Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature
GRIFFIN, D. B. ; SAVELL, J. W. ; SMITH, G. C. ; LIND, K. D. ; GALLOWAY, D. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1982
Oxford, UK : Blackwell Publishing Ltd
Published 1982
| ISSN: |
1750-3841
|
|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
|
| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
|
| Notes: |
Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color.
|
| Type of Medium: |
Electronic Resource
|
| URL: |
| _version_ | 1798290348402802689 |
|---|---|
| autor | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. |
| autorsonst | LIND, K. D. GALLOWAY, D. E. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1982.tb05030.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240485955 |
| insertion_date | 2012-04-26 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1982 |
| publikationsjahr_facette | 1982 |
| publikationsjahr_intervall | 8019:1980-1984 |
| publikationsjahr_sort | 1982 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 47 (1982), S. 0 |
| search_space | articles |
| shingle_author_1 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. |
| shingle_author_2 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. |
| shingle_author_3 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. |
| shingle_author_4 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. |
| shingle_catch_all_1 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature Blackwell Publishing Ltd Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. 1750-3841 17503841 |
| shingle_catch_all_2 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature Blackwell Publishing Ltd Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. 1750-3841 17503841 |
| shingle_catch_all_3 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature Blackwell Publishing Ltd Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. 1750-3841 17503841 |
| shingle_catch_all_4 | GRIFFIN, D. B. SAVELL, J. W. SMITH, G. C. LIND, K. D. GALLOWAY, D. E. Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature Blackwell Publishing Ltd Two steaks were removed from the semitendinosus, semimembranosus and biceps femoris muscles at 3, 6 or 9 days postmortem and vacuum packaged. Steaks were stored for 48 hr at 2°C or 7°C before retail display. Steaks cut at 3 days had less (P 〈 0.05) surface discoloration than those removed at 6 or 9 days. In most comparisons, steaks removed at 3 days were more desirable (P 〈 0.05) in overall appearance than steaks removed at either 6 or 9 days and stored at either temperature. Storage temperature did not accelerate lean color development for vacuum packaged beef round steaks. With increasing time postmortem before fabrication into steaks, longer storage periods may be needed before display to allow devet opment of proper lean color. 1750-3841 17503841 |
| shingle_title_1 | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| shingle_title_2 | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| shingle_title_3 | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| shingle_title_4 | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:18.689Z |
| titel | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| titel_suche | Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ240485955 |