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PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE TEMPERATURE.

Author(s) : GRIFFIN D. B.

Type of article: Article

Summary

STEAKS WERE REMOVED AT 3, 6 OR 9 DAYS POSTMORTEM VACUUM PACKAGED AND STORED FOR 48 HR AT 275 OR 280 K (2 OR 7 DEG C) BEFORE RETAIL DISPLAY. STEAKS CUT AT 3 DAYS HAD LESS SURFACE DISCOLOURATION THAN THOSE REMOVED AT 6 OR 9 DAYS. STEAKS REMOVED AT 3 DAYS WERE MORE DESIRABLE IN OVERALL APPEARANCE THAN STEAKS REMOVED AT EITHER 6 OR 9 DAYS AND STORED AT EITHER TEMPERATURE. TEMPERATURE DID NOT ACCELERATE LEAN COLOUR DEVELOPMENT FOR VACUUM PACKAGED BEEF ROUND STEAKS. WITH INCREASING TIME POSTMORTEM BEFORE FABRICATION INTO STEAKS, LONGER STORAGE PERIODS MAY BE NEEDED TO ALLOW DEVELOPMENT OF PROPER LEAN COLOUR.

Details

  • Original title: PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE TEMPERATURE.
  • Record ID : 1983-1361
  • Languages: English
  • Publication date: 1982/09
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1746-1748; 1 tabl.; 2 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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