Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display

Abstract

Aging of beef subprimals is a common industry practice to improve tenderness. However, the effect of extended aging (up to 63 d) on retail shelf life, tenderness, and eating quality of beef strip loin and sirloin of differing quality grades is not clearly understood. Therefore, in the current study, longissimus dorsi (strip loin) and gluteus medius muscles (sirloin) were collected from USDA Choice or Select carcasses and fabricated into 6 portions. Each of these portions was designated to an assigned time of wet aging (14, 21, 28, 35, 45, or 63 d) in vacuum bags. After aging, samples were fabricated into steaks and placed into a multideck retail display case for 72 h. Steaks were evaluated for color (instrumental and color panelists) every 8 h during retail display, and Warner-Bratzler shear force and sensory analysis were conducted after retail display. The results were analyzed using the PROC MIXED procedure of SAS with repeated measures for the color data. Among the effects evaluated (aging, quality grade, and aging×quality grade), quality grade was not significant (P>0.05) for either strip loin or sirloin steaks. An aging×display hour interaction was identified (P<0.05) for the color measurements. In general, as aging time increased over the display period, color was negatively impacted. Although tenderness improved (P<0.05) with aging, the incidence of off-flavors also increased, especially in sirloin steaks, suggesting that beef processors need to consider flavor changes during extended aging.

Keywords

• aging
• color
• tenderness
• quality grade
• sensory evaluation