scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
pp. 120-120
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Metabolomic Predictors for Flavor Potential of Beef Steaks Differing in Quality Grade, Aging Time, and Degree of Donenesss

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Z. M. Hicks ◽  
C. R. Kerth ◽  
K. R. Wall ◽  
D. H. Tucker ◽  
R. K. Miller
Keyword(s):  
Aging Time ◽  
High Performance ◽  
Hplc Analysis ◽  
Solid Phase ◽  
Lipid Fraction ◽  
Acetonitrile Solution ◽  
Processing Plant ◽  
Quality Grade ◽  
Beef Steaks ◽  
Strip Loin

ObjectivesThe objective of this project was to explore metabolomic predictors that could determine the potential of beef strip loin steaks differing in quality grade, aging time, and degree of doneness to develop positive flavors.Materials and MethodsUSDA Select (n = 18) and USDA Upper 2/3 Choice (n = 18) beef strip loins (IMPS 180) were collected from a processing plant. Loins were halved, and each half was wet aged for either 10 or 20 d in a cooler kept at 2°C. After aging, loins were cut into 2.54 cm steaks, individually vacuum packaged and stored in a freezer at –40°C. Prior to cooking steaks were thawed in a 4°C cooler for 12 to 24 h. Steaks were cooked on a flat top griddle set to 204.4°C (± 11.1°C) to one of three degrees of doneness: 63°C (medium rare), 71°C (medium) or 80°C (medium well). A six-member expert trained descriptive attribute panel was trained on 16 major attributes, 4 other attributes, and 3 texture attributes from the beef lexicon for 6 d prior to testing. Panelists were trained to scale each attribute on a sixteen-point intensity scale (0 = none, 15 = extremely intense). Panelists were served two random, representative cubes (1.3 cm × 1.3 cm × steak thickness) from each steak in a plastic souffle cup labeled with a random three-digit code. Panelists were seated in a breadbox-style booth under red lighting to eliminate degree of doneness bias. Portions from one raw steak from Quality Grade (QG) × aging combination from each loin was used for high performance liquid chromatography (HPLC) analysis. Samples were homogenized and extracted with a water/acetonitrile solution before being filtered. The lipid fraction was removed via solid phase extraction. Samples were then centrifuged and injected into the HPLC. Data was analyzed as a factorial arrangement of a completely randomized design.ResultsUSDA Choice steaks had more intense beef flavor identity, brown, roasted, fat-like, salty, sweet, sour, umami, buttery, and overall sweet flavors and were juicier and more tender compared to USDA Select steaks, which were more intense in metallic and bitter flavors (P < 0.05). Steaks aged for 20 d were juicer and more tender than 10-d aged steaks (P < 0.05). However, 20-d aged steaks also had more intense sour, liver-like, and musty earthy/humus flavors and a less intense brown flavor compared to 10 d aged steaks (P < 0.05). Steaks cooked to 80°C had more intense beef identity, brown, roasted, and umami flavors than steaks cooked to a lower degree of doneness (P < 0.05). Steaks cooked to either 63°C or 71°C had more intense bloody, metallic, and sour flavors and are juicier and more tender than steaks cooked to the higher degree of doneness (P < 0.05). The HPLC analysis of raw steak samples indicated a total of 54 compounds appeared in at least 80% of one treatment. Additionally, there were 2 peptides and 1 sugar that were significantly (P < 0.05) upregulated in the Choice, 20-d-aged strip loins. Additionally, 14 compounds were identified that were shared across all four QG × aging combinations. This included 11 peptides, 2 phospholipids, and 1 heterocyclic aromatic hydrocarbon.ConclusionThese compounds could be indications of the potential for steaks to form positive flavor attributes found in USDA Choice steaks and 20-d aged steaks as described by trained panel analysis.

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Meat Science ◽  
2011 ◽  
Vol 89 (2) ◽  
pp. 228-232 ◽  
Author(s):  
A.M. Smith ◽  
K.B. Harris ◽  
A.N. Haneklaus ◽  
J.W. Savell
Keyword(s):  
Proximate Composition ◽  
Energy Content ◽  
Quality Grade ◽  
Beef Steaks

scholarly journals Evaluation of Beef Steak Exudate Differing in Quality Grade and Post-Mortem Aging Time

2019 ◽  
Vol 3 (2) ◽  
pp. 122-122
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Post Mortem ◽  
Quality Grade ◽  
Beef Steak

Tenderness Variations among Beef Steaks from Carcasses of the Same USDA Quality Grade

1979 ◽  
Vol 49 (1) ◽  
pp. 103-114 ◽  
Author(s):  
G. W. Davis ◽  
G. C. Smith ◽  
Z. L. Carpenter ◽  
T. R. Dutson ◽  
H. R. Cross
Keyword(s):  
Quality Grade ◽  
Beef Steaks

scholarly journals Effects of Quality Grade and Aging Time on Yields, Objective Tenderness, Protein Degradation, and Microbial Growth of Dry and Wet Aged Short Loins

2018 ◽  
Vol 2 (2) ◽  
pp. 81-81
Author(s):  
A. M. Cavender ◽  
Y. Yeh-Parker ◽  
F. M. Giotto ◽  
B. S. Ferguson ◽  
A. S. De Mello
Keyword(s):  
Protein Degradation ◽  
Aging Time ◽  
Microbial Growth ◽  
Quality Grade

scholarly journals A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

2020 ◽  
Vol 33 (8) ◽  
pp. 1339-1351
Author(s):  
Seung-Hoon Jwa ◽  
Yong-An Kim ◽  
Van-Ba Hoa ◽  
In-Ho Hwang
Keyword(s):  
Microbiological Quality ◽  
Flavor Compounds ◽  
Eating Quality ◽  
Low Grade ◽  
Overall Acceptability ◽  
Quality Grade ◽  
Beef Steaks ◽  
Sous Vide ◽  
Grade 3

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

scholarly journals The Thermophysical Properties of Beef Steaks of Varying Quality Grade and Thickness Cooked on Low and High Grill Surface Temperatures

2017 ◽  
Vol 1 (2) ◽  
pp. 95-95
Author(s):  
T. Gardner ◽  
J. F. Legako ◽  
S. Martini ◽  
K. Allen ◽  
H. Ban ◽  
...  
Keyword(s):  
Thermophysical Properties ◽  
Surface Temperatures ◽  
Quality Grade ◽  
Beef Steaks

Effects of subprimal type, quality grade, and aging time on display color of ground beef patties

Meat Science ◽  
2014 ◽  
Vol 98 (2) ◽  
pp. 301-309 ◽  
Author(s):  
C.M. Garner ◽  
J.A. Unruh ◽  
M.C. Hunt ◽  
E.A.E. Boyle ◽  
T.A. Houser
Keyword(s):  
Aging Time ◽  
Ground Beef ◽  
Beef Patties ◽  
Quality Grade

scholarly journals 218 Impact of diet and quality grade on tenderness of beef steaks

2020 ◽  
Vol 98 (Supplement_3) ◽  
pp. 45-46
Author(s):  
Nicolas Bland ◽  
Nicolas Herrera ◽  
Morgan Henriott ◽  
Felipe Ribeiro ◽  
Kellen Hart ◽  
...  
Keyword(s):  
Shear Force ◽  
Sarcomere Length ◽  
Troponin T ◽  
Selection Criterion ◽  
Experimental Unit ◽  
Distillers Grains With Solubles ◽  
Dried Distillers Grains ◽  
Quality Grade ◽  
Beef Steaks ◽  
Retail Display

Abstract Research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains with solubles, and differing quality grade on tenderness of beef steaks. Steers (n=240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains with Solubles (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Warner-Bratzler shear force (WBSF), slice shear force (SSF), sarcomere length, sarcoplasmic calcium, and troponin-T (Tn-T) degradation were determined. Minimal to no impacts on sarcomere length and calcium were found (P &gt;0.05). For both WBSF and SSF, Choice steaks were more tender than Select. Significantly more Tn-T was degraded at 23 d of aging compared to 2 d of aging. Beef steaks from cattle fed DRC were more tender than SFC, regardless of the presence or absence of DDGS. For 2 d aged samples, Tn-T degradation was higher when cattle were fed DDGS compared to no DDGS. Overall, these data suggest that steaks from cattle fed DRC are more tender than steaks from cattle fed SFC and Choice-grade steaks are more tender than Select-grade steaks.

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