Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display

Aging of beef subprimals is a common industry practice to improve tenderness. However, the effect extended aging (up 63 d) on retail shelf life, tenderness, and eating quality strip loin sirloin differing grades not clearly understood. Therefore, in current study, longissimus dorsi (strip loin) gluteus medius muscles (sirloin) were collected from USDA Choice or Select carcasses fabricated into 6 portions. Each these portions was designated an assigned time wet (14, 21, 28, 35, 45, vacuum bags. After aging, samples steaks placed multideck display case for 72 h. Steaks evaluated color (instrumental panelists) every 8 h during display, Warner-Bratzler shear force sensory analysis conducted after display. The results analyzed using PROC MIXED procedure SAS with repeated measures data. Among effects (aging, grade, aging×quality grade), grade significant (P>0.05) either steaks. An aging×display hour interaction identified (P<0.05) measurements. In general, as increased over period, negatively impacted. Although tenderness improved incidence off-flavors also increased, especially steaks, suggesting that processors need consider flavor changes aging.