Garmyn Andrea, Hardcastle Nicholas, Polkinghorne Rod, Lucherk Loni, Miller Mark
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Birkenwood Pty. Ltd., 46 Church St, Hawthorn, VIC 3122, Australia.
Foods. 2020 Feb 17;9(2):208. doi: 10.3390/foods9020208.
Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef . Strip loins were collected from 108 carcasses. The muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 1080 individual consumers, in accordance with the Meat Standards Australia protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Postmortem aging had no effect ( > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined ( < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater ( < 0.05) overall liking and greater ( < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that samples should not be wet-aged longer than 63 days to prevent potential negative eating experiences for consumers; however, altering storage conditions, specifically reducing temperature, could potentially allow for longer chilled storage without such negative effects on flavor and overall liking.
我们的目标是确定将宰后成熟时间从21天延长至84天对牛肉消费者食用品质的影响。从108头牛的胴体上采集里脊。从里脊中分离出肌肉，并将其分配到21天至84天的十个宰后成熟时间段之一（以7天为增量），并在肌肉内的四个解剖位置进行平衡。根据澳大利亚肉类标准协议，使用由1080名个体消费者组成的未经训练的消费者感官小组对嫩度、多汁性、风味和总体喜好进行消费者评估。然后使用这些分数来计算总体食用品质（MQ4）分数。宰后成熟对嫩度没有影响（P>0.05），但随着成熟时间的增加，多汁性、风味喜好、总体喜好和MQ4均有所下降（P<0.05）。宰后21至42天的样品比宰后70至84天的样品更受青睐，总体喜好度更高（P<0.05），MQ4分数也更高（P<0.05）。这些结果表明，为防止给消费者带来潜在的负面食用体验，样品湿腌时间不应超过63天；然而，改变储存条件，特别是降低温度，可能允许更长时间的冷藏储存而不会对风味和总体喜好产生此类负面影响。
