scholarly journals Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
McKensie K. Harris ◽  
Ray R. Riley ◽  
Ashley N. Arnold ◽  
Rhonda K. Miller ◽  
Davey B. Griffin ◽  
...  
Keyword(s):  
Force Measurements ◽  
Internal Temperature ◽  
Aging Effects ◽  
Oak Wood ◽  
Long Period ◽  
Aging Period ◽  
Postmortem Aging ◽  
Salt And Pepper

Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets (n = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3). Briskets were prepared as Texas-style barbecue by seasoning with salt and pepper and smoking with oak wood over a long period (approx. 11 h) using a commercial oven designed for such purposes until deemed tender (approx. 85°C internal temperature). Within each treatment set, Warner-Bratzler shear (WBS) force measurements did not differ (P > 0.05) between aging days; however, WBS force measurements for point (Mm. pectorales superficiales composed of the M. pectoralis transversus and M. pectoralis descendens) were lower (P < 0.05) compared to the flat portions (M. pectorals profundus) within each aging set. Consumer panelists did not (P > 0.05) detect differences between aging days within each set for overall liking, flavor liking, tenderness liking, and juiciness liking. Conversely, differences were found between brisket point and flat portions; Set 1 differed for flavor liking (flat > point; P = 0.0348) and juiciness liking (point > flat; P = 0.0004), Set 2 differed for overall liking (flat > point; P = 0.0499) and juiciness liking (point > flat; P < 0.0001), and Set 3 differed for overall liking (flat > point; P = 0.0296) and juiciness liking (point > flat; P = 0.0112). Our findings indicate postmortem aging did not improve beef brisket palatability, but we did note differences between point and flat portions. Preparing beef briskets as Texas-style barbecue resulted in products with low WBS values and high consumer palatability ratings, which helps demonstrate why barbecued briskets are so popular.

Beef tenderness: within longissimus thoracis et lumborum steak variation as affected by cooking method

1998 ◽  
Vol 78 (4) ◽  
pp. 711-714 ◽  
Author(s):  
M. E. R. Dugan ◽  
J. L. Aalhus
Keyword(s):  
Key Words ◽  
Shear Force ◽  
Significant Positive Correlation ◽  
Water Bath ◽  
Force Measurements ◽  
Internal Temperature ◽  
Cooking Method ◽  
Beef Tenderness ◽  
Positive Correlation ◽  
Force Variation

The effects of cooking method on beef longissimus thoracis et lumborum (LTL) tenderness and tenderness variation were investigated. Steaks from three tenderness categories (tender: shear force <68.7 N; moderate: 68.7 N < shear force <103 N; tough: shear force >103 N; 8 loins per category) from commercial loins werecooked to an internal temperature of 72 °C using a single-sided grill, a double-sided grill, or a water bath. Shear force was not affected by cooking method or core location. Regressing within-animal shear force SD versus within-animal shear force gave a significant positive correlation (R = 0.76; P < 0.001), indicating that shear force variation increases as toughness increases. Results indicate that more shear force measurements need to be taken for tough versus tender steaks if an equal repeatability of shear prediction is to be made, regardless of cooking method. Key words: Beef, tenderness, variation

Effect of vitamin D3, zilpaterol hydrochloride supplementation, and postmortem aging on shear force measurements of three muscles in finishing beef steers1,2

2016 ◽  
Vol 94 (6) ◽  
pp. 2637-2647
Author(s):  
S. M. Knobel-Graves ◽  
J. C. Brooks ◽  
B. J. Johnson ◽  
J. D. Starkey ◽  
J. L. Beckett ◽  
...  
Keyword(s):  
Vitamin D3 ◽  
Shear Force ◽  
Force Measurements ◽  
Zilpaterol Hydrochloride ◽  
Postmortem Aging

scholarly journals Reaction of Converter Slag with Supercritical Carbon Dioxide and Its Potential Applicability as Aggregate for Concrete

2021 ◽  
Vol 11 (4) ◽  
pp. 1918
Author(s):  
Hoon Moon ◽  
Kyeongtae Kim ◽  
Ji-Hyun Kim ◽  
Minhee Lee ◽  
Chul-Woo Chung
Keyword(s):  
Supercritical Co2 ◽  
Converter Slag ◽  
Concrete Aggregate ◽  
Co2 Uptake ◽  
Free Lime ◽  
Aggressive Environment ◽  
Long Period ◽  
Aging Period ◽  
Potential Applicability ◽  
Mortar Bar

The presence of free lime and periclase in converter slag prevents it from directly being utilized as a source of concrete aggregate due to the deleterious expansion caused by reaction of free lime and periclase. In general, a six-month aging period is suggested in order to avoid any potential problems, but it is a tedious process that requires a long period of time. In this work, supercritical CO2 (SCD) was used to reduce the aging period down to one day or so. Since SCD creates a more aggressive environment for reaction, it can directly attack the surface of free lime and periclase to induce expansive reaction before using converter slag as concrete aggregate. According to the experimental results, the surface of converter slag was successfully carbonated by SCD, showing 7.80% of CO2 uptake by weight of converter slag. It was found that the mortar bar made of reacted converter slag reduced the amount of expansion. The 28-day compressive strength of mortar with converter slag was slightly reduced after reaction with SCD, but it was still 32% higher than mortar made of conventional sand.

scholarly journals Influence of Postmortem Aging and Storage Conditions on Tenderness of Grain and Grass Finished Bison Striploin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
J. K. Janssen ◽  
K. M. Cammack ◽  
J. K. Grubbs ◽  
K. R. Underwood ◽  
J. Hansen ◽  
...  
Keyword(s):  
Repeated Measures ◽  
Shear Force ◽  
Frozen Storage ◽  
Covariance Structure ◽  
Storage Conditions ◽  
Meat Tenderness ◽  
Internal Temperature ◽  
Postmortem Aging ◽  
Average Shear ◽  
Force Data

ObjectivesThe objectives of this study were to: 1) compare the influence of postmortem aging on tenderness of striploin steaks from grain- and grass-finished bison, and 2) compare the influence of freezing on tenderness of striploin steaks from grain- and grass-finished bison.Materials and MethodsBison heifers were randomly assigned to finishing treatments: Grain-finished (n = 30, backgrounded on pasture and finished for 130 d with ad libitum access to grass hay, alfalfa and a corn and dry distiller’s grain concentrate prior to slaughter) or Grass-finished (n = 30, remained on pasture until slaughter). Heifers were slaughtered at approximately 28 mo of age, and striploins were removed from both sides of the carcass posterior to the 12th rib separation and fabricated into 2.54-cm steaks. One steak was removed from each striploin (n = 60), vacuum packaged and stored fresh for 14 d at 4°C. Four additional steaks were fabricated from each striploin, aged for 4,7,14, or 21 d, vacuum packaged, and frozen for approximately 3 mo. Warner-Bratzler Shear Force (WBSF) was utilized to determine objective tenderness. Frozen steaks were thawed at 4°C for 24 h before cooking. All steaks were weighed prior to cooking to an internal temperature of 71°C. Internal temperature was monitored using a digital thermometer placed near the geometric center of each steak. After cooking, all steaks were reweighed to determine cook loss and cooled to room temperature (20°C). Five to six 1.27-cm cores were removed from each steak and sheared once perpendicular to the muscle fiber orientation and peak force was recorded. A texture analyzer with a Warner-Bratzler attachment was used to assess instrumental tenderness. An average shear force value was then calculated for each steak. For Objective 1, cook loss and shear force data were analyzed as repeated measures using the ante-dependence covariance structure in the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC) for effects of finishing treatment, aging, and their interaction; peak temperature was included as a covariate. For Objective 2, shear force data were analyzed for the effects of finishing treatment, storage treatment and their interaction using the GLM procedure of SAS. For both objectives, the interaction was not significant and omitted from the final model. Separation of least-squares main effect means was performed using LSD with a Tukey’s adjustment and assuming a level of 0.05.ResultsSteaks from grain finished bison heifers had tendency to be more tender (P = 0.0552) and had less cook loss (P < 0.0001) than steaks from grass finished heifers. Tenderness of all steaks improved (P < 0.0001) with postmortem aging. Aging time also influenced cook loss (P = 0.0199). Cook loss was greater (P = 0.0133) at Day 4 than Day 7 and tended to be greater (P = 0.0561) at Day 4 than Day 21. Frozen storage improved tenderness (P < 0.0001) and increased cook loss (P < 0.0001) of bison steaks compared to fresh storage.ConclusionCollectively this data indicates postmortem aging, storage conditions, and finishing systems influence meat tenderness of bison striploin steaks. Grain-finishing resulted in reduced cook loss and tended to improved tenderness of bison steaks compared to grass-finishing. Additionally, holding bison steaks in frozen storage improved tenderness, but also increased cook loss.

scholarly journals Effects of beef carcass size, and subsequent aging time, on yield and color characteristics of top round steaks

2021 ◽  
Author(s):  
Jessica M Lancaster ◽  
Tanya M Weber ◽  
Jessie B Van Buren ◽  
Jaxon H Smart ◽  
Brianna J Buseman ◽  
...  
Keyword(s):  
Shelf Life ◽  
Effective Means ◽  
Average Weight ◽  
Subsequent Aging ◽  
Aging Period ◽  
Beef Carcasses ◽  
Postmortem Aging ◽  
Retail Display ◽  
Left And Right ◽  
Beef Carcass

Variation in cut size and weight of fabricated subprimals is a challengeof increased beef carcass weights. Subsequently, variation in carcass size hasresulted in consistency challenges during retail display. Theobjective of this study was to assess the retail shelf-life of commerciallyavailable top rounds from varying carcass weights. In the current study, 21industry average weight (AW, 340-409 kg; no industry discount) beef carcassesand 21 oversized (OS, exceeding 454 kg; receive a discount) beef carcasses wereevaluated. Carcasses were selected at a commercial beef packing plant, wherethe left and right (paired) top round subprimals of each carcass were procured.Paired top rounds were assigned to a short (8d), average (23d), or extended(42d) postmortem aging period. After wet-aging, subprimals were fabricated intosteaks for additional analysis. Steaks were evaluated as whole top round steaksor further fabricated into “superficial” and “deep” portions at 5.08 cm fromthe superficial edge of the Semimembranosus and the Adductor muscle.Top rounds and steaks from OS carcasses were larger (P &lt; 0.01) thanthose from AW carcasses. Quantitative color of the anatomically deep locationsof the OS steaks had the greatest mean L* (lightness; P &lt; 0.01), a*(redness; P &lt; 0.01) and b* (yellowness; P &lt; 0.01) values. Extendingthe aging timeline increased L* (lightness; P &lt; 0.01), decreased a*(redness; P &lt; 0.01), and decreased b* (yellowness; P &lt;0.01). Alternative top round steak fabrication which separates the deep andsuperficial anatomical locations could be an effective means of providing moreuniform steaks.&nbsp;

FURTHER STUDIES OF POSTMORTEM AGING EFFECTS ON CHICKEN ACTOMYOSIN

1976 ◽  
Vol 41 (2) ◽  
pp. 244-251 ◽  
Author(s):  
F. H. WOLFE ◽  
K. SAMEJlMA
Keyword(s):  
Aging Effects ◽  
Postmortem Aging

scholarly journals Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 208 ◽  
Author(s):  
Andrea Garmyn ◽  
Nicholas Hardcastle ◽  
Rod Polkinghorne ◽  
Loni Lucherk ◽  
Mark Miller
Keyword(s):  
Storage Conditions ◽  
Eating Quality ◽  
Negative Effects ◽  
Consumer Evaluations ◽  
Chilled Storage ◽  
Aging Period ◽  
Postmortem Aging ◽  
Longissimus Lumborum

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum 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 (P > 0.05) on tenderness, but juiciness, flavor liking, overall liking, and MQ4 declined (P < 0.05) as aging period increased. Samples aged 21 to 42 days were most preferred having greater (P < 0.05) overall liking and greater (P < 0.05) MQ4 scores than samples aged 70 to 84 days postmortem. These results suggest that longissimus lumborum 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.

scholarly journals Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1250
Author(s):  
Rosario Sánchez-Gómez ◽  
Maria del Alamo-Sanza ◽  
Ana María Martínez-Gil ◽  
Ignacio Nevares
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Phenolic Composition ◽  
Oak Wood ◽  
Aging Period ◽  
Color Evolution ◽  
Steel Tanks ◽  
Wine Aging ◽  
The Way

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

scholarly journals Influence of Post-Harvest Circulatory Rinse on Tenderness and Objective Color of Cow Striploin Steaks

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Hite ◽  
J. K. Grubbs ◽  
A. D. Blair ◽  
K. R. Underwood
Keyword(s):  
Carotid Artery ◽  
Shear Force ◽  
Statistical Significance ◽  
Circulatory System ◽  
Repeated Measure ◽  
Control Treatment ◽  
Isotonic Solution ◽  
Internal Temperature ◽  
Post Harvest ◽  
Postmortem Aging

ObjectivesWhole muscle cuts from cows are often less tender than cuts from young fed beef due to increased collagen cross-linking associated with animal age. The injection of a rinse solution through the carotid artery following exsanguination has been shown to improve tenderness. The objective of this study was to compare the effect of a post-harvest rinse of an isotonic solution through the circulatory system on tenderness of steaks from cows.Materials and MethodsCows (n = 28) were randomly assigned to carcass treatments. The carcass treatments consisted of non-rinsed control (n = 14) and a rinsed (n = 14) treatment, where a chilled isotonic solution (MPSC, Inc., St. Paul, MN) was rinsed through the carotid artery and veins following exsanguination. The isotonic solution consisted of water, glucose, maltose and phosphates. Both control and rinsed treatments were electrically stimulated. At 2 d postmortem, strip loins were removed from one side of each carcass. Strip loins were fabricated into 2.54 cm steaks at 3 d postmortem and objective color measurements (L*, a* and b*) were recorded on a single steak after a 30-min bloom period. Steaks were vacuum packaged and aged at 4°C for 7, 14, and 21 d. Following aging, steaks were frozen (–20°C) for future analysis. Warner-Bratzler Shear Force (WBSF) was used to measure tenderness. Frozen steaks were thawed at 4°C for 24 h before cooking. Internal temperature was monitored on all steaks using a digital thermometer that was placed in the center of each steak. Steaks were cooked on an electric clamshell grill to an internal temperature of 71°C. Peak cook temperature was recorded for each steak. Following cooking, steaks were cooled at 4°C and allowed to equilibrate to room temperature (20°C). Six cores (1.27 cm) were removed from each steak and sheared perpendicular to the muscle fiber orientation. The peak force was recorded for each core and the average calculated for each steak. Data were analyzed using the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC). Shear force data were analyzed as a repeated measure with time and treatment as fixed variables. Color data were analyzed as a completely randomized design using treatment as the fixed variable. Statistical significance was considered at an α of P < 0.05 and trends at 0.05 ≤ P < 0.10.ResultsThere was no interaction (P = 0.6068) between treatment and postmortem aging day. Steaks from the rinsed treatment were more tender (P = 0.0005), than steaks in the control treatment (3.51 ± 0.168 kg vs. 4.41 ± 0.174 kg, respectively). Postmortem aging influenced (P = 0.0310) tenderness. Steaks aged 7 d were less tender (P = 0.0087) than steaks aged for 21 d (4.18 ± 0.155 kg vs. 3.72 ± 0.156 kg, respectively), while 14 d steaks did not differ (P > 0.05) from those aged 7 or 21 d. Objective color was not impacted by rinse treatment (P > 0.05).ConclusionThese data suggest that the application of a post-harvest rinse with an isotonic solution through the circulatory system improves the tenderness of cow steaks but does not influence objective color.

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