Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus

Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus

The objective was to evaluate the influence of vacuum-packaged aging temperature, duration, and their inter-action on spoilage organism growth, proteolytic activity, and resulting beef tenderness. Paired strip loins were collected from 60 USDA Low Choice beef carcasses (n=60), then assigned a storag...

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Bibliographic Details
Main Authors:	Dale R Woerner, J. C. Brooks, Jerrad F. Legako, M. Sebastian Hernandez, Tommy L. Wheeler
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2022-07-01
Series:	Meat and Muscle Biology
Subjects:	beef spoilage organisms proteolysis volatiles amino acids wet-aging
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/13724/

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