Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks

F. Najar-Villarreal, E. A.E. Boyle, C. Vahl, Q. Kang, T. A. Houser, J. M. Gonzalez, J. Amamcharla, D. Vega, J. J. Kastner, M. K. Cox

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

The quality attributes of beef longissimus lumborum during 15 d of retail display were assessed using surface bioelectrical impedance analysis (S-BIA) and internal bioelectrical impedance analysis (I-BIA). Beef loins (N = 18) were obtained from 3 commercial processors with 3 postmortem (PM) ages (27, 34, and 37 d). Loins were fabricated into twelve 2.54-cm-thick steaks, subdivided into 6 consecutively cut pairs, and randomly assigned to one of 6 display days (DD): 0, 3, 6, 9, 12, or 15. Steaks were assessed for S-BIA and I-BIA. Three locations were analyzed within each steak: top, middle, and bottom. Microbiological analysis, BIA, pH, instrumental color, proximate composition, and lipid oxidation were measured. There was a location × PM day × DD interaction (P < 0.05) for longissimus lumborum steaks for S-BIA. Among all 3 locations, steaks aged 27 d had higher (P < 0.05) S-BIA values on day 9 and 12 than steaks aged 34 and 37 d. There were no location × PM day × DD or two-way interactions (P > 0.05) for I-BIA. Display day affected (P < 0.05) all instrumental color data regardless of PM aging times. Among all PM aging times, steaks aged 27 d were 13% and 7% higher for a* and b*, respectively, compared with 34 and 37 d PM. There was a PM day × DD interaction (P < 0.05) for aerobic plate counts (APC). From day 0 and 9 of display, APC of steaks aged 27 d PM were 1 to 2.0 log colony-forming units/cm2 lower than steaks aged 34 and 37 d. Quality attributes, including a*, b*, APC, and thiobarbituric acid reactive substances, were correlated (r = 0.70, −0.64, −0.56, and 0.69, respectively) with S-BIA. Overall, BIA values increased on aerobically packaged longissimus lumborum steaks and were correlated with various freshness quality parameters.

Original languageEnglish (US)
Article number19
JournalMeat and Muscle Biology
Volume5
Issue number1
DOIs
StatePublished - 2021
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2021 Najar-Villarreal, et al.

Keywords

  • beef
  • bioelectrical impedance
  • retail
  • shelf-life attributes

Fingerprint

Dive into the research topics of 'Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks'. Together they form a unique fingerprint.

Cite this