Evaluation of the storage life of vacuum packaged Australian beef

A. Rodas-González, C. Narváez-Bravo, M. M. Brashears, H. B. Rogers, J. L. Tedford, G. O. Clark, J. C. Brooks, B. J. Johnson, R. J. Rathmann, M. F. Miller

Research output: Contribution to journalArticlepeer-review

29 Scopus citations


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.

Original languageEnglish
Pages (from-to)128-138
Number of pages11
JournalMeat Science
Issue number1
StatePublished - May 2011


  • CIELab
  • Shelf-life
  • Spoilage bacteria
  • Vacuum packaging


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