Abstract
ABSTRACT The effect of low oxygen storage followed by three aerobic display treatments on color, visual lean color acceptability, microbiological counts and sensory attributes of four beef muscles (M. longissimus thorasic et lumborum (LTL), M. semimembranosus (Sm), M. psoas major (PM) and M. gluteus medius (GM)) was investigated. Low oxygen, gas flushed steaks and vacuum‐packed primals were stored for 3 weeks. At display, packs were either perforating or the steaks were wrapped in an oxygen permeable film. The LTL steaks bloomed at display resulting in a 3 day display life compared to 2 days for the control. The Sm, GM and PM steaks failed to bloom due to oxidation of myoglobin to metmyoglobin during storage. Microbiological and sensory parameters were satisfactory for all muscles and all treatments. Thus, lean color was the limiting factor in the success of this system, which was successful for long term storage of the LTL steaks only.
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