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Evaluation of Fresh Vacuum‐Packaged Beef Steaks Coated with an Acetylated Monoglyceride
Author(s) -
KEETON J.T.,
LEU R.,
VANDERZANT C.,
BOHAC J.J.,
GRIFFIN D.B.,
SAVELL J.W.,
CROSS H.R.
Publication year - 1988
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.1365-2621.1988.tb08935.x
Subject(s) - food science , aroma , moisture , chemistry , monoglyceride , loin , vacuum packing , fatty acid , biochemistry , organic chemistry
Fresh beef loin steaks were coated with 3% (w/w) acetylated monoglyceride (DFG), vacuum‐packaged and held at 2 ± 2°C for weekly evaluation during a 49‐day storage period. When compared to control steaks, DFG had little effect on lean color, surface discoloration, overall appearance, moisture, pH, and sensory characteristics. DFG maintained an acceptable fat color longer and tended to reduce purge and microbial counts (aerobic, APT, and coliform) during storage. After 49 days, Lactobacillus cellobiosis was the dominant microorganism on treated and control steaks. The uncharacteristic aroma, oily coating and cost of application might outweigh the benefits derived from the use of DFG as an edible coating on steaks.