Abstract
ABSTRACT Steaks from three different muscles stored for up to 24 weeks in nominally anoxic packaging and then displayed for up to 30 h revealed that muscles differed considerably in color stability and retail properties. After prolonged storage and display psoas major (PM) displayed the most and longissimus (LD) displayed the least surface discoloration. PM and semimembraneous (SM) were more susceptible to metmyoglobin formation than LD. However, PM lost redness at the fastest rate. LD samples generally received the highest retail appearance scores and PM the lowest. SM had the most pronounced off‐odors after prolonged storage and display. LD samples had a retail case‐life of 30 h after 14 weeks while SM and PM had retail case‐lives of 30 h after twelve and seven weeks, respectively. Consequently, retail performance following nominally anoxic storage is clearly muscle dependant.
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