Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH

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dc.contributor.author Yancey, E.J.
dc.contributor.author Dikeman, Michael E.
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Chambers, Edgar, IV
dc.contributor.author Milliken, George A.
dc.contributor.author Westcott, E.
dc.date.accessioned 2010-08-04T13:47:02Z
dc.date.available 2010-08-04T13:47:02Z
dc.date.issued 2010-08-04T13:47:02Z
dc.identifier.uri http://hdl.handle.net/2097/4430
dc.description.abstract The infraspinatus muscle (top blade steak) from the chuck clod, the gluteus medius muscle (top sirloin steak) from the sirloin, and the psoas major muscle (tenderloin steak) from the loin were obtained from A- and B-maturity carcasses with either low-Slight or Small marbling and with either normal ultimate pH (5.7 or less) or high pH (6.0 or higher) to evaluate flavor profile characteristics. Muscles were aged for 7, 14, 21, and 35 days. A highly trained flavor-profile sensory panel evaluated charbroiled steaks from these muscles. Muscles from high pH (dark cutting) carcasses had less typical beef flavor identity and less brown roasted flavor than those from carcasses with normal pH. Top blade steaks had a more intense bloody/serumy flavor than top sirloin and tenderloin steaks. Aging steaks to 21 or 35 days postmortem increased the metallic flavor sensory characteristic. Top sirloin steaks had a more intense sour flavor than top blade or tenderloin steaks, and steaks from carcasses having a high pH were found to be more rancid than those from carcasses with normal pH. In general, high pH steaks and those aged longer than 21 days had less desirable flavor profiles than normal pH steaks and those aged only 14 days. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2003 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 03-272-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 908 en_US
dc.subject Beef en_US
dc.subject Maturity en_US
dc.subject pH en_US
dc.title Flavor characterization of top blade, top sirloin, and tenderloin steaks from A- and B-maturity carcasses of high and normal pH en_US
dc.type Conference paper en_US
dc.date.published 2003 en_US
dc.citation.epage 48 en_US
dc.citation.spage 45 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 7, 2003 en_US
dc.contributor.authoreid mdikeman en_US
dc.contributor.authoreid eciv en_US
dc.contributor.authoreid milliken en_US

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