Abstract

The aim of this study was to evaluate how different packaging methods and aging times affect beef meat quality traits. The packaging methods tested were high-oxygen modified atmosphere (MAP), vacuum packaging, and vacuum skin packaging. Ten young bulls (16-25 months old) from two farms were slaughtered the same day according to standard routines at a commercial Swedish slaughter plant. M. longissimus dorsi (LD) from both sides were cut from the carcass day 1 post mortem, vacuum packed and aged 7 days. The LDs were cut into 3.5 cm steaks and stored in vacuum pack, MAP or skin pack for an additional 7 or 14 days. After storage the steaks were frozen (-20°C). Samples were heat treated in a water bath until an end temperature of 73°C. The perceived tenderness was shown to be significantly different between the packaging methods. The 7-day steaks and the MAP 21-day steaks were perceived to be the least tender, whereas the vacuum packed and skin packed steaks stored 21 days were perceived to be the most tender. The samples aged in MAP had lower water-holding capacity, higher shear-force and lower juiciness and flavour intensity than all other samples

Keywords

Ageing; beef; packaging; shear force; sensory analysis

Published in

Conference

Internationak Congress of Meat Science and Technology

SLU Authors

• Lagerstedt Norström, Åsa

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundesjö Ahnström, Maria

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Lundström, Kerstin

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Permanent link to this page (URI)

https://res.slu.se/id/publ/28076