Author/Authors :
Rodas-Gonzلlez، نويسنده , , A. and Narvلez-Bravo، نويسنده , , C. and Brashears، نويسنده , , M.M. and Rogers، نويسنده , , H.B. and Tedford، نويسنده , , J.L. and Clark، نويسنده , , G.O. and Brooks، نويسنده , , J.C. and Johnson، نويسنده , , B.J. and Rathmann، نويسنده , , R.J. Dwayne Miller، نويسنده , , M.F.، نويسنده ,
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.
Keywords :
Spoilage bacteria , Shelf-Life , Vacuum packaging , CIELab , TBARS
