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 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 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

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.

Determination of nitrogen degradability of some different protein sources by in situ techniques

1999 ◽  
Vol 1999 ◽  
pp. 92-92
Author(s):  
M. Gorgulu ◽  
L. Baykal ◽  
H.R. Kutlu ◽  
C. Atasoglu
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Protein Degradation ◽  
Microbial Growth ◽  
Rumen Fermentation ◽  
Protein Sources ◽  
In Situ Techniques ◽  
The World

The rate and extent of protein degradation in the rumen is very crucial, as it determines the availability of nitrogen to microorganisms and amino acids in the small intestine to the host animals. The protein consumed by the animal should be partly degradable in the rumen, as peptides and amino acids derived from proteolysis are thought to stimulate microbial growth and rumen fermentation under certain conditions. It is, therefore, very important to determine the degradability of different feed ingredients which are grown and used in different regions of the world. The present study was undertaken to assess the degradation characteristics of different protein sources grown and used in Turkey.

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 Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

2019 ◽  
Vol 39 (1) ◽  
pp. 139-150 ◽  
Author(s):  
Kyung Chul Koh ◽  
Ku-Yong Chung ◽  
Hyun-Seok Kim ◽  
Se-Joo Kang ◽  
Chang-Bon Choi ◽  
...  
Keyword(s):  
Aging Time ◽  
Point Of Sale ◽  
Quality Grade

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

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. Wall ◽  
C. Kerth ◽  
Z. Hicks ◽  
D. Tucker
Keyword(s):  
Aging Time ◽  
Fixed Effects ◽  
Pure Water ◽  
Random Effect ◽  
Principal Component ◽  
Post Mortem ◽  
Phase Gradient ◽  
Ultra Pure Water ◽  
Quality Grade ◽  
Positive Mode

ObjectivesEvaluate absorbance and metabolite differences of beef exudate from raw beef steaks differing in quality grade and post-mortem aging time.Materials and MethodsUSDA Select (SE; n = 18) and USDA Choice (CH; n = 18) beef strip loins were aged for 7d, cut into 2.54 cm thick steaks, and randomly assigned a post-mortem aging duration of either 10 or 20d post-mortem (n = 72 total). Steaks were individually packaged on d7 and frozen on the assigned day at –20°C until time for analysis. Steaks were thawed for 24h at 4°C before 2 mL of exudate was collected from each bag on removal of the steak. The exudate was frozen at –80°C until further analysis. For analysis of absorbance, 0.5 mL of thawed exudate was diluted with 4.5 mL ultra-pure water and centrifuged. Then, 200 μL of the dilution was pipetted in triplicated onto a 96 well plate. Absorbance was read at a range of 350–700nm wavelengths. A dilution of 1:20 beef exudate: ultra-pure water was filtered and used for metabolite analysis. Using a HILIC column, 5 μL were injected into an organic mobile phase gradient and analyzed using an Agilent 6545 LC/MS-QTOF in positive mode. Data were analyzed using a two-factorial design with quality grade and post-mortem day of aging as fixed effects with an α of 0.05. Loin was included as a random effect. Least squares means, correlations, and principal component analysis were used to discriminate data.ResultsCH exudate had greater (P < 0.05) absorbance than SE at wavelength ranges of 350–404, 423–467, and 491–508 nm. For the range of 350–598nm, CH exudate tended (P < 0.10) to have a greater absorbance than SE exudate. No differences (P > 0.05) were detected at all other wavelengths analyzed between quality grade. Post-mortem aging had no effect (P > 0.05) on wavelength absorbance. Of the total metabolites present (n = 33) in the samples, no differences (P > 0.05) were observed among fixed effects. Only three metabolites exhibited a twofold change in expression, observed as a downregulation from SE to CH exudate. With age, nearly two-thirds of the metabolites (n = 19) tended to increase in intensity. Tritriacontyl octacosanoate was unique to SE exudates.ConclusionBeef exudate tends to be influenced by quality grade more than post-mortem aging duration. Accordingly, exudate samples from raw steaks may be classified by quality grade no matter the duration of aging time.

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