title: Evaluation of three vacuum packaging methods for retail beef loin cuts.
abstract: 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.
authors.affiliation: Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa. Electronic address: PStrydom@arc.agric.za.
authors.forename: Phillip E
authors.initials: PE
authors.lastname: Strydom
authors.affiliation: Animal Production Institute, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa.
authors.forename: Michelle
authors.initials: M
authors.lastname: Hope-Jones
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal; D010858:Pigmentation; D014618:Vacuum
keywords: Colour; Purge; Tenderness; Vacuum packaging; Vacuum-skin packaging