Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

Benjamin W B Holman; David L Hopkins

doi:10.1016/j.meatsci.2018.10.014

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

Meat Sci. 2019 Mar:149:24-30. doi: 10.1016/j.meatsci.2018.10.014. Epub 2018 Oct 24.

Authors

Benjamin W B Holman¹, David L Hopkins²

Affiliations

¹ Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia. Electronic address: [email protected].
² Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, New South Wales 2794, Australia; Graham Centre for Agricultural Innovation, NSW Department of Primary Industries, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.

PMID: 30448474
DOI: 10.1016/j.meatsci.2018.10.014

Abstract

The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins assessed to have pH > 5.7 were classified DC. Cuts were aged (14 and 28 d) before their shear force, sarcomere length, ultimate pH, particle size, TBARS, drip and cooking losses, and colour stability traits were analysed. DC effects on tenderness traits were not uniform across all cuts. Only TBARS was influenced by grade and ageing period interactions. Colorimetric variation due to grade was more evident in the striploin than the other cuts, although this was independent to ageing or display. Cuts themselves differed and were impacted by ageing and display periods. It was concluded that unlike the topside and striploin, the bolar blade from DC carcasses had comparable quality to nDC and could therefore retain its value if priced independent to the entire carcasses.

Keywords: Beef; Dark cutting; Eating quality; Oxidation; Within-carcass variation.

MeSH terms

Animals
Australia
Cattle*
Color / standards*
Cooking
Female
Food Handling
Hydrogen-Ion Concentration
Male
Muscle, Skeletal
Red Meat / analysis
Red Meat / standards*
Sarcomeres
Shear Strength
Thiobarbituric Acid Reactive Substances / analysis

Substances

Thiobarbituric Acid Reactive Substances