Tindel, Spencer Blythe (2018-04). Palatability and Tenderness Evaluation of Beef Top Sirloin Steaks Using Various Aging Times and Storage Conditions. Master's Thesis.
Thesis
The objectives of this study were to 1) assess whether extended aging periods for the top sirloin were necessary to improve consumer perception of tenderness, and 2) evaluate the impact of freezing of top sirloin butts during the subprimal storage period to see if steak tenderness would be enhanced, or if there were any discernable differences in palatability or tenderness. Paired USDA Choice top sirloin butts (n = 40) were collected from 20 carcasses and divided among 2 treatment groups: 1) 14- versus 35-day refrigerated aging (all subprimals stored ~ -1 ?C for the assigned number of days), and 2) refrigerated aging (aged under refrigeration for 35 days before cutting into steaks) versus frozen aging (aged under refrigeration for 14 days, frozen for 14 days, and then placed back in refrigeration for 7 days before cutting into steaks). Consumer sensory testing was conducted to evaluate if consumers could discern a difference in tenderness, flavor, juiciness, and overall likeability between treatments. Steaks also were subjected to Warner-Bratzler Shear (WBS) force for objective tenderness evaluation. Comparisons for both objective and subjective tenderness evaluations showed no significant treatment differences. Results of the 14- versus 35-day refrigerated aging treatments indicate that the top sirloin butt did not require extending-aging periods to increase tenderness. The lack of differences in the refrigerated versus frozen treatments reflect no detrimental consumer perceptions in the comparison of fresh versus frozen sirloin steaks. Tenderness levels of top sirloin steaks were acceptable regardless of treatment, indicating that purveyors have options and flexibility in inventory control for top sirloin butts.
