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PACKAGING OF BEEF LOIN STEAKS IN 75% O2 PLUS 25% CO2. I. PHYSICAL AND SENSORY PROPERTIES.

Author(s) : SAVELL J. W.

Type of article: Article

Summary

CHOICE BONELESS BEEF LOINS WERE USED TO DETERMINE THE EFFECT OF USING PREVIOUSLY VACUUM-PACKAGED BEEF SUBPRIMALS AND THE EFFECT OF USING SUBPRIMALS AT DIFFERENT STORAGE INTERVALS -0, 14 OR 28 DAYS -AFTER ARRIVAL ON THE RETAIL APPEARANCE OF STEAKS PACKAGED IN 75% O2 + 25% CO2. AFTER PACKAGING, STEAKS WERE STORED FOR 9 DAYS IN THE DARK AT ABOUT 274 K (1 DEG C) AND DISPLAYED UNDER 1,030 LX OF INCANDESCENT LIGHT FOR 4 DAYS AT ABOUT 275 K (2 DEG C). SELECTED SUBPRIMALS WERE REPACKAGED AND HELD AT ABOUT 274 K FOR 9 DAYS IN THE DARK AND STEAKS WERE REMOVED AND PACKAGED IN PVC FILM AND DISPLAYED FOR 4 DAYS TO SERVE AS DISPLAY CONTROLS. DATA INDICATE THAT MODIFIED GAS ATMOSPHERE PACKAGING CAN BE SUCCESSFUL IF VERY FRESH SUBPRIMALS ARE USED; EXTENDED VACUUM-STORAGE OF BEEF SUBPRIMALS (14 OR 28 DAYS) DID NOT PROVIDE RAW MATERIAL THAT WAS AMENABLE TO SUBSEQUENT STORAGE DISPLAY IN MODIFIED GAS ATMOSPHERE PACKAGES.

Details

  • Original title: PACKAGING OF BEEF LOIN STEAKS IN 75% O2 PLUS 25% CO2. I. PHYSICAL AND SENSORY PROPERTIES.
  • Record ID : 1982-1241
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 12
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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