We used 54 strip loins, 54 top sirloin butts,
and 54 inside rounds, all USDA Choice grade,
to determine the influence of different postmortem
aging periods and blade tenderization
passes on sensory panel traits. Cuts were aged
for 7, 14, or 21 days and not tenderized (0X)
or blade tenderized one (1X) or two (2X)
times. All steaks were cooked to 160°F internally,
and samples were evaluated by a trained
sensory panel for flavor intensity, juiciness,
myofibrillar tenderness, connective tissue
amount, and overall tenderness. Both longer
aging periods and blade tenderization passes
improved tenderness of strip loin and top sirloin
butt steaks without affecting either flavor or
juiciness, but did not affect tenderness of top
round steaks. Therefore, meat purveyors
should use these technologies to improve tenderness
and consistency of strip loin and top
sirloin butt steaks.
