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EFFECT OF MARBLING AND OTHER VARIABLES ON CASE LIFE OF NEW YORK STEAKS
Author(s) -
KENNICK W. H.,
TURNER R. S.,
BUCK D. K.,
McGILL LOISSATHER,
HARTMANN N. A.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03301.x
Subject(s) - marbled meat , zoology , food science , mathematics , chemistry , biology
SUMMARY –Paired short loins from carcasses representing five degrees of marbling, slight through slightly abundant, were randomly assigned one from each pair to air and vacuum aging in a 35°F cooler before cutting into New York steaks and prepackaging for display. Half of the packaged steaks were held in a dark cooler at 35 ± 2°F for 24 hr before being placed in a lighted, open‐top display case; the orher half was put immediately into the display case. Color description and color desirability of all steaks were evaluated daily by a three‐member panel. Case life was terminated when a visible spot resulting from formation of metmyoglobin appeared on the surface of the meat. Vacuum‐aged short loins had a higher yield of trimmed retail cuts than air‐aged short loins. There was no difference in case shrink attributable to type of aging. The steaks held in a dark cooler for 24 hr had 23.8 hr less case life than those put immediately into the lighted display case. Degree of marbling had a significant positive linear effect on color description scores at 24 and 48 hr post‐cutting, but did not affect color desirability score. Marbling had a significant curvilinear effect on case life with slight (the least) and slightly abundant (the greatest) amounts having the shortest case life.