PHYSICAL AND SENSORY CHARACTERISTICS OF VACUUM PACKAGED BEEF ROUND STEAKS AS INFLUENCED BY POSTMORTEM AGE AND STORAGE-TEMPERATURE Academic Article

abstract

• Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2C or 7C before retail display. Steaks cut at 3 days had less (P < 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P < 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. Copyright 1982, Wiley Blackwell. All rights reserved

authors

• Griffin, Davey
• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

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

citation count

• 4

complete list of authors

• GRIFFIN, DB||SAVELL, JW||SMITH, GC||LIND, KD||GALLOWAY, DE

publication date

• September 1982

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1982.tb05030.x

start page

• 1746

end page

• 1748

volume

• 47

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x