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Quantifying the aging response and nutrient composition for muscles of the beef round
C L Dixon1, D R Woerner, R J Tokach
1Center for Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins 80523, USA.
Journal of Animal Science
|October 11, 2011
Summary
Beef Value Cuts from the round benefit from extended postmortem aging for optimal tenderness. These lean cuts offer excellent nutritional value, making them suitable for various food service applications.
Area of Science:
- Meat Science
- Animal Science
- Food Science
Background:
- Beef Value Cuts from the round are often underutilized.
- Understanding optimal aging and nutritional profiles can enhance their marketability.
Purpose of the Study:
- To determine the ideal postmortem aging duration for Beef Value Cuts.
- To analyze the nutrient composition of specific muscles from the round.
- To assess the impact of aging on Warner-Bratzler shear force (WBSF).
Main Methods:
- Collected USDA Select and Choice beef round muscles (adductor, gastrocnemius, gracilis, pectineus, superficial digital flexor).
- Aged steaks for 2 to 28 days at 2°C and evaluated tenderness using WBSF.
- Analyzed nutrient composition including lipids, fatty acids, and cholesterol.
Main Results:
- WBSF decreased with increased postmortem aging for most muscles.
- Optimal aging periods varied by muscle, with some requiring up to 25 days.
- All evaluated muscles were classified as extra lean or lean according to USDA guidelines.
Conclusions:
- Extended postmortem aging significantly improves tenderness in Beef Value Cuts.
- These cuts possess desirable leanness and nutritional profiles for food service and retail.
- Marketing emphasis on leanness and tenderness can increase the value of these beef cuts.
