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Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P &amp;lt; 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P &amp;lt; 0.05). &amp;nbsp;Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P &amp;lt; 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.

meat and muscle biology

Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus