Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen-thawed bone-in beef short rib and chuck roll steaks. Chuck rolls (IMPS 116A; N = 9) and bone-in short ribs (IMPS 123A; N = 18) were aged (7 d; 0 °C), frozen (30 d; -20 °C), and thawed (60-72 h; 0 °C). Steaks measuring 1.02 cm thick were treated and subjected to a 4 d retail display. Steaks were left untreated (control) or sprayed topically with acerola cherry powder (0.05%; A), rosemary extract (0.10%; R), or a combination (M1 = 0.05% A + 0.1% R; M2 = 0.1% A + 0.1% R; M3 = 0.05% A + 0.2% R; M4 = 0.1% A + 0.2% R). Chuck roll M2- and M4-treated steaks were redder than the control steaks on days 3 and 4 (p = 0.008), and antioxidant-treated steaks had less lipid oxidation on day 4 than the control steaks (p = 0.021). Bone marrow samples treated with R, M3, and M4 were redder than the control on days 1-3 (p = 0.014), and bone marrow treated with M3 was subjectively redder compared to the control on days 0 and 1 (p = 0.033). Topical antioxidants improve the redness and delay the oxidation of frozen-thawed beef.

26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract

Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (~2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Steaks were assigned to day 0 lipid oxidation or 4 days of retail display followed by day 4 lipid oxidation. Steaks were weighed on day 0 and 4 to determine fluid loss. Throughout retail display, objective and subjective color were measured twice daily on the lean and bone marrow portions of the steaks. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System. Lipid oxidation (P = 0.323) did not differ between treatments. However, treatments differed in fluid loss (P = 0.024), where steaks treated with C1, C2, C3, R2, and R3 had less fluid lost than control steaks. Subjective color evaluation of lean color (P < 0.0001) and uniformity (P < 0.001) differed between treatments. Steaks treated with C1, C2, C3, and R3 were a brighter red than control steaks. Treatments differed when measuring bone marrow L* (P < 0.001), a* (P < 0.001), and b* (P = 0.004), where R3 treated marrow was the darkest, reddest, and yellowest. Natural antioxidants, specifically acerola cherry powder and rosemary extract, improved steak color and water holding capacity of beef bone-in short ribs aged for an extended period.

32 Assessment of Dry-Aged Beef from Commercial Aging Locations Across the United States

Dry-aging is a practice that involves storing meat at refrigerated temperatures without protective packaging. Despite the increase in dry-aged beef popularity, relatively little is known about commercial dry-aging parameters. Thus, the objectives of this study were to determine dry-aging parameters of commercial aging facilities and their influence on eating quality (acceptability, flavor, tenderness, and juiciness) of dry-aged beef from locations across the United States. Sixty-six Certified Angus Beef® brand bone-in beef strip loins (IMPS #175) were randomly assigned to ten commercial dry-aging facilities across the United States. An additional six strip loins were wet-aged for 45-days as a negative control. Strip loins were shipped overnight to aging locations where a 45-day dry aging period transpired before being returned for subsequent analysis, upon completion of aging. Objective color, pH, and water activity were measured post aging, at the time of processing. Strip loins were then fabricated, and steaks were vacuum packaged and frozen until further analysis. Intrinsic quality parameters objective color (L*, a*, b*), pH, and water activity were not different (P > 0.05) between strip loins aged 45 days by location. Cooler conditions including temperature, percent relative humidity, and air speed were different (P < 0.01) across aging locations. Pacific Northwest consumer panelists indicated a difference in overall acceptability (P < 0.01), tenderness (P = 0.01), and flavor (P < 0.01) based on aging location. Additionally, consumers detected (P < 0.01) unique dry-aging flavors for individual aging locations including cheesy and nutty attributes. Research indicates individual dry-aging facility conditions aid in producing unique dry-aged beef products according to U.S. consumers from the Pacific Northwest Region.