Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt

¹ Animal Science Department, University of Nebraska, Lincoln, NE, 68583

^* To whom correspondence should be addressed. E-mail: ccalkins1{at}unl.edu.

	Abstract

The objective of this study was to determine if aging altered 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% (CON) 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 CON 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 CON. Also, steaks aged for 1 d were more desirable than steaks aged for 7 and 14 d (P < 0.050). These data indicate aging does not decrease the benefits (tenderness, juiciness, and flavor) of enhancement.

Key Words: aging, beef, pH enhancement, tenderness