Twenty crossbred steers with a mean liveweight of 475 kg and grading Canada Al or A2 were utilized in two distinct but related experiments (10 steers per experiment) to evaluate the effects of: (1) lactic acid versus water sprays prior to carcass chilling, and (2) postmortem aging for up to 28 days on the profiles and certain physical properties of bovine longissimus roasts. Results indicated that the spray (lactic acid or water spray) treatments exerted little influence on flavor, moisture loss, and cooking properties. They also demonstrated that extension of postmortem vacuum packaged aging for up to 28 days appeared to impart a slightly beneficial influence on beef longissimus muscle flavor by increasing the intensity of the beefy and fatty character notes (P< 0.05) while not influencing moisture loss or cooking properties (P> 0.05).
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Jeremiah et al. (1991) studied this question.
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