Muscle-specific effect of aging on beef tenderness

Mahesh N. Nair; Anna C.V.C.S. Canto; Gregg Rentfrow; Surendranath P. Suman

doi:10.1016/j.lwt.2018.10.038

Muscle-specific effect of aging on beef tenderness

Mahesh N. Nair
, Anna C.V.C.S. Canto
, Gregg Rentfrow
, Surendranath P. Suman

Research output: Contribution to journal › Article › peer-review

62 Scopus citations

Abstract

Tenderness is a muscle-specific trait critically influencing consumers’ acceptance of beef and overall eating satisfaction. Muscles in a beef carcass differ in their biochemical properties and thus may respond differentially to postmortem aging. Therefore, the objective of the current study was to examine the effect of aging time on tenderness of beef longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST). The LL, PM, and ST muscles obtained from eight (n = 8) beef carcasses were subjected to aging for 0, 7, 14, or 21 days, and tenderness was evaluated instrumentally. Muscle source and aging days influenced (P < 0.05) the tenderness, with aging improving (P < 0.05) the tenderness. Moreover, a muscle x aging day interaction (P < 0.05) was observed for tenderness. Tenderness in LL improved until 21 days, whereas in PM and ST improvement was observed until 7 and 14 days, respectively. Additionally, by day 21, LL was the most (P < 0.05) tender, while ST remained the toughest (P < 0.05). Fabrication of beef sub-primals to individual muscles before aging could facilitate optimizing the duration of aging. Furthermore, beef industry may utilize muscle-specific aging strategies to improve tenderness.

Original language	English
Pages (from-to)	250-252
Number of pages	3
Journal	LWT
Volume	100
DOIs	https://doi.org/10.1016/j.lwt.2018.10.038
State	Published - Feb 2019

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Funding

This project was supported by the Agriculture and Food Research Initiative Grant 2012-67018-30166 from the USDA National Institute of Food and Agriculture

Funders	Funder number
US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative	2012-67018-30166

Keywords

Aging
Beef
Muscle-specificity
Tenderness

ASJC Scopus subject areas

Food Science

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10.1016/j.lwt.2018.10.038

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title = "Muscle-specific effect of aging on beef tenderness",

abstract = "Tenderness is a muscle-specific trait critically influencing consumers{\textquoteright} acceptance of beef and overall eating satisfaction. Muscles in a beef carcass differ in their biochemical properties and thus may respond differentially to postmortem aging. Therefore, the objective of the current study was to examine the effect of aging time on tenderness of beef longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST). The LL, PM, and ST muscles obtained from eight (n = 8) beef carcasses were subjected to aging for 0, 7, 14, or 21 days, and tenderness was evaluated instrumentally. Muscle source and aging days influenced (P < 0.05) the tenderness, with aging improving (P < 0.05) the tenderness. Moreover, a muscle x aging day interaction (P < 0.05) was observed for tenderness. Tenderness in LL improved until 21 days, whereas in PM and ST improvement was observed until 7 and 14 days, respectively. Additionally, by day 21, LL was the most (P < 0.05) tender, while ST remained the toughest (P < 0.05). Fabrication of beef sub-primals to individual muscles before aging could facilitate optimizing the duration of aging. Furthermore, beef industry may utilize muscle-specific aging strategies to improve tenderness.",

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AU - Canto, Anna C.V.C.S.

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AU - Suman, Surendranath P.

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AB - Tenderness is a muscle-specific trait critically influencing consumers’ acceptance of beef and overall eating satisfaction. Muscles in a beef carcass differ in their biochemical properties and thus may respond differentially to postmortem aging. Therefore, the objective of the current study was to examine the effect of aging time on tenderness of beef longissimus lumborum (LL), psoas major (PM), and semitendinosus (ST). The LL, PM, and ST muscles obtained from eight (n = 8) beef carcasses were subjected to aging for 0, 7, 14, or 21 days, and tenderness was evaluated instrumentally. Muscle source and aging days influenced (P < 0.05) the tenderness, with aging improving (P < 0.05) the tenderness. Moreover, a muscle x aging day interaction (P < 0.05) was observed for tenderness. Tenderness in LL improved until 21 days, whereas in PM and ST improvement was observed until 7 and 14 days, respectively. Additionally, by day 21, LL was the most (P < 0.05) tender, while ST remained the toughest (P < 0.05). Fabrication of beef sub-primals to individual muscles before aging could facilitate optimizing the duration of aging. Furthermore, beef industry may utilize muscle-specific aging strategies to improve tenderness.

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Muscle-specific effect of aging on beef tenderness

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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