Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem and marbling class effects on the color stability longissimus lumborum, gluteus medius, biceps femoris steaks. Carcasses were selected at grading to have Lower Small (Small00 Small50; n = 50) or Upper Slight (Slight50 Slight90; scores. Strip loin top sirloin subprimals each carcass side assigned treatments (14, 21, 28, 35 d) in an incomplete block arrangement. After aging, cut into steaks, respectively. Steaks placed a simulated retail display for 11 d. Changes redness (a* hue angle) much slower less extensive (P < 0.001) lumborum steaks than medius which had slightly 0.01) changes femoris. Increasing time increased rate extent overall change (?E) during display. carcasses higher L* values 14, d postmortem. In carcasses, aged 28 compared other times. highest when 14 Increased generally decreased 0.05) a*, b*, chroma values. However, within time, only b* differed with regard class. Results indicate that increasing life beef minimal impact lean stability.