Aging of beef rumpsteak on sensory quality, color appereance and texture properties
DOI:
https://doi.org/10.5219/747Keywords:
beef meat dry-aging, sensory evaluation, CIELAB, consistency, colorAbstract
The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there was darkening of samples, darker meat linearly, without any variations. During dry-aging decreased softness and increased strength steaks. There was no significant effect of maturation and softness, it has only been affected by less than 5% (p <0.05). The best evaluation was obtained after 7 weeks of aging in descriptors. The main point was in intensity and pleasantness of flavor and intensity and pleasantness and taste. On the other hand, juiciness and texture to bite was evaluated after 4 weeks of aging the best. As the softest sample in descriptor texture in bites it was four-week aging; as the hardest sample was observed in 8 week of dry-aging. Dry-aging affected (p <0.05) the L* value, the trend during dry-aging period had decreasing tendencies. On the other hand, in the course of decreasing lightness fluctuations was observed in lightness value L*. Chromaticity value a* displayed a negative significant (p <0.05) correlation to weeks of dry-aging. Dry aging had a significant negative effect (p <0.05) on the chromatic value b*. The length of the dry-aging had significant statistical impact on the ligthness and both chromatic coordinates. The length of dry-aging had paramount influence on the textural properties of rump steaks evaluated by instrument.
Downloads
Metrics
References
AMSA, 2012. Meat Color Measurement Guidelines. American Meat Science Association. Champaign, Illinois USA. [online] s.a. [cit.2017-01-28] Available at: http://www.meatscience.org/publications-resources/printed-publications/amsa-meat-color-measurement-guidelines.
Aroeira, C. N, Filho, R. A. T., Fontes, P. R., Ramos, A. L. S., Gomide, L. A. M., Ladeira M. M., Ramos, E. M. 2017. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Science, vol. 125, p. 16-21. https://doi.org/10.1016/j.meatsci.2016.11.010 DOI: https://doi.org/10.1016/j.meatsci.2016.11.010
Campbell, R. E., Hunt, M. C., Levis, P., Chambers IV, E. 2001. Dry-aging effects on palatability of beef longissimus muscle. Journal of Food Science, vol. 66, no. 2, p. 196-199. https://doi.org/10.1111/j.1365-2621.2001.tb11315.x DOI: https://doi.org/10.1111/j.1365-2621.2001.tb11315.x
Cavitt, L. C., Meullenet, J. F., Xiong, R., Owens, C. M. 2005. The relationship of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear and sensory tests to changes in tenderness of broiler breast fillets. Journal of Muscle Foods, vol. 16, no. 3, p. 223-242. https://doi.org/10.1111/j.1745-4573.2005.00001.x DOI: https://doi.org/10.1111/j.1745-4573.2005.00001.x
Colle, M. J., Richard, R. P, Killinger, K. M., Bohlscheid, J. C., Gray, A. R., Loucks, W. I., Day, R., N., Cochran, A. S., Nasados, J. A., Doumit, M. E. 2015. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum. Meat Science, vol. 110, p. 32-39. https://doi.org/10.1016/j.meatsci.2015.06.013 PMid:26172241 DOI: https://doi.org/10.1016/j.meatsci.2015.06.013
Dikeman, M. E., Obuz, E., Gök, V., Akkaya, L., Stroda, S. 2013. Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks. Meat Science, vol. 94, no. 2, p. 228-233. https://doi.org/10.1016/j.meatsci.2013.02.002 PMid:23501255 DOI: https://doi.org/10.1016/j.meatsci.2013.02.002
Dixon, C. L., Woerner, D. R., Tokach, R. J., Chapman, P. L., Engle, T., E., Tatum, J., D., Belk, K. E. 2012. Quantifying the aging response and nutrient composition for muscle of the beef round. Journal of Animal Science, vol. 90, no. 3, p. 996-1007. https://doi.org/10.2527/jas.2011-4415 PMid:21984719 DOI: https://doi.org/10.2527/jas.2011-4415
Farouk, M. M., Wieliczko K. J. 2003. Effect of diet and fat content on the functional properties of thawed beef. Meat Science, vol. 64, no. 4, p. 451-458. https://doi.org/10.1016/S0309-1740(02)00214-0 DOI: https://doi.org/10.1016/S0309-1740(02)00214-0
Huff-Lonergan, E., Lonergan, S. M. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science, vol. 71, no. 1, p. 194-204. https://doi.org/10.1016/j.meatsci.2005.04.022 PMid:22064064 DOI: https://doi.org/10.1016/j.meatsci.2005.04.022
Kemp, C. M., Sensky, P. L., Bardsley, R. G., Buttery, P. J., Parr, T. 2010. Tenderness - An enzymatic view. Meat Science, vol 84, no. 2, p. 248-256. https://doi.org/10.1016/j.meatsci.2009.06.008 PMid:20374783 DOI: https://doi.org/10.1016/j.meatsci.2009.06.008
Kim, Y. H. B., Kemp, R., Samuelsson, L. M. 2016. Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins. Meat Science, vol. 111, p. 168-176. https://doi.org/10.1016/j.meatsci.2015.09.008 PMid:26437054 DOI: https://doi.org/10.1016/j.meatsci.2015.09.008
Kim, Y. H. B., Meyers, K. B., Kim, H. W., Liceaga, A. M., Lemenager, R. P. 2017. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. Meat Science, vol. 123, p. 57-63. https://doi.org/10.1016/j.meatsci.2016.09.002 PMid:27627781 DOI: https://doi.org/10.1016/j.meatsci.2016.09.002
Kim, Y. H. B., Warner, R. D., Rosenwold, K. 2014. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Animal Production Science, vol. 54, p. 375-395. https://doi.org/10.1071/AN13329 DOI: https://doi.org/10.1071/AN13329
Kristensen, L., Purslow, P. P. 2001. The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Science, vol. 58, no. 1, p. 17-23. https://doi.org/10.1016/S0309-1740(00)00125-X DOI: https://doi.org/10.1016/S0309-1740(00)00125-X
Laster, M. A., Smith, R. D., Nicholson, K. L, Nicholson, J. D. W., Miller, R. K., Griffin, D. B., Savell, J. W. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Science, vol. 80, no. 3, p. 795-804. https://doi.org/10.1016/j.meatsci.2008.03.024 PMid:22063599 DOI: https://doi.org/10.1016/j.meatsci.2008.03.024
Mancini, R. A., Hunt, M. C. 2005. Current research in meat color. Meat Science, vol. 71, no. 1, p. 100-121. https://doi.org/10.1016/j.meatsci.2005.03.003 PMid:22064056 DOI: https://doi.org/10.1016/j.meatsci.2005.03.003
Meullenet, J. F., Jonville, E., Grezes, D., Owens, C. M. 2004. Prediction of the texture of cooked poultry pectoralis major muscles by near-infrared reflectance analysis of raw meat. Journal of Texture Studies, vol. 35, no. 6, p. 573-585. https://doi.org/10.1111/j.1745-4603.2004.35510.x DOI: https://doi.org/10.1111/j.1745-4603.2004.35510.x
Nishimura, T., Rhue, M. R., Okitani, A., Kato, H. 1988. Components contributing to the improvement of meat taste during storage. Agricultural and Biological Chemistry, vol. 52, no. 9, p. 2323-2330. DOI: https://doi.org/10.1080/00021369.1988.10869028
Savell, J. W. 2008. Dry-aging of beef. Executive summary, National Cattlemen's Beef Association, Centennial, CO. [online] s.a. [cit.2017-01-28] Available at: http://www.beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf.
Shimada, A., Watanuki, M., Tanisawa, Y., Hata, K. 1992. Changes in the taste of beef with aging. Journal of Home Economics Japan, vol. 43, p. 199-206.
Smith, R. D., Nicholson, K. L., Nicholson, J. D. W., Harris, K. B., Miller, R. K., Griffin, D. B., Savell, J. W. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Science, vol. 79, no. 4, p. 631-639. https://doi.org/10.1016/j.meatsci.2007.10.028 PMid:22063024 DOI: https://doi.org/10.1016/j.meatsci.2007.10.028
Suman, S. P., Hunt, M. C., Naira, M. N., Rentfrow, G. 2014. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Science, vol. 98, no. 3, p. 490-504. https://doi.org/10.1016/j.meatsci.2014.06.032 PMid:25041654 DOI: https://doi.org/10.1016/j.meatsci.2014.06.032
Sýkora, V., Šulcerová, H., Mihok, M., Pytel., R. 2016. Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation. Potravinarstvo, vol. 10, no. 1, p. 265-271. https://doi.org/10.5219/618 DOI: https://doi.org/10.5219/618
Tapp, W. H., Yancey, Y. W. S., Apple, J. K. 2011. How is the instrumental color of meat measured? Meat Science, vol. 89, no. 1, p. 1-5. https://doi.org/10.1016/j.meatsci.2010.11.021 PMid:2154616 DOI: https://doi.org/10.1016/j.meatsci.2010.11.021
Warren, K. E., Kastner, C. L. 1992. A comparison of dry-aged and vacuum-aged beef strip loins. Journal of Muscle Foods, vol. 3, no. 2, p. 151-157. https://doi.org/10.1111/j.1745-4573.1992.tb00471.x DOI: https://doi.org/10.1111/j.1745-4573.1992.tb00471.x
Yanagihara, K., Yano, Y., Nakamura, T., Nakai H. Tanabe, R. 1995. Changes in sensory, physical and chemical properties of beef loins during prolonged conditioning at chilled temperature. Japanese Animal Science and Technology, vol. 66, no. 2, p. 160-168. https://doi.org/10.2508/chikusan.66.160 DOI: https://doi.org/10.2508/chikusan.66.160
Zakrys-Waliwander, P. I., O´Sullivan, M. G., Walsh, H., Allen, P., Kerry, J. P. 2011. Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks. Meat Science, vol. 88, no. 1, p. 198-202. https://doi.org/10.1016/j.meatsci.2010.12.027 PMid:21237577 DOI: https://doi.org/10.1016/j.meatsci.2010.12.027
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
