Date of Graduation
Master of Science in Food Science (MS)
Second Committee Member
Third Committee Member
Beef, bone-in, cooking method, extended aging, palatability, sous-vide
Two studies were conducted to determine if sous vide was a viable way to improve palatability of various beef cuts, and to determine whether extended aging duration and the presence of a bone impacts the consumer ratings of beef short loins.When evaluating the impact of sous vide cooking (SVG) on multiple beef muscles, there was a muscle × method interaction for overall liking (P = 0.04). The traditionally cooked (TRAD) Longisimus lumborum (LL) was rated the highest (P < 0.05). The Chuckeye steak (CHE) was rated next, both TRAD and SVG, with the traditional ranked higher, this was followed by the Triceps brachii (TB) also for both TRAD and SVG, however for the TB the SVG ranked higher (P < 0.05). The TRAD Biceps femoris (BF) rated the lowest (P < 0.05) of all of the muscles. Shear force did no differ between the cooking treatments (P > 0.05), or was there an interaction between muscle × method for shear force measurements (P < 0.05). The LL was rated the highest for tenderness (P < 0.05) while the BF was rated the lowest (P < 0.05). The second study compared subprimals aged over three aging periods (21, 42 63 days), then split into bone-in or boneless steaks, there were no interactions observed within the consumer data (P ≥ 0.05). BI steaks were rated higher (P < 0.05) for juiciness and overall liking by consumers, however BI and BL were rated similarly by consumers for tenderness and flavor (P > 0.05). When evaluated by consumers, aging did not have an effect on tenderness (P ≥ 0.392), juiciness (P ≥ 0.890), flavor (P ≥ 0.901) or overall liking (P ≥ 0.518). A greater percentage of BI steaks (P<0.05) were rated as premium quality than BL steaks. When analyzed objectively through Warner-Bratzler Shear Force (WBSF), there were no interactions between treatments (P>0.05). Bone-in steaks had higher WBSF values than BL steaks (P < 0.05). As aging time increased, WBSF values decreased (P<0.05). Steaks aged for 63 d had the lowest shear force measurements (P < 0.05), while those aged for 21 d and 42 d were similar. BI steaks had less cook loss than BL steaks (P < 0.05). Steaks aged for 63 d exhibited greater cook loss (P < 0.05) than steaks aged for 21 d and 42 d, which were similar (P > 0.05). Cooking method had a large impact on consumer ratings. Traditionally cooked steaks had higher ratings by consumers than sous vide steaks. Steaks from muscles used commonly by consumers had higher consumer ratings. Consumers found no differences between the different aging periods for tenderness, however as aging time increased, WBSF decreased as well, showing that extended aging may require further research to determine its viability. The implications of this study are that BI product shows promise with greater juiciness and overall liking. Sous vide is still a valuable tool. It’s capable of cooking steaks consistently and with no ill effects on the quality of the steaks.
Bugenhagen, K. A. (2022). Evaluation of Extended Aging Type and Cooking Practices on Palatability of Beef Steaks. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/4718