Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources

Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources

The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses (Small00 to Small100 marbling score, n=16). Subpr...

Full description

Bibliographic Details
Main Authors:	Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Samantha N. Barker
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2022-08-01
Series:	Meat and Muscle Biology
Subjects:	aging retail display trained descriptive panel volatile compounds vacuum packaged
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/13725/

Similar Items

Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging
by: Dale R Woerner, et al.
Published: (2023-07-01)

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions
by: Tristan M. Reyes, et al.
Published: (2022-02-01)

Consumer Liking and Descriptive Flavor Attributes of M. Longissimus Lumborum and M. Gluteus Medius Beef Steaks Held in Varied Packaging Systems
by: Jacqueline Ponce, et al.
Published: (2019-05-01)

Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging
by: Gabriela M. Bernardez-Morales, et al.
Published: (2023-07-01)

Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display
by: Madison P. Wagoner, et al.
Published: (2022-09-01)

Influence of Aging Temperature and Duration on Flavor and Tenderness Development of Vacuum-Packaged Beef Longissimus
by: Dale R Woerner, et al.
Published: (2023-05-01)

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness
by: Bradley Johnson, et al.
Published: (2020-11-01)

Design of vacuum packaging machine/
by: 404059 Lee, Chi Heng
Published: (1985)

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days
by: Andrea J. Garmyn, et al.
Published: (2020-08-01)

Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem
by: Andrea J. Garmyn, et al.
Published: (2020-08-01)

The microbiology of beef from carcass chilling through primal storage to retail steaks
by: Siobhán McSharry, et al.
Published: (2021-01-01)

Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks
by: C.L. Lorenzen, et al.
Published: (2019-07-01)

VISUAL PERCEPTION OF PRIMARY DISPLAY PANEL OF COFFEE PACKAGING
by: Wirania Swasty, et al.
Published: (2020-03-01)

Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
by: C. Elia, et al.
Published: (2011-03-01)

Cooking Method and USDA Quality Grade Affect Consumer Palatability and Flavor of Beef Strip Loin Steaks
by: Andrea J. Garmyn, et al.
Published: (2019-10-01)

Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments
by: Jacqueline Ponce, et al.
Published: (2020-11-01)

Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films
by: Tristan M. Reyes, et al.
Published: (2022-01-01)

Quality of vacuum packaged beef as affected by aqueous ozone and sodium citrate treatment
by: Li Zhang, et al.
Published: (2020-01-01)

Expression of Beef- Versus Dairy-Type in Crossbred Beef × Dairy Cattle Does Not Impact Shape, Eating Quality, or Color of Strip Loin Steaks
by: Blake A Foraker, et al.
Published: (2022-09-01)

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
by: Manuel Sebastian Hernandez, et al.
Published: (2023-03-01)

Monitoring the effect of active packaging films with silver-kaolinite using different packaging systems on the quality of beef meat
by: Z.A. Nur Hanani, et al.
Published: (2022-10-01)

Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus
by: Dale R Woerner, et al.
Published: (2022-07-01)

Vacuum Packaging Requirements for MEMS and Characterization Techniques
by: Luca Mauri, et al.
Published: (2020-12-01)

Microbial Profile Evaluation of Beef Steaks From Different Packaging and Retail Lighting Display Conditions
by: Colton L. Smith, et al.
Published: (2021-06-01)

Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging
by: Md. Abdul Karim, et al.
Published: (2020-12-01)

Influence of Treatment with Sodium Benzoate and Packaging on quality of Catla (Catla catla) steaks during Chilled Storage
by: Jaydip G Kedar, et al.
Published: (2022-02-01)

Presence of Phthalates in Vacuum Packaged Kashar Cheeses Sold Retails in Türkiye
by: Mustafa Kılıç, et al.
Published: (2023-12-01)

Survival and Environmental Stress Resistance of Cronobacter sakazakii Exposed to Vacuum or Air Packaging and Stored at Different Temperatures
by: Yichen Bai, et al.
Published: (2019-02-01)

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice
by: Ashley N. Arnold, et al.
Published: (2024-02-01)

INVESTIGATION OF SANITARY-HYGIENIC CHARACTERISTICS OF MULTILAYER POLYMER FILMS USED FOR VACUUM PACKAGING MODIFIED BY NATIVE ANTIMICROBIAL COMPONENTS
by: O. B. Fedotova, et al.
Published: (2016-07-01)

Improving of fatty acids profile of fillets shehri (Lethrinus microdon) during freezing by packaging under vacuum system
by: Soad VOSTAIEA, et al.
Published: (2017-08-01)

Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
by: J. C. Brooks, et al.
Published: (2021-12-01)

The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef
by: Carlos A. Conte-Junior, et al.
Published: (2020-04-01)

Effect of vacuum packaging on the shelf-life and quality of Hypophthalmichthys molitrix fillets during storage in refrigerator temperature
by: M Javaheri Baboli, et al.
Published: (2015-05-01)

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness
by: Dale R Woerner, et al.
Published: (2021-12-01)

Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures
by: Haojie Yu, et al.
Published: (2022-12-01)

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions
by: Bonny Dadji Stéphane Serge, et al.
Published: (2017-12-01)

High Vacuum Packaging of MEMS Devices Containing Heterogeneous Discrete Components
by: Ping Guo, et al.
Published: (2021-09-01)

Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage
by: Giuliana Siddi, et al.
Published: (2023-06-01)

Correlation of Bioelectrical Impedance With Freshness Quality Attributes of Beef Longissimus Lumborum Steaks
by: Christopher I. Vahl, et al.
Published: (2021-05-01)