Abstract
ABSTRACTWholesale beef cuts were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l‐3°C for 7, 14, 21, 28 or 35 days. Purge loss, trim loss, muscle color and odor were not generally affected by degree of vacuum. Fat appearance and surface discoloration ratings for primal cuts favored the use of a high level of vacuum in three of five storage intervals. Total desirability ratings for primal cuts packaged with high vacuum were higher than those for primal cuts packaged with low vacuum at all five storage intervals. Cuts from the low vacuum treatment had consistently higher numerical values for trim loss than did cuts from intermediate or high vacuum level groups, but these differences were not statistically significant. Degree of vacuum used during storage of primal cuts did not generally affect the peripheral discoloration, surface discoloration or total desirability of subsequent retail steaks. However, among primal cuts stored for 21 days, peripheral discoloration and total desirability scores were lowest (P < 0.05) for retail cuts from the low vacuum treatment. Differences in juiciness, flavor desirability, overall satisfaction and Warner‐Bratzler shear values for retail steaks were not related to the degree of vacuum used to store primal cuts.
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