| dc.description.abstract | Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, followed by aging on beef longissimus color. Eleven boneless Choice strip loins (longissimus lumborum) were collected 3 d postmortem, divided into 3 equal sections, and assigned to one of the three enhancements (control, 0.5% lactate and 0.2% rosemary). The loin sections were enhanced and wet-aged for 14 d at 3°C. After aging, each loin section was cut into 2 cm thick steaks and overwrapped with PVC film and kept for 6 d of the retail display. Surface color, lipid oxidation, oxygen consumption, metmyoglobin reducing activity, and microbial counts were measured on 0, 3, and 6 d of the retail display. Throughout the display, loins enhanced with rosemary had greater (P < 0.05) L* values than lactate and control. Loins enhanced with lactate had greater (P < 0.05) a*, chroma, and ratio (630/580) nm during the display time. The lactate had the greatest ultimate pH (P < 0.05). By 6 d of the retail display, the loins treated either with lactate or rosemary had lower (P < 0.05) lipid oxidation when compared with control. Lactate had lower (P < 0.05) OC on 3 and 6 d of the display than control and rosemary. Metmyoglobin reducing activity was greater (P < 0.05) in lactate on 6 d of the display than other enhancements. The lactate and rosemary had lower (P < 0.05) aerobic bacteria count than control during the display. However, lactate and rosemary did not have a significant effect on lactic acid bacteria growth. The current research indicates that lactate-enhancement followed by aging has the potential to limit the discoloration of steaks during the retail display. | |
