Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissiumus Thoracis Aged 35 to 65 Days Postmortem

Osigbemeh E. Musa, Andrea Garmyn, Jerrad Legako, Dale Woerner, Markus Miller

Research output: Contribution to journalArticlepeer-review

Abstract

Our objective was to investigate the effects of extended aging on the flavor characteristics of Australian grassand grain-fed beef longissimus thoracis. Ribeye rolls from Australian grass- and grain-fed beef carcasses were collected, randomly assigned to one of 4 postmortem aging days (35, 45, 55, and 65), vacuum packaged, and shipped under refrigeration (0°C–2°C) to Texas Tech University (Lubbock, TX). Aged longissimus thoracis were fabricated on their respective aging day into 2.54-cm steaks, vacuum packaged individually, and frozen (−24°C) until further analyses. According to trained flavor panelists, beef flavor identity, fat-like, metallic, umami, bitter, and sweet flavors were not influenced by diet or postmortem aging (P > 0.05). Diet influenced (P < 0.05) liver-like, rancid, grassy, and sour flavors, as well as juiciness. For all flavors except liver-like, grass-fed samples had stronger flavors than grain-fed samples. Postmortem aging influenced (P < 0.05) bloody/seru
Original languageEnglish
Pages (from-to)15
JournalMeat and Muscle Biology
DOIs
StatePublished - 2020

Fingerprint Dive into the research topics of 'Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissiumus Thoracis Aged 35 to 65 Days Postmortem'. Together they form a unique fingerprint.

Cite this