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This Article Full Text Full Text (PDF) All Versions of this Article: jas.2007-0361v1 86/5/1200    most recent Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Google Scholar Articles by Hamling, A. E. Articles by Calkins, C. R. PubMed PubMed Citation Articles by Hamling, A. E. Articles by Calkins, C. R.

Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt^1,2

Animal Science Department, University of Nebraska, Lincoln 68583

³ Corresponding author: ccalkins1{at}unl.edu

The objective of this study was to determine whether aging would alter the beneficial effects (tenderness, juiciness, and flavor) of enhancing beef chuck and round steaks with a 20% solution of water, ammonium hydroxide, salt, and carbon monoxide. A randomized, complete block design was used, with 2 treatments [0% (control) and 20% (pump)], 3 aging periods (1, 2, and 3 wk), 3 muscles (M. triceps brachii from the clod heart, M. biceps femoris from the sirloin cap, and M. rectus femoris from the knuckle), and 3 replications. There were a total of 12 subprimals per treatment per aging period (n = 72 each). Individual steaks were cut to a thickness of 2.54 cm and packaged in a high-oxygen modified-atmosphere package (80% oxygen, 20% carbon dioxide). At the end of the aging period, steaks were vacuum packaged and frozen. Steaks were used to determine Warner-Bratzler shear force (WBS) and consumer sensory ratings. For all muscles, WBS values were lower for pump steaks than control at every aging period (P < 0.050). In addition, as aging period increased, WBS values for all steaks increased. Consumer taste panels revealed more desirability for tenderness, juiciness, flavor, and overall acceptability for pump steaks than control steaks. In addition, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P < 0.050). These data indicate that aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement.

Key Words: aging • beef • pH enhancement • tenderness