Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging.
color
cook loss
lipid oxidation
storage life
vacuum packaging
warner-bratzler shear force
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
31 Jul 2023
31 Jul 2023
Historique:
received:
13
07
2023
revised:
26
07
2023
accepted:
28
07
2023
medline:
12
8
2023
pubmed:
12
8
2023
entrez:
12
8
2023
Statut:
epublish
Résumé
Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films VPA (250 µ nylon/EVOH/enhanced polyethylene coextrusion), VPB (250 µ nylon/EVOH/enhanced polyethylene coextrusion), or VPC (125 µ nylon/EVOH/enhanced/polyethylene coextrusion). Steaks placed in VPA were lighter (L*) and redder (a*) in surface color (
Identifiants
pubmed: 37569190
pii: foods12152922
doi: 10.3390/foods12152922
pmc: PMC10418377
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Agricultural Research Service
ID : 58-6010-1-005
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