Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

K-REx Repository

Show simple item record

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 2010-08-23T19:11:23Z
dc.date.available 2010-08-23T19:11:23Z
dc.date.issued 2010-08-23T19:11:23Z
dc.identifier.uri http://hdl.handle.net/2097/4691
dc.description.abstract We used 162 inside rounds 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) inside rounds were aged for 7, 14, or 21 days and not tenderized (0X) or blade tenderized one (1X) or two (2X) times. Steaks from each inside round were assigned randomly to final endpoint cooking temperatures of 150, 160, and 170°F. Percentage of thawing loss was higher (P<.05) for steaks aged 7 days than steaks aged 14 and 21 days. For CHO steaks only, cooking loss was higher (P<.05) for the 2X group compared to the 0X and 1X groups. Steaks aged 14 and 21 days had lower (P<.05) WBS than steaks aged 7 days. Cooking loss and WBS were higher (P<.05) with each increase in endpoint cooking temperature. Postmortem aging (14 or 21 days) and lower endpoint cooking temperatures were the most effective methods to improve WBS of inside round steaks. 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 inside round steaks en_US
dc.type Conference paper en_US
dc.date.published 2000 en_US
dc.citation.epage 136 en_US
dc.citation.spage 134 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

Files in this item


Files Size Format View

This item appears in the following Collection(s)

Show simple item record