Abstract
Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem
Highlights
The purpose of the study was to quantify the impact of packaging type, storage temperature, and length of postmortem aging to consistently increase palatability and color stability of Longissimus lumborum (LL) and TBmuscles that represent the bulk of today’s supply
Traits measured from subprimals aged in a DryBag® were similar to traditional dry aging
Dry aged flavor attributes of a beefy, brown roasted flavor differ from the bloody, serumy flavors with metallic notes that can be produced with wet aging (Warren and Kastner, 1992; Campbell, Hunt, Levis, and Chambers, 2001)
Summary
The purpose of the study was to quantify the impact of packaging type, storage temperature, and length of postmortem aging to consistently increase palatability and color stability of Longissimus lumborum (LL) and TBmuscles that represent the bulk of today’s supply. Postmortem aging is well recognized as a consistent method of increasing the tenderness and palatability of fresh beef (Warner and Kastner, 1992; Miller, Kerth, Wise, Lansdell, Stowell, and Ramsey, 1997; Gruber, Tatum, Scanga, Chapman, Smith, and Belk, 2006). There are two generally recognized packaging methods for postmortem aging: wet and dry (Smith, Nicholson, Nicholson, Harris, Miller, Griffin, and Savell, 2008). Dry aging refers to carcasses or subprimal cuts being held at humidity controlled refrigerated temperature without any type of protective packaging. Wet aging is more common and refers to meat that is aged in a vacuum sealed barrier package at refrigerated temperatures. Wet aging is more common because it will produce the desired increase in tenderness and flavor without the loss of yield and the necessary increase in expense associated with dry aging in regards to careful temperature and humidity control. The use of a vacuum bag that is highly permeable to water vapor would in theory produce a product with the flavors associated with dry-aged beef while blocking oxygen to reduce off-flavors and possibly reduce yield loss (Ahnström, Seyfert, Hunt, and Johnson, 2006; DeGeer, Hunt, Bratcher, Crozier-Dodson, Johnson, and Stika, 2009; Dikeman, Orbuz, Gök, Akkaya, and Stroda, 2013; Li, Babol, Wallby, and Lundström, 2013)
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