Subprimals can be stored in a vacuum package for extended periods of time at low storage
temperatures. The number of days that subprimals may be held before processing
can be influenced by the distribution chain, accessibility, and subprimal price fluctuations.
Extended vacuum storage before grinding could affect biochemical, oxidative, and
microbial properties of these subprimals and influence sensory properties. Our objective
was to determine the effects of two subprimal types (chuck roll and knuckle), two
quality grades (Premium Choice and Select), and three vacuum-packaged storage aging
times before processing (7, 21, and 42 days) on ground beef patty sensory properties.
