Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

- Aging combined with blade tenderization improves tenderness of cow longissimus steaks
- Combined weight and trim losses are much higher for dry than vacuum aged loins
- Aging cow steaks for 23 d will increase overall tenderness compared to controls
- Vacuum aged steaks rate higher than dry aged steaks for tenderness and off-flavor.

The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13 N while C steaks had WBSF of 41.46 N (P = 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT × W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows.