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

doi:10.1016/j.meatsci.2010.12.013

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 journal › Article › peer-review

29 Scopus citations

Abstract

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 language	English
Pages (from-to)	128-138
Number of pages	11
Journal	Meat Science
Volume	88
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2010.12.013
State	Published - May 2011

Keywords

CIELab
Shelf-life
Spoilage bacteria
TBARS
Vacuum packaging

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title = "Evaluation of the storage life of vacuum packaged Australian beef",

abstract = "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.",

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author = "A. Rodas-Gonz{\'a}lez and C. Narv{\'a}ez-Bravo and Brashears, {M. M.} and Rogers, {H. B.} and Tedford, {J. L.} and Clark, {G. O.} and Brooks, {J. C.} and Johnson, {B. J.} and Rathmann, {R. J.} and Miller, {M. F.}",

year = "2011",

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doi = "10.1016/j.meatsci.2010.12.013",

language = "English",

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AU - Rodas-González, A.

AU - Narváez-Bravo, C.

AU - Brashears, M. M.

AU - Rogers, H. B.

AU - Tedford, J. L.

AU - Clark, G. O.

AU - Brooks, J. C.

AU - Johnson, B. J.

AU - Rathmann, R. J.

AU - Miller, M. F.

PY - 2011/5

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N2 - 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.

AB - 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.

KW - CIELab

KW - Shelf-life

KW - Spoilage bacteria

KW - TBARS

KW - Vacuum packaging

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Evaluation of the storage life of vacuum packaged Australian beef

Abstract

Keywords

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