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Shrouding, Spray‐chilling and Vacuum‐packaged Aging Effects on Processing and Eating Quality Attributes of Beef
Author(s) -
LEE LAUREN M.,
HAWRYSH ZENIA J.,
JEREMIAH LESTER E.,
HARDIN ROBERT T.
Publication year - 1990
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.1365-2621.1990.tb03913.x
Subject(s) - tenderness , food science , vacuum packing , shrinkage , zoology , chemistry , materials science , biology , composite material
Sixteen beef sides were shrouded or unshrouded and then chilled using a conventional air or a water spray‐chilling system. After chilling, the semitendinosus (ST) muscle was excised from each side, cut into four roasts, vacuum‐packaged and aged for 3, 10, 24, or 38 days. Spray‐chilling of shrouded and unshrouded sides was more effective than air chilling in lowering muscle temperature after cooling 8 hr. Unshrouded, spray‐chilled sides had the least shrinkage after 24 hr. Trained panel scores and instrumental analysis of cooked roasts showed meat tenderness and juiciness were unaffected by shrouding and chilling methods; however, roasts aged 24 and 38 days were more tender than those aged 3 days.