THE INFLUENCE OF AGING BEEF IN VACUUM |
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| Authors: | DANIEL MINKS WILLIAM C STRINGER |
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| Affiliation: | Dept. of Food Science &Nutrition, University of Missouri, Columbia, MO 65201 |
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| Abstract: | U.S. Choice grade beef loins and ribs were aged to determine the effect of vacuum packaging for 7 and 15 days at 32° and 40° F on sensory characteristics, microbial counts and weight loss. Vacuum packaging had no significant influence on tenderness, flavor and juiciness but produced a highly significant reduction in weight loss during aging. Surface bacterial counts were significantly less on the vacuum packaged portions than the portions not packaged. |
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