The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Ashleigh K Kilgannon; Benjamin W B Holman; A John Mawson; Michael Campbell; Damian Collins; David L Hopkins

doi:10.1016/j.meatsci.2018.11.023

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

Meat Sci. 2019 Apr:150:23-32. doi: 10.1016/j.meatsci.2018.11.023. Epub 2018 Nov 28.

Authors

Ashleigh K Kilgannon¹, Benjamin W B Holman², A John Mawson³, Michael Campbell⁴, Damian Collins⁵, David L Hopkins²

Affiliations

¹ Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: ashleigh.kilgannon@dpi.nsw.gov.au.
² Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
³ Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
⁴ Graham Centre for Agricultural Innovation, NSW Department of Primary Industries & Charles Sturt University, Wagga Wagga, NSW 2678, Australia; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
⁵ Elizabeth Macarthur Agricultural Institute, NSW Department of Primary Industries, Menangle, NSW 2688, Australia.

PMID: 30562640
DOI: 10.1016/j.meatsci.2018.11.023

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.

MeSH terms

Animals
Bacteria / classification
Bacteria / isolation & purification
Cattle
Color
Food Handling / methods*
Food Microbiology
Humans
Muscle, Skeletal
Red Meat / analysis*
Red Meat / microbiology*
Taste
Temperature
Time Factors