Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Andrea Garmyn, Nicholas Hard, Rod Polkinghorne, Loni Lucherk, Markus Miller

Research output: Contribution to journalArticlepeer-review

Abstract

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scor
Original languageEnglish
Pages (from-to)208
JournalFoods
DOIs
StatePublished - 2020

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