CENTRALIZED PACKAGING OF BEEF LOIN STEAKS WITH DIFFERENT OXYGEN-BARRIER FILMS - PHYSICAL AND SENSORY CHARACTERISTICS Academic Article uri icon

abstract

  • ABSTRACTVacuum packaged beef strip loins (n = 72) were stored (2 1C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2C or 7C) up to 6 days in oxygenpermeable film or up to 30 days in vacuum packages (medium or high oxygenbarrier film). Steaks displayed at 2C, rather than 7C, tended to have higher overall appearance scores especially when steaks were from 12 or 24 day subprimals. Overall palatability of vacuum packaged steaks was unacceptable after 1015 days of display. Vacuum packaged steaks can be displayed for 10 days if: (1) steaks are from relatively fresh subprimals, (2) steaks are vacuum packaged with high oxygenbarrier film, and (3) steaks are displayed at 2C. Although visual scores for vacuum packaged steaks were acceptable for 2030 days, offodors and offflavors were limiting factors in determining shelflife.

published proceedings

  • JOURNAL OF FOOD SCIENCE

author list (cited authors)

  • GRIFFIN, D. B., SAVELL, J. W., SMITH, G. C., VANDERZANT, C., TERRELL, R. N., LIND, K. D., & GALLOWAY, D. E.

citation count

  • 16

complete list of authors

  • GRIFFIN, DB||SAVELL, JW||SMITH, GC||VANDERZANT, C||TERRELL, RN||LIND, KD||GALLOWAY, DE

publication date

  • July 1982

publisher