Answers are grounded in this paper and cite their sources.
Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC‐ST), vacuum packaged steaks (VP‐ST), vacuum packaged subprimals (VP‐SP), and subprimals held in air (Air‐SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off‐flavor intensity of PVC‐ST which was higher (P < 0.05) than other treatments. Warner‐Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.
No takes yet. Share an insight, caveat, or question.
Oreskovich et al. (1988) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: