Title of article
Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows
Author/Authors
Obuz، نويسنده , , Ersel and Akkaya، نويسنده , , Levent and Gِk، نويسنده , , Veli and Dikeman، نويسنده , , Michael E.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
6
From page
1227
To page
1232
Abstract
The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P = 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT × W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.
Keywords
aging , Warner–Bratzler shear force , Blade tenderization , Cull Holstein cows , Tenderness
Journal title
Meat Science
Serial Year
2014
Journal title
Meat Science
Record number
1491512
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