Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of gluteus medius (GM) and longissimus lumborum (LL) steaks. Lipid oxidation and aerobic plate counts increased (P

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Bibliographische Detailangaben
Veröffentlicht in:Meat science 2015-12, Vol.110, p.32-39
Hauptverfasser: Colle, M.J., Richard, R.P., Killinger, K.M., Bohlscheid, J.C., Gray, A.R., Loucks, W.I., Day, R.N., Cochran, A.S., Nasados, J.A., Doumit, M.E.
Format: Artikel
Sprache:eng
Schlagworte:
Adolescent
Adult
Aging
Animals
Beef
Cattle
Color
Consumer Behavior
Consumer panel
Female
Food Handling - methods
Humans
Male
Middle Aged
Muscle, Skeletal
Red Meat - analysis
Shelf-life
Stress, Mechanical
Taste
Tenderness
Time Factors
Young Adult
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Beschreibung
Zusammenfassung:The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of gluteus medius (GM) and longissimus lumborum (LL) steaks. Lipid oxidation and aerobic plate counts increased (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2015.06.013