Theses and Dissertations Collection

Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objectives of this research were to: 1) assess the effects of beef carcass size and its relationship to chill time, color, pH, and tenderness of the beef top round, 2) assess three aging periods of commercially available top rounds from varying carcass weights as it relates to retail shelf-life and color stability, 3) survey environmental parameters of commercial dry-aging facilities from selected regions of the United States, and 4) determine the effect of dry-aging parameter influences on eating quality of dry-aged beef. Eight industry average weight beef carcasses and eight oversized beef carcasses were evaluated for temperature and pH measurements for the initial 48 h postharvest. The top round anatomically deep location cooled at the slowest rates and had more rapid pH declines. Additionally, the deep portion of top round steaks from oversized carcasses was the lightest and most yellow in color. Furthermore, the drastic color difference between the superficial portion and deep portion of the top round steak is further amplified as carcass weights increase. Retail characteristics varied with aging times, and differences were further amplified by carcass size. Alternative top round steak fabrication which separates the deep and superficial anatomical locations could be an effective means of providing consumers with more uniform steaks at the retail counter. Commercial dry-aging facility cooler conditions varied in cooler temperature, percent relative humidity, and wind speed. Consumer taste panel results identified differences in dry-aged steak acceptability, tenderness, and flavor based on location. The findings indicate that conditions within individual dry-aging facilities aid in producing unique dry-aged beef flavors. Overall, the results of these studies indicate opportunities for adding value and increasing consistency of beef.