Evaluation of the storage life of vacuum packaged Australian beef.

Autor: Rodas-González A; Department of Animal and Food Science, Texas Tech University, Lubbock 79409, United States. argenisrodas@yahoo.es, Narváez-Bravo C, Brashears MM, Rogers HB, Tedford JL, Clark GO, Brooks JC, Johnson BJ, Rathmann RJ, Miller MF
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2011 May; Vol. 88 (1), pp. 128-38. Date of Electronic Publication: 2010 Dec 10.
DOI: 10.1016/j.meatsci.2010.12.013
Abstrakt: To establish the shelf-life of vacuum packaged Australian beef, 15 Strip-loins and 15 Cube-rolls for each Processor (A, B, and C) were evaluated at two week intervals (since wk 10 to 20). Steaks on the trays were placed in retail cabinets at 3 °C. Shelf-life evaluation was based on off-odor (only at week 10), microbial analysis, lipid oxidation, and color assessment by trained panelist and Hunter colorimeter. Panelists detected "slightly off-odor" in both primal cuts for Processors B and C (P<0.05). Processor A primal cut steaks displayed better color scores as well as CIE L*, a*, b*, Chroma and Hue values during storage and display period than steaks from the other processors. Also, primal cuts from Processor A showed lower microbial counts and TBARS values with respect to other processors during the trial. Processor A cuts showed improved shelf life attributes initially which helps to explain its slow shelf-life deterioration.
(Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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