Increasing postmortem aging time decreases color and flavor stability of top sirloin steaks

摘要

Top sirloin butts are commonly blade-tenderized to significantly increase tenderness,but minimal data have shown the relationship between blade tenderization and colorstability as well as the effect of extended postmortem aging periods past 30 days oncolor stability. Tenderness plays a significant role in consumer satisfaction with beefproducts, and blade tenderization and extended postmortem aging periods are effectiveways to ensure that beef cuts are tender. Therefore, the objectives of this study were to:(1) determine color and flavor stability of beef gluteus medius during extended postmortemaging times with and without mechanical tenderization, and (2) determine thebiochemical factors responsible for color stability of beef gluteus medius at five differentaging periods.