Abstract
In this study, we evaluated the relationship between quality and freshness traits and torrymeter value of beef loin during storage for 18 days at 4 °C to determine the torrymeter value that defines the maximum shelf life of the meat. The pH, total aerobic bacteria (TAB), and volatile basic nitrogen (VBN) value increased, while the torrymeter value decreased during the storage. The torrymeter value highly correlated with VBN (P < 0.0001), pH (P < 0.0001), TAB (P < 0.0001), instrumental colour a* value (P < 0.0001), and overall acceptability (P < 0.001). Two linear equations were established as the result of stepwise multiple linear regression analysis. According to the equations, the beef loin is completely spoilt if the torrymeter value is 11.82 or less and if the VBN value and a* value are 20 mg/100 g and 18, respectively.
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