Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5791457 | Meat Science | 2014 | 8 Pages |
Abstract
The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21Â days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O2: 20% CO2). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9Â days of simulated retail display. Aging for 6 or 8Â days improved beef tenderness with color stability, instrumental discoloration (R630-R580) and visual color evaluation in MAP similar to those of short-time aged (3Â d) or un-aged (0Â d) beef. Longer aging times (14 and 21Â d) resulted in tenderness values similar to those obtained with meat aged for 8Â days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
M. Vitale, M. Pérez-Juan, E. Lloret, J. Arnau, C.E. Realini,