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 a...

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Veröffentlicht in:Journal of food protection 1983-10, Vol.46 (10), p.878-882
Hauptverfasser: Koohmaraie, Mohammad, Kennick, Walter H, Elgasim, Elgasim A, Dickson, Robert L, Sandine, William E
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container_end_page 882
container_issue 10
container_start_page 878
container_title Journal of food protection
container_volume 46
creator Koohmaraie, Mohammad
Kennick, Walter H
Elgasim, Elgasim A
Dickson, Robert L
Sandine, William E
description 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
doi_str_mv 10.4315/0362-028X-46.10.878
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title Storage and display-life characteristics of beef as affected by prerigor pressurization [Long term storage of meat at refrigerated temperature]
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