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The Effects of Aging Time on the Eating Quality of Biceps Femoris Steaks

Authors

• • Mason J. Prester
  • Kansas State University
• • Lauren M. Frink
  • Kansas State University
• • Stephanie L. Witberler
  • Kansas State University
• • Jerrad F. Legako
  • Animal & Food Sciences, Texas Tech University, Lubbock, TX
• • Dale R. Woerner
  • Animal & Food Sciences, Texas Tech University, Lubbock, TX
• • Rhonda K. Miller
  • Animal Science, Texas A&M University, College Station, TX
• • Chris R. Kerth
  • Animal Science, Texas A&M University, College Station, TX
• • Mahesh N. Nair
  • Animal Science, Colorado State University, Fort Collins, CO
• • Jessica M. Lancaster
  • National Cattlemen’s Beef Association, Centennial, CO
• • Travis G. O'Quinn
  • Kansas State University

Abstract

Objective: This study evaluated the sensory, instrumental color, and tenderness characteristics of biceps femoris steaks aged from 14 to 70 days.

Study Description: Beef sirloin top butt sub-primal cuts (n = 80) were collected from a commercial processing facility and aged at 35.6°F and 39.2°F throughout the duration of their aging periods. After aging, the biceps femoris and gluteus medius muscles were separated, and 1-in thick steaks were fabricated, packaged, frozen at -4°F, and stored for subsequent analysis. The steaks underwent instrumental evaluations for raw and cooked color traits, tenderness, and consumer sensory preferences.

Results: There were no differences (P > 0.05) in the percentage of samples rated acceptable for flavor, juiciness, tenderness, or overall. Moreover, there were no differences (P > 0.05) in flavor, juiciness, tenderness, or overall liking among the different aging periods. Furthermore, no differences (P > 0.05) were observed in the percentage of cook loss, Warner Bratzler Shear Force, or cooked color readings among aging treatments. However, raw steaks aged 14 and 28 days had higher (P < 0.05) a* (redness) and b* (yellowness) values than steaks aged 42, 49, or 70 days.

The Bottom Line: Despite minor differences in raw color, the aging period had minimal impact on overall eating quality, indicating that within the studied range, the aging process has only a minimal effect on the quality traits of biceps femoris steaks.

Keywords: beef, biceps femoris, aging

How to Cite: Prester, M. J. , Frink, L. M. , Witberler, S. L. , Legako, J. F. , Woerner, D. R. , Miller, R. K. , Kerth, C. R. , Nair, M. N. , Lancaster, J. M. & O'Quinn, T. G. (2025) “The Effects of Aging Time on the Eating Quality of Biceps Femoris Steaks”, Kansas Agricultural Experiment Station Research Reports. 11(1). doi: https://doi.org/10.4148/2378-5977.8674