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This Article Full Text Full Text (PDF) All Versions of this Article: jas.2009-1803v1 87/9/2952    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 King, D. A. Articles by Koohmaraie, M. PubMed PubMed Citation Articles by King, D. A. Articles by Koohmaraie, M.

Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius^1,2

D. A. King^*,3, T. L. Wheeler^*, S. D. Shackelford^*, K. D. Pfeiffer, R. Nickelson and M. Koohmaraie^*,4

^* Roman L. Hruska US Meat Animal Research Center, USDA-ARS, Clay Center, NE 68933-0166; and Standard Meat Company, Saginaw, TX 76179

³ Corresponding author: andy.king{at}ars.usda.gov

Purveyors are concerned about the potential food safety risk of nonintact meat products and are seeking strategies to ensure adequate meat tenderness without blade tenderization. This study was conducted to determine the effects of blade tenderization and time and temperature of aging on beef longissimus lumborum (LL) and gluteus medius (GM) tenderness. Beef strip loins (n = 300) and top sirloin butts (n = 300) were assigned to storage at –0.5 or 3.3°C for 12, 26, or 40 d. Cuts were blade tenderized (BT) or not blade tenderized (NBT) before steak cutting. One 2.54-cm steak from each subprimal was used for slice shear force determination and Western blotting of desmin. Desmin degradation was less (P < 0.05) in LL stored at –0.5°C than LL stored at 3.3°C (57 and 65%, respectively). Aging from 12 to 26 d increased (P < 0.05) proteolysis (50 to 65%) in LL. Regardless of aging time, BT reduced (P < 0.05) LL slice shear force values. Aging time did not affect (P > 0.05) slice shear force values of BT LL steaks (10.4, 9.9, and 9.4 kg for 12, 26, and 40 d aging, respectively), but reduced (P < 0.05) NBT steak slice shear force values (15.1, 13.8, and 12.3 kg for 12, 26, and 40 d aging, respectively). Greater temperature did not affect (P > 0.05) slice shear force values of BT LL steaks (10.2 and 9.6 kg for steaks aged at –0.5 and 3.3°C, respectively), but improved (P < 0.05) slice shear force of NBT LL steaks (15.1 and 12.4, respectively). Aging at 3.3°C increased (P < 0.05) proteolysis in GM steaks (43 and 54% for –0.5 and 3.3°C, respectively). Longer aging times increased (P < 0.05) proteolysis (40, 46, and 60% for 12, 26, and 40 d aging, respectively) in GM steaks. Blade-tenderized GM steaks had dramatically less (P < 0.05) slice shear force values than NBT steaks (13.7 and 19.9 kg, respectively). Raising aging temperature from –0.5 to 3.3°C reduced (17.6 vs. 16.0 kg; P < 0.05) and increasing aging time from 12 d to 40 d improved (17.9 vs. 15.2 kg; P < 0.05) slice shear force values of GM steaks. Blade tenderization and increased aging time and temperature all improved tenderness of beef LL and GM steaks, though blade tenderization provided greater improvements than increased aging time and temperature. Longer aging could potentially be used to replace blade tenderization for LL steaks, but not in GM steaks.

Key Words: aging • beef • blade tenderization • tenderness temperature