Abstract
Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.
Highlights
The demand for beef brisket has increased due to its rising popularity among Texas Barbecue enthusiasts (Franklin and Mackay, 2015, Goldwyn and Blonder, 2016, Walsh, 2016)
Though briskets aged for a greater number of days were not more tender (P > 0.05) than those aged for fewer days, all Warner-Bratzler shear (WBS) force values fell well within the “very tender” threshold (< 31.38 N) as defined by Belew et al (2003)
Significant aging treatment differences were not found for the objective (WBS force) and subjective techniques used to assess palatability attributes
Summary
The demand for beef brisket has increased due to its rising popularity among Texas Barbecue enthusiasts (Franklin and Mackay, 2015, Goldwyn and Blonder, 2016, Walsh, 2016). Beyond barbecue, this beef commodity is becoming more mainstream in restaurants where chefs are refining the use of brisket for specialty ground beef items. Have empowered the rise in brisket consumption by offering specialty sandwiches and products that go beyond the traditional hamburger It is important for the beef industry to explore options for adding value to brisket by better understanding and/or enhancing its flavor, juiciness, and tenderness; all important aspects for pit masters, chefs, retailers, and consumers.
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