Characteristics of the quality of Brahman Cross (BX) steer and heifer beef at various aging periods

Abstract

The consumption of premium beef in Indonesia has shown an increasing trend in line with the growth of meat-
based restaurants Brahman Cross (BX) cattle are considered a potential source of premium beef due to their high

growth rate, although meat tenderness remains a challenge. This study aimed to improve the tenderness of BX
beef through the wet-aging method. This study utilized meat samples from BX steers and heifers aged 2–4 years,
specifically the Longissimus dorsi et lumborum muscle. All samples were vacuum-packed and stored under
anaerobic conditions at 0–4 °C, and subsequently analyzed at aging periods of day 1, 14, 28, and 42, with four
replicates each. The data were analyzed using a split-plot design based on time with the General Linear Model
program in SAS OnDemand for Academics. The results indicated a highly significant difference (p<0.01) in
tenderness and drip loss, a significant difference (p<0.05) in pH, water-holding capacity, and TPC, and no significant
difference (p>0.05) in cooking loss. The best tenderness quality was achieved on day 42, as indicated by WBSF
value (4.98 ± 0.16kg/cm−2), while other physical characteristics, including pH (5.36 ± 0.05), drip loss (4.81 ± 0.33%),
cooking loss (41.95 ± 4.34%), and water-holding capacity (35.49 ± 0.68%), remained within normal ranges. The TPC
value increased at the end of the aging period (7.22 ± 0.19 Log CFU g-1 ). The aging process improves the physical
quality of BX beef. However, it requires strict sanitation practices to ensure microbial safety.

Keywords: aging, Brahman cross, tenderness, microbiology