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Attribute Changer 11.20b free2/6/2024 Steaks aged for 42 and 56 d possessed the lowest SSF values ( P < 0.05). Loins aged at 4☌ produced more tender steaks compared to−2☌ and 0☌ ( P = 0.001). Loins aged for 14 d at 4☌ had increased desmin and troponin-T degradation compared to aging for 14 at−2☌ and 0☌ ( P < 0.05). Aging for 42 and 56 d at−2☌ produced lower microbial counts compared to individual aging durations at 4☌ ( P < 0.05). Two-way interactions were observed for all spoilage organisms ( P < 0.001). A raw steak was used for microbial, proteolytic, and volatile analyses. Steaks assigned to slice shear force (SSF) were cooked to 71☌. Half-loin packages, at their respective aging duration, were aseptically opened and cut surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks ( n=5). Loins were aged in commercial upright refrigerators. Loins were portioned into half loins and assigned to an aging duration (14, 28, 42, or 56 d) and vacuum packaged. Paired strip loins were collected from 60 USDA Low Choice beef carcasses ( n=60), then assigned a storage temperature (−2☌, 0☌, or 4☌). The objective was to evaluate the influence of vacuum-packaged aging temperature, duration, and their inter-action on spoilage organism growth, proteolytic activity, and resulting beef tenderness.
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