• Extended aging and marbling class effects on color stability of beef top loin and top sirloin steaks

    Research Article

    Extended aging and marbling class effects on color stability of beef top loin and top sirloin steaks

Abstract

This is an accepted article with a DOI pre-assigned that is not yet published.

The present study wasconducted to evaluate the effects of extended postmortem aging and marblingclass on the color stability of longissimus lumborum, gluteus medius, andbiceps femoris steaks.  Carcasses (n =100) were selected at grading to have lower Small (Small00 to Small50)or upper Slight (Slight50 to Slight90) marbling.  Carcass sides were assigned to agingtreatments (14, 21, 28, or 35 d) in an incomplete block arrangement.  Top loin and top sirloin subprimals were cutinto longissimus lumborum, gluteus medius, and biceps femoris (sirloin capportion) steaks.  Steaks were placed in asimulated retail display for 11 d. Generally, changes in color attributes during simulated retail displaywere less in longissimus lumborum steaks than in gluteus medius steaks, whichhad slightly less color change than biceps femoris steaks.  As aging time increased, the rate and extentof color change during simulated retail display increased.  Marbling class had little effect on colorstability.  These results indicate thatuse of extended postmortem aging decreases retail color life of beef muscles,although the degree of difference is muscle dependent.  

Keywords: Aging, muscles, color stability

Accepted on
31 Aug 2020
Peer Reviewed