Effects of packaging atmospheres and injection enhancement on beef postmortem proteolysis, instrumental tenderness, sensory traits, and display color
| dc.contributor.author | Grobbel, Jeannine Patricia | |
| dc.date.accessioned | 2007-08-01T15:14:57Z | |
| dc.date.available | 2007-08-01T15:14:57Z | |
| dc.date.graduationmonth | August | en |
| dc.date.issued | 2007-08-01T15:14:57Z | |
| dc.date.published | 2007 | en |
| dc.description.abstract | The objectives were to determine the effects of packaging and injection-enhancement on beef sensory attributes, postmortem proteolysis, and color. Muscles from USDA Select, A-maturity carcasses were fabricated into 2.54-cm steaks on d 7 postmortem. In Experiment 1, longissimus lumborum (n=14 pairs) muscles were used. Packaging treatments were: vacuum packaging (VP); 80% O2/20% CO2 (HiO2); 0.4% CO/35% CO2/64.6%N2 (ULO2CO); 0.4% CO/99.6% CO2; 0.4% CO/99.6% N2; or 0.4% CO/99.6% Ar. In Experiment 2, longissimus lumborum (n=12 pairs); semitendinosus (n=12 pairs); and triceps brachii (n=24 pairs) muscles from one carcass side were injection-enhanced or non-enhanced. Steaks were packaged into VP, HiO2, or ULO2CO MAP. Steaks packaged in HiO2 MAP were in dark storage (2°C) for 4 d and all other steaks for 14 d. Steaks were displayed under fluorescent lighting for 7 d. Trained color panelists assigned color scores. Steaks for tenderness, cooked color, and sensory were cooked to 70°C. Steaks packaged in VP or ULO2 with CO MAP had little or no discoloration. Steaks packaged in HiO2 MAP discolored faster (P < 0.05) and more (P < 0.05) than steaks in other packaging treatments. Steaks packaged in HiO2 MAP were less tender (P < 0.05) than other treatments at the end of display, but had 10 d less aging due to shorter dark storage. Steaks packaged in HiO2 had the lowest (P < 0.05) a* values for internal cooked color of all treatments and exhibited premature browning. Enhanced steaks were more tender (P < 0.05) than non-enhanced steaks. Sensory panelists found that non-enhanced steaks packaged in ULO2CO MAP or VP were more tender (P < 0.05), had more (P < 0.05) beef flavor, and had less (P < 0.05) off-flavors than steaks packaged in HiO2 MAP. Off-flavors for steaks packaged in HiO2 MAP often were described as oxidative and rancid. Enhanced steaks had more (P < 0.05) off-flavors than non-enhanced steaks. Postmortem proteolysis measured by desmin degradation was not affected (P > 0.05) by packaging. Steaks packaged in ULO2 plus CO MAP had superior color stability, tenderness, and sensory attributes compared to steaks in HiO2 MAP. | en |
| dc.description.advisor | Michael E. Dikeman | en |
| dc.description.degree | Doctor of Philosophy | en |
| dc.description.department | Department of Animal Sciences and Industry | en |
| dc.description.level | Doctoral | en |
| dc.description.sponsorship | This project was funded, by beef and veal producers and importers through their $1-per-head checkoff and was produced for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association and Kansas Beef Council. | en |
| dc.identifier.uri | http://hdl.handle.net/2097/361 | |
| dc.language.iso | en_US | en |
| dc.publisher | Kansas State University | en |
| dc.subject | Beef | en |
| dc.subject | Modified Atmosphere Packaging | en |
| dc.subject | Color | en |
| dc.subject | Sensory Traits | en |
| dc.subject | Postmortem Proteolysis | en |
| dc.subject | Injection Enhancement | en |
| dc.subject.umi | Agriculture, Food Science and Technology (0359) | en |
| dc.title | Effects of packaging atmospheres and injection enhancement on beef postmortem proteolysis, instrumental tenderness, sensory traits, and display color | en |
| dc.type | Dissertation | en |
