Factors influencing frozen display life of lamb chops and steaks: Effect of packaging and temperature

Moore, V.J.

doi:10.1016/0309-1740(90)90057-d

Cited by 11 publications

(6 citation statements)

References 2 publications

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“…Shelf-life of vacuum packaged supplemented LL was considerably shorter. tiopf (1982) and Moore (1990) working with beef and lamb, respectively, reported similar conclusions. MacDougall et al (1986) exposed LL 24 hr to air and then vacuum-packaged and froze the meat in a moderately high permeability film (Surlyn).…”

Section: Color Variations During Storage or Displaysupporting

confidence: 82%

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Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

Lanari

Cassens

Schaefer

et al. 1993

Journal of Food Science

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We studied effects of freeze-thaw treatments, storage time, light and film permeability on color of frozen longissimus lumborum (LL) muscle from control and vitamin E supplemented (2100 IU/head/day) Holstein steers. Color changes with time were modeled using an exponential decay equation. Dietary vitamin E supplementation increased color stability of frozen LL samples kept at -20°C. After 3 mo of dark storage, saturation index and a* for control LL wrapped in polyethylene were 11.4 and 8.8; for supplemented meat, same conditions, they were 19.0 and 17.0, respectively. Illumination and vacuum packaging increased color changes. Predisplay dark storage of 30 days reduced discoloration of supplemented LL. Repeated freeze-thaw cycles caused'fading of semimembranosus muscle (SM) and the effect was more pronounced in meat from control animals.

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Section: Color Variations During Storage or Displaysupporting

confidence: 82%

“…In that case, shelf-life increased 50%, from 38 to 57 days, whereas for frozen samples packaged in polyethylene or under vacuum, the increment was 2 days. Moore (1990) reported that shelf-life of frozen lamb ribs at -20°C was 51 days and 61 days when meat was previously stored in the dark for 35 days.…”

Section: Color Variations During Storage or Displaymentioning

confidence: 99%

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

Lanari

Cassens

Schaefer

et al. 1993

Journal of Food Science

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show abstract

“…Moreover, since the muscles evaluated clearly differed in their color stability, these differences were reflected in retail appearance ratings. Moore (1990) and Griffin ef al. (1982) reported that rib chops had more color stability than loin chops; and Hood (1984) and Griffin et al (1982) reported that muscles differed in color stability.…”

Section: Resultsmentioning

confidence: 91%

THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES¹

Jeremiah

Gibson

2000

Journal of Muscle Foods

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Steaks from three different muscles stored for up to 24 weeks in nominally anoxic packaging and then displayed for up to 30 h revealed that muscles differed considerably in color stability and retail properties. After prolonged storage and display psoas major (PM) displayed the most and longissimus (LD) displayed the least surface discoloration. PM and semimembraneous (SM) were more susceptible to metmyoglobin formation than LD. However, PM lost redness at the fastest rate. LD samples generally received the highest retail appearance scores and PM the lowest. SM had the most pronounced off‐odors after prolonged storage and display. LD samples had a retail case‐life of 30 h after 14 weeks while SM and PM had retail case‐lives of 30 h after twelve and seven weeks, respectively. Consequently, retail performance following nominally anoxic storage is clearly muscle dependant.

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“…The effect of PEF on meat colour was also tested, as the visual appearance of meat, in particular its colour, is the main factor affecting acceptability at retail (Moore, 1990;Sapp, Williams, & McCann, 1999). Besides, post-mortem ageing has been reported to affect the biochemical processes determining meat colour stability (Feldhusen, Warnatz, Erdmann, & Wenzel, 1995;Ledward, 1985;Tang et al, 2005).…”

Section: Pre-pef Treatment Time Effectmentioning

confidence: 99%

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

et al. 2015

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Factors influencing frozen display life of lamb chops and steaks: Effect of packaging and temperature

Cited by 11 publications

References 2 publications

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES¹

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

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Factors influencing frozen display life of lamb chops and steaks: Effect of packaging and temperature

Cited by 11 publications

References 2 publications

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES1

Effect of Pulsed Electric Field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle

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THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES¹