U.S. Choice grade beef loins and ribs were aged to determine the effect of vacuum packaging for 7 and 15 days at 32° and 40° F on sensory characteristics, microbial counts and weight loss. Vacuum packaging had no significant influence on tenderness, flavor and juiciness but produced a highly significant reduction in weight loss during aging. Surface bacterial counts were significantly less on the vacuum packaged portions than the portions not packaged.
No takes yet. Share an insight, caveat, or question.
MINKS et al. (1972) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: