Abstract
The longissimus thoracis (LT) from USDA Select beef carcasses was used to test the effect of aging period (0, 7, 14, 21, 28, or 35 d) on bloom development ( n = 10/aging period). After aging, two 2.54-cm-thick, non-adjacent steaks were cut and instrumental color of the LT was measured at 10-min intervals for 2 h. All instrumental color parameters increased ( P < 0.05) over 40% during the first 10 min; however, asymptotic points indicated that color plateaued sometime after 120 min. Although aging did not ( P ⩾ 0.05) affect the values where color development plateaued, rate of oxymyoglobin formation tended to be the slowest ( P = 0.06) in LT steaks aged 7 d compared to steaks aged 0, 14, 28 and 35 d. Results indicated that as much as 90% of the total increase ( P < 0.05) in instrumental color and oxymyoglobin percentages was achieved during the first 60 min after cutting, but aging period had no impact on bloom development.
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