EFFECT OF BLADE TENDERIZATION ON STORAGE LIFE RETAIL CASELIFE AND PALATABILITY OF BEEF

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Abstract
Boneless strip loins (n = 90) and inside rounds (n = 90) from Heavy‐Choice, Heavy‐Good and Light‐Good carcasses were randomly assigned to one of six treatments representing combinations of storage interval (7 or 14 days), blade tenderization (prior to or following storage) and packaging (vacuum packages or polyethylene bags). Vacuum packaging was much more satisfactory than polyethylene packaging for maintaining appearance of subprimal cuts following storage and for assuring desirable overall appearance of steaks during retail display. Subprimal cuts should be blade tenderized after, rather than prior to, storage to minimize weight losses of subprimals during storage, but time of blade tenderization did not affect retail caselife or palatability traits. Light‐Good beef was not generally inferior to that from Heavy‐Choice or Heavy‐Good carcasses in storage‐life, retail caselife or palatability if subprimal cuts were stored in vacuum packages. However, Light‐Good strip loins which were blade tenderized prior to storage and stored in polyethylene bags were discolored and unattractive following storage and produced steaks which had very limited retail caselife. Blade tenderization increased tenderness above that achieved by aging alone but did not otherwise affect palatability.

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