Savell J W, Smith G C, Hanna M O, Vanderzant C
Meats and Muscle Biology Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.
J Food Prot. 1981 Dec;44(12):923-927. doi: 10.4315/0362-028X-44.12.923.
U.S. Choice boneless beef strip loins from four suppliers were used to determine the effect of using previously vacuum-packaged beef subprimals and the effect of using subprimals at different storage intervals--0, 14 or 28 days--after arrival at our laboratory on the retail appearance of steaks packaged in 75% O + 25% CO. After packaging, steaks were stored for 9 days in the dark in a 1 ± 1-C refrigerated cooler and displayed under 1030 lux of incandescent light in a retail case for 4 days at 2 ± 2 C. Selected subprimals were repackaged and held at 1 ± 1 C for 9 days in the dark and steaks were removed and packaged in polyvinyl chloride (PVC) film and displayed for 4 days to serve as display controls. With regard to surface discoloration, overall appearance and off-odor scores, modified gas atmosphere (MGA)-packaged steaks from strip loins fabricated at Day 0 were not different (P>.05) from PVC-packaged steaks, however, MGA-packaged steaks from strip loins fabricated at Day 14 or Day 28 were less desirable (P<.05) than PVC-packaged steaks or steaks that were MGA-packaged on Day 0. When comparisons of retail appearance characteristics were made among loins from different suppliers, the results were mixed; data from steaks that were MGA-packaged at Day 14 revealed (P<.05) differences among loins from different suppliers in surface discoloration and off-odor while data from steaks that were MGA-packaged at Day 28 revealed no (P>.05) differences among loins from different suppliers in surface discoloration or overall appearance. Data indicate that modified gas atmosphere packaging of beef loin steaks can be successful if very fresh subprimals are used; however, extended vacuum-storage of beef subprimals (14 or 28 days) did not provide raw material that was amenable to subsequent storage-display in modified gas atmosphere packages.
选用来自四个供应商的美国精选去骨牛柳，以确定使用预先真空包装的牛肉分割肉的效果，以及在运抵我们实验室后不同储存间隔（0、14或28天）的分割肉对包装在75%氧气 + 25%二氧化碳环境中的牛排零售外观的影响。包装后，牛排于1±1°C的冷藏库中在黑暗中储存9天，然后在2±2°C下于零售展示柜中在1030勒克斯的白炽灯下展示4天。挑选的分割肉重新包装后于1±1°C在黑暗中保存9天，然后取出牛排用聚氯乙烯（PVC）薄膜包装并展示4天作为展示对照。关于表面变色、整体外观和异味评分，第0天加工的牛柳经气调包装（MGA）的牛排与PVC包装的牛排没有差异（P>0.05），然而，第14天或第28天加工的牛柳经MGA包装的牛排比PVC包装的牛排或第0天经MGA包装的牛排更不理想（P<0.05）。当比较不同供应商牛柳的零售外观特征时，结果参差不齐；第14天经MGA包装的牛排数据显示（P<0.05）不同供应商的牛柳在表面变色和异味方面存在差异，而第28天经MGA包装的牛排数据显示不同供应商的牛柳在表面变色或整体外观方面没有差异（P>0.05）。数据表明，如果使用非常新鲜的分割肉，牛肉牛柳牛排的气调包装可以成功；然而，牛肉分割肉延长真空储存（14或28天）并不能提供适合随后在气调包装中储存展示的原材料。
