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The chilled storage life and retail display performance of vacuum- and carbon dioxide-packed hot-deboned beef striploins.

Author(s) : BELL R. G., PENNEY N., GILBERT K. V., MOORHEAD S. M., SCOTT S. M.

Type of article: Article

Summary

Two types of chilling were tested: at 5 deg for 24 hours, then transfer to -1 deg C; and at 5 deg C for 24 hours, maintenance at 5 deg C for 6 days, then transfer to -0.1 deg C. The samples were kept in a cold room for 98 days. They were analysed for tenderness, sensory characteristics (colour, appearance and acceptability), the microflora, and the sales performances of striploin steaks. Determination of conditions ensuring optimal meat quality.

Details

  • Original title: The chilled storage life and retail display performance of vacuum- and carbon dioxide-packed hot-deboned beef striploins.
  • Record ID : 1997-2232
  • Languages: English
  • Source: Meat Sci. - vol. 42 - n. 4
  • Publication date: 1996

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