Browsing by Author "Hernandez, M. Sebastian (TTU)"
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Item Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations(2024) Hernandez, M. Sebastian (TTU); French, Caroline N. (TTU); Legako, Jerrad F. (TTU); Thompson, Leslie D. (TTU); Miller, Markus F. (TTU); Brooks, J. Chance (TTU)The objective of this study was to understand the influence of USDA quality grade, muscle, and aging duration on ground beef flavor development. Prime (PR), Low Choice, and Standard quality grade beef subprimals were collected and aged for either 21 or 42 d. Following aging, subprimals were fabricated into gluteus medius (GM), biceps femoris (BF), and serratus ventralis (SV) then ground and formed into patties. Raw patties were designated for proximate composition, fractionated fatty acids, and thiobarbituric acid reactive substances (TBARS). Cooked patties were designated for consumer sensory analysis, volatile compound analysis, and TBARS. Patties were cooked on a preheated griddle to 72°C. All data were analyzed as split-split plot where quality grade served as the whole plot factor, muscle as the subplot factor, and aging duration as the sub-subplot factor. Significance was determined at P < 0.05. A quality grade × muscle interaction was observed for moisture, where regardless of muscle, PR subprimals had the lowest moisture percentage (P < 0.05). Raw TBARS was not influenced by any interactions or main effects (P > 0.05). Individually, the BF and 42 d aged subprimals had the greatest cooked malondialdehyde concentration (P < 0.05). Patties from GM aged for 21 d were rated higher for flavor liking compared to GM aged for 42 d and SV aged for 21 and 42 d (P < 0.05). GM patties aged for 21 d were rated higher for overall liking compared to GM patties aged for 42 d (P < 0.05). Quality grade did not influence any lipid-derived volatile compounds (P > 0.05). The SV produced less Maillard reaction products (P < 0.05). Aging for 42 d increased lipid-derived volatiles (P < 0.05). Consumer liking of aged product is dependent on muscle. Aging recommendations should be muscle-specific to maximize beef eating experience.Item Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus(2023) Hernandez, M. Sebastian (TTU); Woerner, Dale R. (TTU); Brooks, J. Chance (TTU); Wheeler, Tommy L.; Legako, Jerrad F. (TTU)The objective of this study was to investigate the influence of beef wet-aging temperature and duration on beef palatability. Paired beef strip loins were obtained from USDA Choice carcasses (n = 60) at a commercial processing facility. Paired strip loins were assigned to a storage temperature (−2°C, 0°C, or 4°C). Strip loins were portioned into half loins and further assigned to an aging duration (14, 28, 42, or 56 d). Loins were aged in commercial upright refrigerators. After aging, loins were fabricated into 2.54-cm steaks and assigned to either volatile compound analysis, descriptive sensory analysis, or consumer sensory analysis. Data were analyzed as a split-plot in which carcass served as the whole plot and loin portion served as the subplot. An alpha of P < 0.05 was used. For descriptive sensory analysis, an interaction was observed for beef identity, bloody/serumy, fat-like, liver-like, bitter, sour, and musty/earthy (P < 0.05). Loins aged for 56 d at 4°C were the most intense for liver-like, sour, and musty/earthy notes compared with all other treatments (P < 0.05). An interaction was observed for consumer juiciness, tenderness, and overall liking (P < 0.05). Steaks from loins aged for 14 d at −2°C were rated the least for juiciness, tenderness, and overall liking (P < 0.05). Ethanol, acetic acid, 1-penten-3-ol, and 2-methylbutanal were each greatest in loins aged for 56 d (P < 0.05). Aging at 4°C yielded the greatest concentrations of ethanol and heptanoic acid (P < 0.05). Off-flavor development increased during extended aging but was dependent on storage temperature. Extended aging (>28 d) conducted at colder temperatures did not negatively influence palatability. Aging for 14 d at −2°C was detrimental to consumer liking. It may be concluded that both aging temperature and duration should be considered when seeking to optimize beef palatability.