Effects of postmortem aging period and blade tenderization on sensory traits of beef steaks

dc.citation.epage124en_US
dc.citation.spage121en_US
dc.contributor.authorGeorge-Evins, C.D.
dc.contributor.authorUnruh, John A.
dc.contributor.authorMarsden, James L.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidjunruhen_US
dc.contributor.authoreidjmarsdenen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-08-23T19:06:06Z
dc.date.available2010-08-23T19:06:06Z
dc.date.issued2010-08-23T19:06:06Z
dc.date.published2000en_US
dc.description.abstractWe 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.en_US
dc.description.conferenceCattlemen's Day, 2000, Kansas State University, Manhattan, KS, March 3, 2000en_US
dc.identifier.urihttp://hdl.handle.net/2097/4687
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 2000en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 00-287-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 850en_US
dc.subjectBeefen_US
dc.subjectSensory panelen_US
dc.subjectBlade tenderizationen_US
dc.subjectAgingen_US
dc.subjectSteak cutsen_US
dc.titleEffects of postmortem aging period and blade tenderization on sensory traits of beef steaksen_US
dc.typeConference paperen_US

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