A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump
R. D. Warner A F , J. M. Thompson B , R. Polkinghorne C , D. Gutzke D and G. A. Kearney E
+ Author Affiliations
- Author Affiliations
A CSIRO Animal, Food and Health Sciences, Private Bag 16, Werribee, Vic. 3030, Australia.
B University of New England, Armidale, NSW 2351, Australia.
C ’Merringanee’, Murrurundi, NSW 2338, Australia.
D Meat and Livestock Australia, 165 Walker Street, North Sydney, NSW 2060, Australia.
E 36 Paynes Road, Hamilton, Vic. 3300, Australia.
F Corresponding author. Email: robyn.warner@csiro.au
Animal Production Science 54(4) 396-406 https://doi.org/10.1071/AN12226
Submitted: 29 June 2012 Accepted: 16 July 2013 Published: 20 February 2014
Journal Compilation © CSIRO Publishing 2014 Open Access CC BY-NC-ND
Abstract
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 >35°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.
Additional keywords: consumer, heat-shortening, heat-toughening, rigor shortening.
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