Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat.
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Beef loin steaks of different grades (Prime, Choice and Good) were packaged and stored in polyvinyl chloride (PVC) film for 0-6 days and in high-oxygen barrier (HOB) film for 0-28 days. Grade had no significant effect (P > 0·05) on the aerobic plate count and did not result in major differences in the distribution of types in the microflora of steaks. Of the sensory characteristics examined, mean surface discoloration and mean overall appearance scores of Prime and Choice steaks packaged and stored in HOB film often were higher (P < 0·05) than those of Good steaks. Differences in metmyoglobin formation among steaks from the three grades were attributed to differences in the inherent characteristics of the muscles; muscle fibers from Prime and Choice samples were probably more red (as evidenced by greater marbling ability), while muscle fibers of Good samples were probably more white (as evidenced by lesser marbling ability). Red muscles have greater cytochrome activity, which will help reduce metmyoglobin to myoglobin in the absence of oxygen.
author list (cited authors)
Correale, K. K., Savell, J. W., Griffin, D. B., Acuff, G. R., & Vanderzant, C
complete list of authors
Correale, KK||Savell, JW||Griffin, DB||Acuff, GR||Vanderzant, C