness. For beef flavor ID, 45D aging resulted in the greatest intensity (P 0.05). Panelists rated 70D and 135D samples juicier (P 0.05). For overall tenderness, panelists rated 135D samples more tender (P 0.05). Diet impacted (P 0.05) on fat-like or sweet flavors.ConclusionExtending postmortem aging of Australian beef strip loins from 45 to 135 d resulted in decreased beef and umami flavors, along with concurrent increased detection of off-flavors, such as liver-like, rancid, and sour. Diet influenced fewer flavor traits than postmortem aging, but grass-fed samples still had stronger green-hay flavor, as would be expected. Based on these results, aging beef strip loins 135 d is not recommended based on reduced beef flavor and increased off-flavor detection.