Storage and display-life characteristics of beef as affected by prerigor pressurization [Long term storage of meat at refrigerated temperature]

Top round cuts were obtained from sixteen sides of utility cows. Eight sides were randomly assigned as control (CON) and the remainders were prerigor pressurized (PRP) at 15,000 psi for 2 min. The top round from each side was divided into 4 wholesale cuts, vacuum packaged, heat-shrunk and randomly assigned to 0, 3, 5 or 7 weeks of storage at -1.6±1°C. Upon completion of each storage interval, wholesale cuts were removed from the storage area, purge losses determined and samples for microbial counts obtained. Two boneless steaks were prepared from each wholesale cut and displayed for 5 d at 1-3°C with 1076 lux fluorescent lighting for 12 h each day. Purge loss differed (P