Premium
Effect of Prerigor Pressurization on the Retail Characteristics of Beef
Author(s) -
KOOHMARAIE M.,
KENNICK W. H.,
ELGASIM E. A.,
DICKSON R. L.,
SANDINE W. E.
Publication year - 1983
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.1365-2621.1983.tb14953.x
Subject(s) - loin , significant difference , zoology , food science , chemistry , mathematics , biology , statistics
Loin steaks were obtained from eight utility cows and ground beef from the bottom round of four choice steers. One side was randomly assigned to be prerigor pressurized (PRP) and the other side served as control (CON). Steaks and ground beef were displayed under simulated retail conditions for 5 and 3 days, respectively. PRP significantly improved lean color of the steaks for the first 4 days of display period. PRP steaks were significantly less discolored at the 5th day. No significant difference for any of the measured traits was observed for samples of ground beef. PRP had no detrimental effect on the case‐life of steaks or ground beef.