The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. (April 2019)

• Record Type: Journal Article
• Authors: Kilgannon, Ashleigh K.; Holman, Benjamin W.B.; Mawson, A. John; Campbell, Michael; Collins, Damian; Hopkins, David L.
• Is Part Of: Meat science. Volume 150(2019)
• Page Start: 23
• Page End: 32
• Publication Date: 2019-04
• Subjects: Accelerated ageing -- Holding temperature -- Time -- Eating quality -- Colour stability -- Untrained consumer panel; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.11.023
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing. Controls ( n = 32) were held at ~ 1 °C for 14 d. The application of TTCs did not affect beef quality, however longer storage at higher temperatures resulted in higher microbial loadings. Therefore, it can be concluded that shorter, cooler TTCs could be implemented to decrease ageing time requirements and maintain beef safety. Highlights: Different temperature-time combinations on eating quality and safety were tested. Higher temperatures and longer ageing time influenced microbial safety. Temperature-time combinations did not influence colour or quality. Temperature-time combinations did not influence consumer satisfaction.