Top sirloin butts are commonly blade-tenderized to significantly increase tenderness,
but minimal data have shown the relationship between blade tenderization and color
stability as well as the effect of extended postmortem aging periods past 30 days on
color stability. Tenderness plays a significant role in consumer satisfaction with beef
products, and blade tenderization and extended postmortem aging periods are effective
ways to ensure that beef cuts are tender. Therefore, the objectives of this study were to:
(1) determine color and flavor stability of beef gluteus medius during extended postmortem
aging times with and without mechanical tenderization, and (2) determine the
biochemical factors responsible for color stability of beef gluteus medius at five different
aging periods.
