title: Evaluation of the storage life of vacuum packaged Australian beef.
abstract: To establish the shelf-life of vacuum packaged Australian beef, 15 Strip-loins and 15 Cube-rolls for each Processor (A, B, and C) were evaluated at two week intervals (since wk 10 to 20). Steaks on the trays were placed in retail cabinets at 3 °C. Shelf-life evaluation was based on off-odor (only at week 10), microbial analysis, lipid oxidation, and color assessment by trained panelist and Hunter colorimeter. Panelists detected "slightly off-odor" in both primal cuts for Processors B and C (P<0.05). Processor A primal cut steaks displayed better color scores as well as CIE L*, a*, b*, Chroma and Hue values during storage and display period than steaks from the other processors. Also, primal cuts from Processor A showed lower microbial counts and TBARS values with respect to other processors during the trial. Processor A cuts showed improved shelf life attributes initially which helps to explain its slow shelf-life deterioration.
authors.affiliation: Department of Animal and Food Science, Texas Tech University, Lubbock 79409, United States. argenisrodas@yahoo.es
authors.forename: A
authors.initials: A
authors.lastname: Rodas-González
authors.forename: C
authors.initials: C
authors.lastname: Narváez-Bravo
authors.forename: M M
authors.initials: MM
authors.lastname: Brashears
authors.forename: H B
authors.initials: HB
authors.lastname: Rogers
authors.forename: J L
authors.initials: JL
authors.lastname: Tedford
authors.forename: G O
authors.initials: GO
authors.lastname: Clark
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.forename: B J
authors.initials: BJ
authors.lastname: Johnson
authors.forename: R J
authors.initials: RJ
authors.lastname: Rathmann
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000818:Animals; D001315:Australia; D002417:Cattle; D003116:Color; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D006801:Humans; D050356:Lipid Metabolism; D008460:Meat; D018482:Muscle, Skeletal / Q000378:metabolism*; D009812:Odorants / Q000032:analysis; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D017392:Thiobarbituric Acid Reactive Substances