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CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS: PHYSICAL AND SENSORY CHARACTERISTICS.

Author(s) : GRIFFIN D. B.

Type of article: Article

Summary

VACUUM PACKAGED BEEF STRIP LOINS WERE STORED [275 + OR -1 K (2 + OR -1 DEG C)] FOR 0, 12 OR 24 DAYS BEFORE FABRICATION ; STEAKS WERE PACKAGED AND DISPLAYED [275 OR 280 K (2 OR 7 DEG C)] UP TO 6 DAYS IN OXYGEN-PERMEABLE FILM OR UP TO 30 DAYS IN VACUUM PACKAGES. STEAKS DISPLAYED AT 275 K, RATHER THAN 280 K, TENDED TO HAVE HIGHER OVERALL APPEARANCE SCORES. OVERALL PALATABILITY OF VACUUM PACKAGED STEAKS WAS UNACCEPTABLE AFTER 10-15 DAYS OF DISPLAY. VACUUM PACKAGED STEAKS CAN BE DISPLAYED FOR 10 DAYS IF DISPLAYED AT 275 K. ALTHOUGH VISUAL SCORES FOR VACUUM PACKAGED STEAKS WERE ACCEPTABLE FOR 20-30 DAYS, OFF-ODOURS AND OFF-FLAVOURS WERE LIMITING FACTORS.

Details

  • Original title: CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS: PHYSICAL AND SENSORY CHARACTERISTICS.
  • Record ID : 1983-1363
  • Languages: English
  • Publication date: 1982/07
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1059-1069; 11 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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