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Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging

Authors

  • A.J. Stetzer,

    1. Authors Stetzer, Tucker, and Brewer are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, 208 ABL, 1302 W. Pennsylvania, Urbana, IL 61801, U.S.A. Author McKeith is with Dept. of Animal Science, Univ. of Illinois, 208 ABL, 1 Urbana, IL 61801, U.S.A. Direct inquiries to author Brewer (E-mail: msbrewer@uiuc.edu).
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  • E. Tucker,

    1. Authors Stetzer, Tucker, and Brewer are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, 208 ABL, 1302 W. Pennsylvania, Urbana, IL 61801, U.S.A. Author McKeith is with Dept. of Animal Science, Univ. of Illinois, 208 ABL, 1 Urbana, IL 61801, U.S.A. Direct inquiries to author Brewer (E-mail: msbrewer@uiuc.edu).
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  • F.K. McKeith,

    1. Authors Stetzer, Tucker, and Brewer are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, 208 ABL, 1302 W. Pennsylvania, Urbana, IL 61801, U.S.A. Author McKeith is with Dept. of Animal Science, Univ. of Illinois, 208 ABL, 1 Urbana, IL 61801, U.S.A. Direct inquiries to author Brewer (E-mail: msbrewer@uiuc.edu).
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  • M.S. Brewer

    1. Authors Stetzer, Tucker, and Brewer are with Dept. of Food Science and Human Nutrition, Univ. of Illinois, 208 ABL, 1302 W. Pennsylvania, Urbana, IL 61801, U.S.A. Author McKeith is with Dept. of Animal Science, Univ. of Illinois, 208 ABL, 1 Urbana, IL 61801, U.S.A. Direct inquiries to author Brewer (E-mail: msbrewer@uiuc.edu).
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Abstract

ABSTRACT:  Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vatsus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off-flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L* value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off-flavors, visual red and brown colors, shear value, and cook loss of the serratus ventrali (chuck), vastus lateralis (round), vastus medialis (round), and longissiumus dorsi (loin). Aging slightly decreased rancid and liver off-flavor scores, visual brown color, and shear value and increased the hue angle and L* and b* values.

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