Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks

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dc.contributor.author George-Evins, C.D.
dc.contributor.author Unruh, John A.
dc.contributor.author Marsden, James L.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-08-23T19:10:58Z
dc.date.available 2010-08-23T19:10:58Z
dc.date.issued 2010-08-23T19:10:58Z
dc.identifier.uri http://hdl.handle.net/2097/4690
dc.description.abstract We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear force (WBS, tenderness). Select (SEL), Choice (CHO), and Certified Angus Beef™ (CAB) top sirloin butts (n=54 for each) were aged for 7, 14, or 21 days and not tenderized (OX) or blade tenderized one (1X) or two (2X) times. Steaks from each top sirloin butt were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Each longer aging period resulted in lower (P<.05, more tender) WBS. In addition, steaks blade tenderized 2X had lower (P<.05) WBS than steaks not tenderized or blade tenderized 1X. Within each quality grade, WBS increased (P<.05) as endpoint cooking temperature increased. When cooked to 160 or 170°F, CHO and CAB steaks had lower (P<.05) WBS than SEL steaks. Increased aging periods and blade tenderization passes of top sirloin butt steaks improved tenderness. When cooking to higher endpoint temperatures, using higher quality grades will minimize toughness caused by cooking. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2000 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 00-287-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850 en_US
dc.subject Beef en_US
dc.subject Tenderness en_US
dc.subject Blade tenderization en_US
dc.subject Aging en_US
dc.subject Quality grade en_US
dc.title Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 133 en_US
dc.citation.spage 131 en_US
dc.description.conference Cattlemen's Day, 2000, Kansas State University, Manhattan, KS, March 3, 2000 en_US
dc.contributor.authoreid junruh en_US
dc.contributor.authoreid jmarsden en_US
dc.contributor.authoreid ckastner en_US

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