Date of this Version
Steaks from longissimus muscle were stored at 30°F and 38°F for one, two, three, eight and 15 days postmortem to identify time/temperature combinations providing optimum tenderization. After completion of each treatment, steaks were sampled for myfibrillar protein degradation using gel electrophoresis and Warner-Bratzler shear force. Steaks aged at 38°F tended to have lower shear force values (greater tenderness) and shorter storage times than those stored at 30°F. Gel electrophoresis confirmed these results: samples stored at 38° F had considerable protein degradation in eight days, comparable to steaks aged at 30°F for 15 days.