Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 24-30 |
| Number of pages | 7 |
| Journal | Meat Science |
| Volume | 149 |
| Early online date | 24 Oct 2018 |
| DOIs | |
| Publication status | Published - Mar 2019 |
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Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses. / Holman, Benjamin; Hopkins, David.
In: Meat Science, Vol. 149, 03.2019, p. 24-30.Research output: Contribution to journal › Article
TY - JOUR
T1 - Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses
AU - Holman, Benjamin
AU - Hopkins, David
PY - 2019/3
Y1 - 2019/3
N2 - The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Cuts were aged (14 and 28 d) before their shear force, sarcomere length, ultimate pH, particle size, TBARS, drip and cooking losses, and colour stability traits were analysed. DC effects on tenderness traits were not uniform across all cuts. Only TBARS was influenced by grade and ageing period interactions. Colorimetric variation due to grade was more evident in the striploin than the other cuts, although this was independent to ageing or display. Cuts themselves differed and were impacted by ageing and display periods. It was concluded that unlike the topside and striploin, the bolar blade from DC carcasses had comparable quality to nDC and could therefore retain its value if priced independent to the entire carcasses.
AB - The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Cuts were aged (14 and 28 d) before their shear force, sarcomere length, ultimate pH, particle size, TBARS, drip and cooking losses, and colour stability traits were analysed. DC effects on tenderness traits were not uniform across all cuts. Only TBARS was influenced by grade and ageing period interactions. Colorimetric variation due to grade was more evident in the striploin than the other cuts, although this was independent to ageing or display. Cuts themselves differed and were impacted by ageing and display periods. It was concluded that unlike the topside and striploin, the bolar blade from DC carcasses had comparable quality to nDC and could therefore retain its value if priced independent to the entire carcasses.
KW - Beef
KW - Dark cutting
KW - Eating quality
KW - Oxidation
KW - Within-carcass variation
UR - http://www.scopus.com/inward/record.url?scp=85056622138&partnerID=8YFLogxK
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U2 - 10.1016/j.meatsci.2018.10.014
DO - 10.1016/j.meatsci.2018.10.014
M3 - Article
C2 - 30448474
AN - SCOPUS:85056622138
VL - 149
SP - 24
EP - 30
JO - Meat Science
JF - Meat Science
SN - 0309-1740
ER -