| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450000 | Meat Science | 2014 | 6 Pages |
•Effects of various vacuum packaging methods on beef quality were studied.•Vacuum packaging of primals and repacking as steaks gave poorer colour and purge.•Vacuum packaging as steaks at deboning gave intermediate colour and drip loss.•Vacuum-skin packaging of steaks reduced drip and improved colour stability.
Meat from beef T-bone cuts was packaged as follows: (1) Sub-primal cuts vacuum packaged (VP) in shrink bags, aged for 14 days, portioned, VP again and aged for a further 7 days (VPR), (2) individual T-bone steaks VP in shrink bags aged for 21 days (VPP), and (3) individual T-bone steaks aged in vacuum-skin packaging (VSP) for 21 days. VSP recorded less purge and showed higher oxymyoglobin values after 2 days and higher chroma after 3 days of aerobic display (P < 0.001) than VPR and VPP. Similar differences in colour stability were recorded for VPP compared to VPR.
