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THE INFLUENCE OF AGING BEEF IN VACUUM
Author(s) -
MINKS DANIEL,
STRINGER WILLIAM C.
Publication year - 1972
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.1365-2621.1972.tb02739.x
Subject(s) - tenderness , food science , flavor , vacuum packing , weight loss , zoology , chemistry , materials science , biology , obesity , endocrinology
U.S. Choice grade beef loins and ribs were aged to determine the effect of vacuum packaging for 7 and 15 days at 32° and 40° F on sensory characteristics, microbial counts and weight loss. Vacuum packaging had no significant influence on tenderness, flavor and juiciness but produced a highly significant reduction in weight loss during aging. Surface bacterial counts were significantly less on the vacuum packaged portions than the portions not packaged.