Abstract
Seventy-two ribeye rolls (IMPS 112) were used to compare Warner-Bratzler shear force (WBSF) from fresh steaks and previously frozen steaks. Ribeye rolls were aged (32ºF) in vacuum-packaged bags for 14 days postmortem and fabricated into 1-inch thick longissimus muscle (ribeye) steaks. Steaks from each ribeye roll were either cooked fresh (158ºF) or stored at -20ºF before they were thawed and cooked for WBSF determination. Sensory panel determinations were also conducted on steaks stored frozen before cooking. Previously frozen steaks had lesser WBSF values (were more tender) than fresh (not previously frozen) steaks. Sensory panel attributes of myofibrillar tenderness, connective tissue amount, and overall tenderness were negatively correlated with WBSF for both fresh (r = -0.54, -0.53, and -0.58) and frozen (r = -0.63, -0.56, and -0.62) steaks, respectively. The WBSF of fresh steaks was also correlated (r = 0.48) with the WBSF of frozen steaks.
Highlights
A commonly accepted measurement of tenderness is Warner-Bratzler shear force (WBSF)
Sensory panel determinations were conducted on steaks stored frozen before cooking
Sensory panel attributes of myofibrillar tenderness, connective tissue amount, and overall tenderness were negatively correlated with WBSF for both fresh (r = -0.54, -0.53, and -0.58) and frozen (r = -0.63, -0.56, and -0.62) steaks, respectively
Summary
A commonly accepted measurement of tenderness is Warner-Bratzler shear force (WBSF). It is a common protocol in research to freeze steaks before further sensory panel and/or WBSF determinations are performed. Freezing allows for flexibility in scheduling trained panels, handling of very large sample numbers and replications, and better control of product. Another common protocol for WBSF is to conduct analysis on fresh (not previously frozen) steaks. Previous work has shown that WBSF of fresh steaks may be greater (less tender) than WBSF values of previously frozen steaks. The objective of this study was to compare fresh aged steaks to steaks that are aged and frozen before storage
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