The objective of this study was to examine the effect of freezing and aging sequence on palatability, overall tenderness, and objective color readings of three different beef muscles and two aging periods. Continue reading “The Effects of Aging Period and Freezing Sequence on Consumer Palatability Ratings, Tenderness, and Color Stability of Longissimus Dorsi, Semitendinosus, and Biceps Femoris Steaks”
Tag: beef
Influence of Degree of Doneness on the Alpha-Gal Content of Striploins and its Relationship with Red Meat Allergy
Alpha-Gal Syndrome (AGS) is an acquired sensitivity to galactosealpha-1, 3-galactose (α-Gal) after exposure to a bite from the Lone Star Tick (Amblyomma americanum). Affected individuals can experience a range of symptoms from mild itching to potentially fatal anaphylaxis after consuming products containing mammalian tissues that contain α-Gal. Little research has been done to examine the α-Gal content of different products; thus, the objective of this study was to establish the α-Gal content of striploin steaks cooked to varying degrees of doneness to evaluate if heat treatment reduces the α-Gal content of red meat. Continue reading “Influence of Degree of Doneness on the Alpha-Gal Content of Striploins and its Relationship with Red Meat Allergy”
The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks
Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Continue reading “The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks”
A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
Objective: The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.
Study Description: Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Continue reading “A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness”
