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Meat Sci. 2014 Mar;96(3):1227-32. doi: 10.1016/j.meatsci.2013.11.015. Epub 2013 Nov 23.

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.

Author information

1
College of Engineering, Bioengineering Department, Celal Bayar University, Muradiye-Manisa, Turkey. Electronic address: ersel.obuz@cbu.edu.tr.
2
College of Veterinary Medicine, Food Hygiene and Technology Department, Balıkesir University, Balıkesir, Turkey.
3
College of Engineering, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey.
4
Department of Animal Sciences & Industry, Kansas State University, Manhattan, KS 66506, USA.

Abstract

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P=0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT×W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.

KEYWORDS:

Aging; Blade tenderization; Cull Holstein cows; Tenderness; Warner–Bratzler Shear Force

PMID:
24334044
DOI:
10.1016/j.meatsci.2013.11.015
[Indexed for MEDLINE]

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