Accelerated Postmortem Aging of Beef Utilizing Electronbeam Irradiation and Modified Atmosphere Packaging
Authors:
- Mooha LeeMLMooha Lee
- J. SebranekJSJ. Sebranek
- F.C. ParrishFPF.C. Parrish
- 1 January 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (1) , 133-136
Abstract
The combined effects of electron‐beam irradiation and modified atmosphere packaging (MAP) with 25% CO 2 and 75% N 2 were examined. Steaks from prerigor beef longissimus (lumborum and thoracis) were prepared, placed in MAP, irradiated with 2 kGy, and stored at 15°C or 30°C. Postrigor longissimus steaks from the other half of each carcass were vacuum‐packaged and stored at 2°C. Analysis for tenderness, lipid oxidation, color, and microbial growth were conducted over 2 wk. Aging irradiated prerigor beef at 30°C for 2 days with MAP resulted in similar Warner‐Bratzler shear values as conventional wet aging at 2°C for 7 or 14 days, and steaks did not show discoloration, lipid oxidation, or microbial spoilage.Keywords
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