Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins
This study aimed to evaluate the influence of aging before freezing and repeated freezing on quality attributes of beef sirloins. At 5 days postmortem, pairs of sirloins (M. gluteus medius) were collected from 20 beef carcasses (USDA Choice grade). The sirloin samples from each side were assigned to...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002221 |
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| author | Saud Ur Rehman Jin-Kyu Seo Madison Romanyk Dong-Jin Shin Yuan H. Brad Kim |
| author_facet | Saud Ur Rehman Jin-Kyu Seo Madison Romanyk Dong-Jin Shin Yuan H. Brad Kim |
| author_sort | Saud Ur Rehman |
| collection | DOAJ |
| description | This study aimed to evaluate the influence of aging before freezing and repeated freezing on quality attributes of beef sirloins. At 5 days postmortem, pairs of sirloins (M. gluteus medius) were collected from 20 beef carcasses (USDA Choice grade). The sirloin samples from each side were assigned to either no additional aging (A0) or 4 weeks of aging (A4). Samples were then subjected to either single freeze-thawing (A0FT and A4FT) or repeated freeze-thawing (A0FT × 2 and A4FT × 2) over 3 weeks. Following aging (2 °C), freezing (−20 °C), and thawing (2 °C), the samples were evaluated for water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), color, 2-thiobarbituric acid reactive substances (TBARS), carbonyl and thiol contents, and consumer sensory evaluation (n = 120). Freezing without aging increased freeze-thaw and drip losses in A0FT and A0FT × 2 compared to A4FT and A4FT × 2 (p < 0.05). Freezing and repeated freezing decreased WBSF values (p < 0.05) regardless of aging status. Similarly, MFI was higher in A0FT and A4FT compared to A0 and A4, respectively (p < 0.05). Both freezing and repeated freezing increased TBARS levels (p < 0.05). Moreover, freezing without aging reduced CIE L*, a*, b* and chroma values (p < 0.05). However, aged/frozen samples retained similar color attributes to never frozen counterparts (p > 0.05). Consumer sensory panel reported improved sensory attributes of aged/frozen samples, without any adverse effects from repeated freezing. These findings indicate that aging can improve WHC, color, and tenderness of single or repeated frozen/thawed beef sirloins, suggesting it as a practical strategy for the industry to improve meat quality and value of frozen/thawed beef. |
| format | Article |
| id | doaj-art-542a4c9eba7a4d86b3812e806984c43b |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-542a4c9eba7a4d86b3812e806984c43b2024-12-18T08:54:58ZengElsevierApplied Food Research2772-50222024-12-0142100612Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloinsSaud Ur Rehman0Jin-Kyu Seo1Madison Romanyk2Dong-Jin Shin3Yuan H. Brad Kim4Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 1-765-496-1631; 2056 Creighton Hall #2056, 270 S. Russell St., West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 1-765-496-1631; 2056 Creighton Hall #2056, 270 S. Russell St., West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 1-765-496-1631; 2056 Creighton Hall #2056, 270 S. Russell St., West Lafayette, IN 47907, USAMeat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 1-765-496-1631; 2056 Creighton Hall #2056, 270 S. Russell St., West Lafayette, IN 47907, USACorresponding author.; Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, 1-765-496-1631; 2056 Creighton Hall #2056, 270 S. Russell St., West Lafayette, IN 47907, USAThis study aimed to evaluate the influence of aging before freezing and repeated freezing on quality attributes of beef sirloins. At 5 days postmortem, pairs of sirloins (M. gluteus medius) were collected from 20 beef carcasses (USDA Choice grade). The sirloin samples from each side were assigned to either no additional aging (A0) or 4 weeks of aging (A4). Samples were then subjected to either single freeze-thawing (A0FT and A4FT) or repeated freeze-thawing (A0FT × 2 and A4FT × 2) over 3 weeks. Following aging (2 °C), freezing (−20 °C), and thawing (2 °C), the samples were evaluated for water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), color, 2-thiobarbituric acid reactive substances (TBARS), carbonyl and thiol contents, and consumer sensory evaluation (n = 120). Freezing without aging increased freeze-thaw and drip losses in A0FT and A0FT × 2 compared to A4FT and A4FT × 2 (p < 0.05). Freezing and repeated freezing decreased WBSF values (p < 0.05) regardless of aging status. Similarly, MFI was higher in A0FT and A4FT compared to A0 and A4, respectively (p < 0.05). Both freezing and repeated freezing increased TBARS levels (p < 0.05). Moreover, freezing without aging reduced CIE L*, a*, b* and chroma values (p < 0.05). However, aged/frozen samples retained similar color attributes to never frozen counterparts (p > 0.05). Consumer sensory panel reported improved sensory attributes of aged/frozen samples, without any adverse effects from repeated freezing. These findings indicate that aging can improve WHC, color, and tenderness of single or repeated frozen/thawed beef sirloins, suggesting it as a practical strategy for the industry to improve meat quality and value of frozen/thawed beef.http://www.sciencedirect.com/science/article/pii/S2772502224002221Beef sirloinAging/freezingRepeated freezingMeat qualitySensory evaluation |
| spellingShingle | Saud Ur Rehman Jin-Kyu Seo Madison Romanyk Dong-Jin Shin Yuan H. Brad Kim Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins Applied Food Research Beef sirloin Aging/freezing Repeated freezing Meat quality Sensory evaluation |
| title | Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins |
| title_full | Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins |
| title_fullStr | Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins |
| title_full_unstemmed | Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins |
| title_short | Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins |
| title_sort | effects of aging and repeated freeze thaw cycles on quality attributes physicochemical and biochemical properties and sensory characteristics of beef sirloins |
| topic | Beef sirloin Aging/freezing Repeated freezing Meat quality Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002221 |
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