Flavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging

dc.creatorBarker, Samantha N. (TTU)
dc.creatorBrooks, J. Chance (TTU)
dc.creatorBachler, Jordan T. (TTU)
dc.creatorWoerner, Dale R. (TTU)
dc.creatorLegako, Jerrad F. (TTU)
dc.description© 2023 Barker, et al. cc-by
dc.description.abstractThe objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n = 48) from USDA Low Choice carcasses (Small00 to Small100 marbling score, n = 16). Subprimals were wet-aged in the absence of light for 28 d postmortem before fabrication into 2.54 cm steaks representing the longissimus lumborum (LL), psoas major (PM), and gluteus medius (GM). Steaks were individually packaged in vacuum rollstock packaging and assigned to an additional aging time of 28, 35, 42, 49, or 56 d. Cut steaks (n = 240/test) were designated to trained descriptive panel analysis or volatile compound analysis. No interactions occurred for trained sensory analysis, but a main effect of days of age (P ≤ 0.033) showed the greatest effect on negatively associated attributes, including liver-like, oxidized, fishy, bitter, and sour, after 42 d of aging. A main effect of muscle type also occurred (P ≤ 0.040) for flavor attributes, in which GM and PM samples scored higher in off-flavor attributes compared with LL samples, including flavors such as liver-like, oxidized, and sour. An interaction between muscle type and days of age occurred for 2-pentyl-furan (P = 0.021). One compound— 3 hydroxy-2 butanone—was affected by muscle type (P = 0.009). However, most compounds were affected by days of age (P ≤ 0.046), in which compounds related to off-flavors increased in concentrations the most after 49 d. Additionally, discriminant function analyses were performed, suggesting the most effective aging time for individual steaks to be under 49 d when considering loadings for volatile compounds and flavor attributes corresponding with days of age. Overall, these data suggest individual packaging of GM, LL, and PM muscles is most optimal for up to 42 or 49 d of age without a large impact from the presence of off-flavors, thus providing food service establishments the opportunity to individually package beef steaks for an extended period while maintaining consumer satisfaction through optimal flavor.
dc.identifier.citationBarker, S.N., Brooks, J.C., Bachler, J.T., Woerner, D.R., & Legako, J.F.. 2023. Flavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging. Meat and Muscle Biology, 7(1). https://doi.org/10.22175/mmb.16192
dc.subjectfood service
dc.subjecttrained descriptive panel
dc.subjectvacuum packaged
dc.subjectvolatile compounds
dc.titleFlavor Development of Individually VacuumPackaged Beef Steaks During Extended Wet Aging


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