Consumer sensory evaluations of aging effects on beef quality

S. Brewer, Jan E Novakofski

Research output: Contribution to journalArticle

Abstract

The most important sensory attribute affecting consumer acceptability is tenderness, which is a complex trait. Aging is the practice of holding meat at low temperatures to improve tenderness. In order to assess consumer quality attributes, cattle were selected to represent a range of quality grades from Utility to Prime. Steaks from these cattle were aged in vacuum bags for 0, 7, or 14 d, cut, and cooked on open hearth grills to 70°C. Sensory evaluation was completed by consumers (n = 522). Warner-Bratzler (WB) shear and various physical characteristics were also determined. Shear values decreased with aging time and tenderness increased. Consumers perceived the majority of change in tenderness occurred during the first 7 d of aging while change in WB shear was similar during the first 7 d and the second 7 d of aging. Aging had no effect (P > 0.05) on juiciness, flavor, pH, lipid content, or water content of steaks.

Original languageEnglish (US)
JournalJournal of food science
Volume73
Issue number1
DOIs
StatePublished - Jan 1 2008

Keywords

  • Quality
  • Tenderness
  • Warner-Bratzler shear

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Consumer sensory evaluations of aging effects on beef quality'. Together they form a unique fingerprint.

  • Cite this