Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

Abstract

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

Price Determinants of Graded Brisket

“…The "low and slow" cooking method, which we refer to as BBQ-ing, is typically the preferred cooking style for primal cuts of inexpensive and undesirable meat due to their toughness (Jeremiah et al, 2003;Harris et al, 2017). Low and slow cooking can transform these cuts from being tough to a tender finished product (Jeremiah et al, 2003;Harris et al, 2017;Fletcher et al, 2021). Using a sensory panel, Harris et al (2017) showed that BBQ-ing beef brisket increases consumer palatability in terms of juiciness and tenderness when the meat is cooked low and slow.…”

“…Low and slow cooking can transform these cuts from being tough to a tender finished product (Jeremiah et al, 2003;Harris et al, 2017;Fletcher et al, 2021). Using a sensory panel, Harris et al (2017) showed that BBQ-ing beef brisket increases consumer palatability in terms of juiciness and tenderness when the meat is cooked low and slow. This cooking methods adds value to underutilized muscle of the beef carcass (Jeremiah et al, 2003;Harris et al, 2017;Nyquist et al, 2018;Fletcher et al, 2021).…”

“…Additionally, hardware used for BBQ-ing, typically called a smoker, has helped make backyard/home BBQ-ing more convenient and doable. Another source of growing BBQ enthusiasm is restaurants and chefs including BBQ meats on menus (Harris et al, 2017). Along with these venues, quick service restaurants such as Arby's and Subway have introduced a slow-smoked brisket sandwich to their menu in recent years (Harris et al, 2017).…”

Dietary supplementation with fish oil and safflower oil, during the finishing period, alters brisket muscle fatty acid profile and n-6/n-3 ratio but not carcass traits of dairy beef bulls

“…Despite the increase in popularity of brisket beef (pectoralis profundus; Franklin and Mackay, 2015;Harris et al, 2017), there is a dearth of knowledge in the literature on the effects of PUFA supplementation on lipid profiles in brisket beef, carcass conformation, and fat score. Additionally, brisket muscle has a high level of i.m.…”