Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks12

Abstract

Top sirloin butts (n = 162) were used to investigate the influence of quality classification, aging period, blade tenderization passes, and endpoint cooking temperature on the tenderness of gluteus medius steaks. Top sirloin butts (gluteus medius) from Select (SEL), Choice (CHO), and Certified Angus Beef (CAB) carcasses were obtained, aged for 7, 14, or 21 d, and either not tenderized or blade tenderized one or two times. Three steaks from each top sirloin butt were randomly selected and assigned to a final endpoint cooking temperature of 65.5, 71.0, or 76.6 degrees C. Cooking characteristics and Warner-Bratzler shear force (WBSF) were analyzed as a split-plot with a 3 x 3 x 3 factorial treatment structure of quality classification, aging period, and tenderization passes in the whole plot and endpoint cooking temperature in the subplot. Sensory panel data for CHO steaks cooked to 70 degrees C were analyzed with a 3 x 3 factorial treatment structure of aging period and tenderization passes. Thawing loss was greater (P < 0.05) for steaks aged 7 d than those aged 21 d. Cooking loss was greater (P < 0.05) for steaks aged for 14 and 21 d than those aged 7 d, and increased (P < 0.05) with each increasing endpoint temperature. Each increase in aging period resulted in lower (P < 0.05) WBSF values. In addition, steaks blade tenderized two times had lower (P < 0.05) WBSF values than steaks blade tenderized once or not at all. Within each quality classification, WBSF values increased (P < 0.05) as endpoint cooking temperature increased. When cooked to 71 or 76.6 degrees C, CHO and CAB steaks had lower (P < 0.05) WBSF than SEL steaks. Steaks blade tenderized one or two times received higher (P < 0.05) sensory panel ratings for myofibrillar and overall tenderness than steaks not blade tenderized. Connective tissue amount and overall tenderness ratings were higher (P < 0.05) for steaks aged 21 vs. 7 d. Postmortem aging and blade tenderization of gluteus medius steaks can improve tenderness, as measured by WBSF and sensory panel, without decreasing flavor or juiciness. When cooking to higher endpoint temperatures, higher quality classifications should be selected to minimize toughness due to cooking.

Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls

“…This is in agreement with earlier studies (Boakye & Mittal, 1993; Bertram et al. , 2004; George‐Evins et al. , 2004).…”

“…This is supported by several studies on different muscles (Bertram et al. , 2004; George‐Evins et al. , 2004) with various measuring methods (Nishimura et al.…”

Comparison of Physical, Chemical, and Sensorial Characteristics between U.S.‐Imported and Northwestern Mexico Retail Beef

“…Cooking loss percentages of LDT and VL were around 30% and 21%, respectively; similar to those reported in previous studies (George‐Evins and others 2004; Braden and others 2007). This significant difference in cooking loss between the 2 muscles was probably due to the different cooking methods applied.…”

The energetic significance of cooking

“…Tenderness is the most important determinant of palatability in meat (Bender, 1992;Dransfield, 1994;Huffman et al, 1996;Purslow, 1999;Miller et al, 2001;George-Evins et al, 2004). Yet the effects of cooking on meat tenderness are complex.…”