PSV-28 Aging Condition and Light Source Impact Color and Lipid Oxidation Equally in Beef Biceps Femoris Steaks.

Aging conditions, lighting, and muscle all impact oxidation rates of beef. Beef steaks (n = 114) produced from the Biceps femoris (n = 38) were aged for 16 d in either wet or dry conditions and were randomly assigned to one of three light treatments: light emitting diode (LED), high-UV fluorescent (HFLO), and low-UV fluorescent (FLO) and one of three retail display times (1, 3, or 5 d). Instrumental color, calculated myoglobin redox states, metmyoglobin reducing activity, and thiobarbituric acid reactive substances (TBARS) were evaluated. Data indicated that steaks aged in dry conditions had higher (P < 0.05) a*, saturation index (SI), and a/b ratio values than those aged in wet conditions. Additionally, steaks from dry aged muscle had a greater (P < 0.05) percentage of oxymyoglobin than wet aged. There was an aging condition x retail display d interaction (P < 0.05) for TBARS with dry aging being consistently greater within each d. Steaks displayed under HFLO lights had higher (P < 0.05) objective color, SI, and a/b ratio values than steaks displayed under FLO and LED lights. Hue angle values for HFLO steaks were lower (P < 0.05) than those displayed under FLO and LED lights. HFLO and FLO steaks had less (P < 0.05) lipid oxidation than steaks displayed under LED light sources. There was a light treatment x retail display d interaction (P < 0.05) for metmyoglobin and oxymyoglobin percentages; with LED lights having the highest metmyoglobin and lowest oxymyoglobin percentages on retail display d 5 (P < 0.05). Dry aging caused an increase in redness of beef Biceps femoris steaks; however, dry aging increased lipid oxidation. HFLO light sources promote greater redness retention and less lipid oxidation in muscles with low color and oxidative stabilities over the duration of retail display in comparison to LED light sources.