Effects of aging on flavor attributes of single vacuum packaged beef steaks after wet aging

The objective of this study was to characterize the eating quality of vacuum rollstock packaged beef steaks intended for foodservice establishments. Strip loins, tenderloins, and top sirloin butts (n = 48) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (M. Longissimus lumborum, M. Psoas major, and M. Gluteus medius, respectively) at 28 d postmortem. Steaks were randomly assigned to one of five aging treatments: 28, 35, 42, 49, or 56 d. All steaks were packaged individually in vacuum rollstock packaging. Trained panels were held for sensory analysis of 14 flavor components. In addition to volatile compound analysis using a gas chromatography mass spectrophotometer. A discriminant function analysis was performed to determine muscle and age treatment relationships with sensory attributes and volatile compounds. For sensory analysis, beef flavor ID decreased (P < 0.05) after 49 d, while flavors like liver-like, oxidized, and metallic simultaneously increased (P < 0.05). On the other hand, off-flavors like fishy, earthy/musty, and sour increased (P < 0.05) beginning at d 35. Across all muscles, the LL exhibited the least intense (P < 0.05) oxidized flavors, while the GM and PM were similar. Similarly, the LL was the least sour (P < 0.05) muscle across all treatments. Various volatile compounds associated with off flavors such as Carboxylic acids, Alkenes, Hydrocarbons and Ketones saw increased quantities at 56 d (P < 0.05) These findings suggest that beef steaks under vacuum rollstock packaging begin losing preferred eating characteristics followed by a subsequent increase in undesirable flavor attributes.