Journal Article

Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt

Hamling, A.E, Jenschke, B.E, Calkins, C.R

2008

Overview

The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. triceps brachii from the clod heart, M. biceps femoris from the sirloin cap, and M. rectus femoris from the knuckle), and 3 replications. There were a total of 12 subprimals per treatment per aging period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a high-oxygen modified-atmosphere package (80% oxygen, 20% carbon dioxide). At the end of the aging period, steaks were vacuum packaged and frozen. Steaks were used to determine Warner-Bratzler shear force (WBS) and consumer sensory ratings. For all muscles, WBS values were lower for pump steaks than control at every aging period (P < 0.050). In addition, as aging period increased, WBS values for all steaks increased. Consumer taste panels revealed more desirability for tenderness, juiciness, flavor, and overall acceptability for pump steaks than control steaks. In addition, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P < 0.050). These data indicate that aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement.

• Publisher: American Society of Animal Science,Am Soc Animal Sci
• Subject: Aging / Aging - drug effects / Aging - physiology / Ammonium Hydroxide / analysis / Animal productions / Animals / aqueous solutions / beef / beef quality / Biological and medical sciences / carbon monoxide / Carbon Monoxide - pharmacology / Cattle / chuck (meat cut) / consumer acceptance / Consumer Behavior / curing (food products) / curing agents / Dose-Response Relationship, Drug / drug effects / flavor / food additives / Food Handling / Food industries / Food Packaging / Food Packaging - methods / Food Preservation / Food Preservation - methods / Food Preservatives / Food Preservatives - pharmacology / Food Technology / Fundamental and applied biological sciences. Psychology / Humans / Hydroxides / Hydroxides - pharmacology / juiciness / loins (meat cut) / Meat / Meat - analysis / Meat - standards / meat aging / Meat and meat product industries / meat cuts / meat processing / meat tenderness / methods / Muscle, Skeletal / Muscle, Skeletal - drug effects / Muscle, Skeletal - physiology / pharmacology / physiology / Random Allocation / raw meat / Salts / Salts - pharmacology / shear stress / sodium chloride / steaks / Taste / Terrestrial animal productions / Time Factors / Vacuum / Vertebrates / water