Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness

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dc.creatorVierck, Kelly R.
dc.creatorLegako, Jerrad F.
dc.creatorKim, Jongkyoo
dc.creatorJohnson, Bradley J.
dc.creatorBrooks, J.C.
dc.date.accessioned2021-08-24T19:53:31Z
dc.date.available2021-08-24T19:53:31Z
dc.date.issued2020
dc.descriptionThis work is licensed under a Creative Commons Attribution 4.0 International License.en_US
dc.description.abstractThe objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54-cm steaks (M. longissimus lumborum and M. gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments (carbon monoxide mother-bag [CO], high-oxygen modified atmosphere packaging [HIOX], polyvinyl overwrap [OW], or rollstock [ROLL]) and aged for an additional 14 d in dark storage. Steaks intended for OW were initially vacuum packaged during dark storage,then overwrapped just prior to display. Steaks were placed in coffin-style retail cases for 48 h under fluorescent lighting to simulate retail display. HIOX steaks exhibited the highest Warner-Bratzler shear force values (P < 0.05); the lowest desmin degradation rate (P < 0.05); the highest ratings for fishy, bitter, sour, and oxidized flavors; and the lowest overall tenderness scores (P < 0.05) and, in general, produced the lowest amount of free amino acids (P < 0.05) compared with all other treatments. Contrastingly, ROLL packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, ROLL packaging exhibited (P < 0.05) greater desmin degradation in comparison with HIOX steaks. These data indicate that the optimum package for storage and aging is an anaerobic environment to maintain optimum flavor, tenderness, and postmortem proteolysis.en_US
dc.identifier.citationVierck K. R. & Legako J. F. & Kim J. & Johnson B. J. & Brooks J. C., (2020) “Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness”, Meat and Muscle Biology 4(1). doi: https://doi.org/10.22175/mmb.10933en_US
dc.identifier.urihttps://doi.org/10.22175/mmb.10933
dc.identifier.urihttps://hdl.handle.net/2346/87749
dc.language.isoengen_US
dc.subjectVolatile Flavor Compoundsen_US
dc.subjectTendernessen_US
dc.subjectPostmortem Proteolysisen_US
dc.subjectPackaging Typeen_US
dc.subjectBeefen_US
dc.subjectAgingen_US
dc.titleDetermination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tendernessen_US
dc.typeArticleen_US

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