Animal age, packaging and antioxidant treatment effects on sensory characteristics of beef Infraspinatus muscle

作者：Wadhwani Ranjeeta^*; Cornforth Daren P; Murdia Lalit K; Whittier Dick

来源：International Journal of Food Science and Technology, 2011, 46(9): 1847-1855.

DOI：10.1111/j.1365-2621.2011.02689.x

• Antioxidants
• beef infraspinatus
• colour
• packaging
• sensory characteristics
• thiobarbituric acid

The objective was to determine effects of animal age, packaging and antioxidant treatment on colour and sensory characteristics of infraspinatus (IF) muscle of the beef shoulder (chuck). IF steaks from older animals (USDA commercial grade; >42 months age) had higher (P < 0.05) muscle pigment levels and redness than young select grade steaks. Steaks in 80% oxygen-modified atmospheric packaging (O(2)-MAP) had higher (P < 0.05) thiobarbituric acid values than steaks in 0.4% carbon monoxide-modified atmospheric packaging (CO-MAP) (1.30 and 0.41, respectively). Descriptive rancidity scores were lowest for select grade steaks in CO-MAP (1.03). Beef flavour intensity was higher (P < 0.05) for steaks in CO-MAP, even though steaks were held longer (21 days) before cooking. Sour/grassy scores were highest (P < 0.05) for steaks in polyvinyl-chloride film (5 days storage), and lowest (P < 0.05) for steaks in CO-MAP, indicating that sour/grassy flavour dissipated at longer storage times.

• 出版日期2011-9