Abstract
Extended aging increases browning and decreases redness in fresh beef. The goal of this study was to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract) using a method that could be applied at the retail level to simply and effectively extend the shelf-life of extended aged beef. The specific objective was to analyze the effect of topical application of ascorbic acid and rosemary extract on color, lipid oxidation, microbial growth, and sensory perception of beef longissimus lumborum (LL; n = 12) and semimembranosus (SM; n = 12) muscles wet aged at 0°C for 14, 28, and 42 (extended aging period) days. After aging, steaks were cut, sprayed with 2 mL of a 0.05% ascorbic acid + 0.1% rosemary extract solution (treated) or untreated (control), and subjected to retail display. Antioxidant treated LL steaks had greater (P < 0.05) L* (lightness) values, but lower (P < 0.05) a* (redness) and b* (yellowness) values than control steaks. Furthermore, antioxidant treatment decreased (P < 0.05) browning on d 4 of retail display compared to control steaks. Consumers scored antioxidant treated SM steaks as less tender on d 28, more juicy on d 14 but less juicy on d 18 and 42. Antioxidant treatment did not affect lipid oxidation, microbial growth, or sensory flavor scores. As expected, longer aging periods resulted in less color stability of LL and SM steaks. Although the antioxidant treatment resulted in measurable subjective color improvements, these improvements are likely not detectable by the consumer.
Highlights
IntroductionSupport for this research project was provided by the Idaho Agricultural Experiment Station
It is well accepted that aging improves beef tenderness (Eilers et al, 1996; Bratcher et al, 2005; Gruber et al, 2006; Dixon et al, 2012; Colle et al, 2015; 2016); aging reduces the color stability of product during subsequent retail display (Colle et al, 2015; 2016)
The current study was designed to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract; Djenane et al, 2003) using a method that could be applied at the retail level to and effectively help retailers manage and increase the shelf-life of extended aged beef whether the beef was intentionally or unintentionally aged for longer than 28 d
Summary
Support for this research project was provided by the Idaho Agricultural Experiment Station. It is well accepted that aging improves beef tenderness (Eilers et al, 1996; Bratcher et al, 2005; Gruber et al, 2006; Dixon et al, 2012; Colle et al, 2015; 2016); aging reduces the color stability of product during subsequent retail display (Colle et al, 2015; 2016). Color plays a critical role in a consumer’s decision to purchase a meat product (Mancini and Hunt, 2005). Discoloration causes meat to be perceived by consumers as less wholesome (Faustman and Cassens, 1990; Suman et al, 2014; Neethling et al, 2017)
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