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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.,
SAVELL J. W.,
SMITH G. C.,
LIND K. D.,
GALLOWAY D. E.
Publication year - 1982
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.1365-2621.1982.tb05030.x
Subject(s) - vacuum packing , biceps , zoology , food science , chemistry , anatomy , medicine , biology
Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P < 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P < 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.