Abstract
The variation of tenderness during aging of vacuum-packaged beef at different storage temperatures (0, 4, 10 and 13°C) was determined. Tensile and Warner Bratzler (WB) shear measurements were used to assess the tenderness of raw and cooked beef (M. semitendinosus). Coefficients of variation corresponding to each method demonstrated the usefulness of the WB shear test with cooked beef. An exponential decay equation was used to quantify changes in beef tenderness during aging; rate constants and activation energies for each method were calculated. The model was adequate to represent the time dependence of different aging indicators: Biochemical Index of Myofibrillar Aging (BIMA) and Yield Point (YP).
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