Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks

Authors

Garret J. Dietz
Terry A. Houser
Bryce M. Gerlach
Koushik Adhikari
John M. Gonzalez
John A. Unruh

Keywords

Cattlemen's Day, 2014; Kansas Agricultural Experiment Station contribution; no. 14-262-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1101; Beef Cattle Research, 2014 is known as Cattlemen's Day, 2014; Beef; Color; Shelf life; Flavor; Gluteus medius; Aging time

Abstract

Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal data have shown the relationship between blade tenderization and color stability as well as the effect of extended postmortem aging periods past 30 days on color stability. Tenderness plays a significant role in consumer satisfaction with beef products, and blade tenderization and extended postmortem aging periods are effective ways to ensure that beef cuts are tender. Therefore, the objectives of this study were to: (1) determine color and flavor stability of beef gluteus medius during extended postmortem aging times with and without mechanical tenderization, and (2) determine the biochemical factors responsible for color stability of beef gluteus medius at five different aging periods.

Recommended Citation

Dietz, Garret J.; Houser, Terry A.; Gerlach, Bryce M.; Adhikari, Koushik; Gonzalez, John M.; and Unruh, John A. (2014) "Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1475