Quality Characteristics of Vacuum Packaged Beef as Affected by Postmortem Chill, Storage Temperature, and Storage Interval
- 1 September 1976
- journal article
- research article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 39 (9), 592-599
- https://doi.org/10.4315/0022-2747-39.9.592
Abstract
Sirloin butts from beef carcasses chilled to 1 or 7.2 C were vacuum packaged and stored at either 0 or 5.5 C for intervals of 7, 14, 21, 28, or 35 days. Following storage, steaks were obtained for retail caselife studies and taste panel evaluations. Evaluation of primal cuts revealed significant differences in total desirability (primarily visual appearance) among storage intervals and between storage temperatures. Initial carcass temperature at fabrication influenced quality of cuts less than did storage temperature over extended storage intervals. Storage of vacuum packaged cuts at 0 C consistently enhanced shelf-life compared to storage at 5.5 C.This publication has 5 references indexed in Scilit:
- Effect of Initial Internal Temperature and Storage Temperature on the Microbial Flora of Vacuum Packaged BeefJournal of Milk and Food Technology, 1976
- The proteins of intermediate moisture meat stored at tropical temperatureInternational Journal of Food Science & Technology, 1976
- Formation of nitrosylmyoglobin in bacon involving lactate dehydrogenaseInternational Journal of Food Science & Technology, 1976
- MICROBIOLOGICAL PRINCIPLES IN PREPACKING MEATSJournal of Applied Bacteriology, 1962
- Multiple Range and Multiple F TestsBiometrics, 1955