Warner, R D

Thompson, John

Polkinghorne, R

Gutzke, D

Kearney, G A

2014

Few consumer data are available on the effects of high rigor temperatures on eating quality of different muscles in the beef carcass. The aim of the present study was to investigate the effect of high rigor temperature (heat-toughening) on the consumer and quality traits of two beef muscles. A dataset containing consumer eating-quality scores for 3865 striploins (m. longissimus lumborum) and 734 rumps (gluteus medius) was analysed. Temperature at pH 6 (temp@pH6) was calculated for the striploin and carcasses with a temp@pH6 of >35o C were classified as high rigor temperature (heat-toughened) carcasses. For short ageing periods (1–7 days), high rigor temperature striploins were assessed, by a consumer panel, as being more tender with higher overall liking and higher (more liked) flavour and juiciness, than were striploins entering rigor at a lower temperature. Beyond 14 days of ageing, the high rigor temperature striploins showed minimal improvement in tenderness and the other eating-quality attributes also showed minimal improvements. The consumer scores for tenderness, juiciness, flavour and overall liking for the rump decreased with increasing rigor temperature. High rigor temperature striploins were scored, by trained graders, to have a higher proportion of coarser and softer texture and paler colour. Carcasses defined as'high rigor temperature' will show minimal ageing after extended storage and, at grading, have a higher proportion with pale colour and softer, coarser texture compared to lower rigor temperature carcasses. In conclusion, methods to reduce high rigor temperatures in beef carcasses would improve the acceptability of beef.

Animal Production Science, 54(4), p. 396-406

1836-5787

1836-0939

https://hdl.handle.net/1959.11/21784

en

CSIRO Publishing

A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump

Journal Article

Publication