The effect of different temperature-time combinations when ageing beef

Sensory quality traits and microbial loads

Research output: Contribution to journalArticle

1 Citation (Scopus)

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.

Original languageEnglish
Pages (from-to)23-32
Number of pages10
JournalMeat Science
Volume150
DOIs
Publication statusPublished - 01 Apr 2019

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microbial load
beef
Temperature
temperature
beef quality
tenderizing
coolers
longissimus muscle
storage temperature
Red Meat
Safety
Costs and Cost Analysis
testing

Cite this

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title = "The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads",
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.",
keywords = "Accelerated ageing, Colour stability, Eating quality, Holding temperature, Time, Untrained consumer panel",
author = "Kilgannon, {Ashleigh K.} and Holman, {Benjamin W.B.} and Mawson, {A. John} and Michael Campbell and Damian Collins and Hopkins, {David L.}",
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T2 - Sensory quality traits and microbial loads

AU - Kilgannon, Ashleigh K.

AU - Holman, Benjamin W.B.

AU - Mawson, A. John

AU - Campbell, Michael

AU - Collins, Damian

AU - Hopkins, David L.

PY - 2019/4/1

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N2 - 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.

AB - 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.

KW - Accelerated ageing

KW - Colour stability

KW - Eating quality

KW - Holding temperature

KW - Time

KW - Untrained consumer panel

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