Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods

Abstract

The objective of this study was to compare fresh and frozen protocol procedures for Warner-Bratzler shear force (WBSF) determination on steaks aged for different periods of time. The fresh protocol consisted of measuring WBSF on steaks cooked on the exact day the aging period ended. The frozen protocol consisted of measuring WBSF on steaks that were aged, frozen (-16 degrees C) for approximately 2 mo, thawed for 24 h, and then cooked. Twenty-two strip loin steaks from each of 20 crossbred heifers and steers were individually vacuum-packaged and assigned to either the fresh or frozen protocol and one of 11 aging periods (1, 2, 3, 4, 5, 6, 7, 10, 14, 21, or 35 d). The frozen protocol resulted in lower (P < 0.05) WBSF values than the fresh protocol for beef longissimus steaks that were aged for 1, 2, 3, 4, 6, 7, 10, 14, or 35 d postmortem. An interaction (P < 0.05) between protocol and postmortem aging resulted from larger differences between protocols at shorter aging periods than at longer aging periods. Correlations and mean differences revealed that frozen protocol WBSF values were not highly indicative of fresh protocol WBSF values at the same period of postmortem aging, but rather suggested that frozen protocol WBSF values at shorter aging times were useful in estimating WBSF values from fresh protocols at longer aging times. Cooking loss was higher (P < 0.05) for frozen vs fresh protocol steaks at all aging periods except for 14, 21, or 35 d. These findings suggest that if research constraints warrant the freezing of samples, shorter aging periods before freezing (6 and 7 d) should be used to estimate WBSF of fresh aged beef (14 to 21 d). In trials in which several postmortem aging periods or very short aging periods are of interest, we recommend that WBSF be assessed using the fresh protocol.

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

“…A negative correlation between cooking loss and juiciness was reported by Jung et al (2016) and Aaslyng et al (2003) for beef and pork, respectively. According to the literature, the shear force value of meat decreases after freezer storage (Shanks et al, 2002;Farouk & Freke 2008;Lagerstedt et al, 2008), which points to improved tenderness. This is attributed to the enzymatically induced autolysis of muscle fibres during meat ageing before freezing and the loss of structural integrity of muscle fibres caused by ice crystals during freezing (Vieira et al, 2009).…”

Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness12

“…It is hypothesized this is due to all steaks being subjected to cooking without freezing, which commonly occurs during WBSF analysis (Shanks et al, 2002). In their review of the literature, Garmyn and Miller (2014) concluded that use of implants and ZH during finishing increases WBSF; however, retail studies would indicate these technologies elicit no adverse effects on objective or subjective tenderness measures.…”

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

“…Previous studies evidence a correlation between cooking losses and the ageing process. Shanks et al (2002) showed that muscle loses ability to preserve humidity with ageing, while Wu et al (2006) conclude that higher cooking losses in aged meat can be due to protein aggregation after ageing. Furthermore, Straadt et al (2007) noticed that extended ageing associates with the growth of cooking losses while microstructural alterations occurring in ageing result in severe structural alterations.…”