Consumer and Warner-Bratzler Shear Evaluations of Steaks from Blade Tenderized, Aged, or Frozen Sirloin Subprimals Academic Article uri icon

abstract

  • Paired USDA Choice top sirloin butts (n = 60) were divided equally across 3 trials: 1) blade tenderized (BT) versus non-blade tenderized (NBT), 2) refrigerated versus frozen aging/storage, and 3) 14-d versus 35-d refrigerated aging. Steaks from subprimals were evaluated using Warner-Bratzler Shear (WBS) force testing and consumer sensory evaluation. Consumers found BT steaks to be more tender and palatable compared to NBT steaks (P < 0.05), even though WBS values did not differ. Steaks from refrigerated versus frozen and 14- versus 35-d age treatments did not differ (P > 0.05) in consumer sensory ratings or WBS values. When compared to refrigerated, frozen storage of product did not affect consumer sensory ratings. Lack of differences between 14- and 35-d aging treatments indicated that the top sirloin butt did not require extended-aging periods to increase tenderness. Blade tenderization remains important for the top sirloin; however, purveyors may have options in postmortem aging and frozen storage of product without sacrificing quality.

published proceedings

  • Meat and Muscle Biology

author list (cited authors)

  • Tindel, S. B., Murray, A. R., Arnold, A. N., Griffin, D. B., Miller, R. K., Gehring, K. B., & Savell, J. W.

citation count

  • 0

complete list of authors

  • Tindel, Spencer B||Murray, Adam R||Arnold, Ashley N||Griffin, Davey B||Miller, Rhonda K||Gehring, Kerri B||Savell, Jeffrey W

publication date

  • November 2018