Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days

Danielle L. Evers, Andrea Garmyn, Jerrad Legako, Dale Woerner, Markus Miller

Research output: Contribution to journalArticlepeer-review

Abstract

The study objective was to evaluate the effects of extended postmortem wet aging of Australian beef, cattle diet, and their interaction on objective and subjective measures of beef flavor of the longissimus lumborum. Beef strip loins were collected from grass- and grain-fed cattle (n = 50 total) at a commercial abattoir near Brisbane, Australia. Beef longissimus lumborum were portioned and assigned randomly to one of 3 postmortem aging periods (45, 70, or 135 d). As each section reached its respective postmortem aging designation, that section was fabricated into 2.5-cm steaks, individually vacuum packaged, and frozen (−21°C). Trained panelists evaluated cooked steaks for numerous flavor attributes, tenderness, and juiciness; volatile compounds were also evaluated. Sensory scores differed (P < 0.05) due to diet, whereby grain-fed samples were rated more intense (P < 0.05) for beef flavor identity, fat-like, liver-like, and sweet but grass-fed samples were more intense (P < 0.05) for g
Original languageEnglish
Pages (from-to)14
JournalMeat and Muscle Biology
DOIs
StatePublished - 2020

Fingerprint Dive into the research topics of 'Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days'. Together they form a unique fingerprint.

Cite this