Evaluating the Effect of Accelerated Aging at Different Temperature and Time Points on Beef Quality and Enzyme Activity of Lower Quality Beef Cuts

The objective of this study was to explore the effects of different time and temperature accelerated aging (AA) treatments on beef tenderness, yield, microbial quantity, and enzyme activity on lower quality beef cuts. The shoulder clod and top round muscles were collected from 10 U.S. Department of Agriculture choice beef carcasses, fabricated into steaks, and assigned to one of six treatments: 3 days postmortem (control), cooler aged for 21 days, AA 120°F for 2 h, AA 120°F for 3 h, AA 130°F for 2 h, and AA 130°F for 3 h. Yield calculation, aerobic plate counts, instrumental tenderness, cathepsin enzyme activity, and collagen analysis were performed. All AA treatments effectively decreased microbial loads on the steak surface and in purge ( P < 0.05). The AA steaks exhibited lower yield compared to the cooler aged steaks or control ( P < 0.01). All AA treatments improved tenderness of the samples compared to the control ( P < 0.01) with most exhibiting similar tenderness as the 21-day cooler aged treatment. The amount of collagen present in the purge was greater in AA samples compared to the cooler aged samples ( P < 0.01). Finally, it was interesting to point out that AA 120°F at 3 h seem to stimulate the most cathepsin enzyme activity among the treatments in beef ( P < 0.01).