Centralized Packaging of Beef Loin Steaks with Different Oxygen‐Barrier Films: Physical and Sensory Characteristics Academic Article uri icon

abstract

  • Vacuum packaged beef strip loins (n = 72) were stored (2 ° 1°C) for either 0, 12 or 24 days before fabrication; steaks were packaged and displayed (2°C or 7°C) up to 6 days in oxygen‐permeable film or up to 30 days in vacuum packages (medium or high oxygen‐barrier film). Steaks displayed at 2°C, rather than 7°C, 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 10–15 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 oxygen‐barrier film, and (3) steaks are displayed at 2°C. Although visual scores for vacuum packaged steaks were acceptable for 20–30 days, off‐odors and off‐flavors were limiting factors in determining shelf‐life. Copyright © 1982, Wiley Blackwell. All rights reserved

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

  • 15

publication date

  • July 1982

publisher