Effects of Fresh and Frozen Storage on Palatability, Oxidative Rancidity and Color of Packaged Beef Steaks

Abstract

The purpose of this study was to determine the effects of home freezing on enhanced (E: tripolyphosphate/sodium chloride/rosemary oleoresin) or non-enhanced (N) Longissimus or Semimembranosus steaks, in modified atmosphere packaging (MAP: 80% O2 and 20% CO2), vacuum packaging (VP), or polystyrene trays over-wrapped with polyvinyl chloride (PVC). Storage periods were as follows: 3 d refrigeration (2.2 C), or 15, 30, 60, or 90 d frozen (-14.4C). Steaks were evaluated for Warner-Bratzler shear force (WBSF), oxidative rancidity, trained panel sensory attributes, odor, packaged oxygen percentages, purge loss, and objective lean color values. It was found that enhanced steaks possessed greater objective tenderness than non-enhanced counterparts throughout the storage periods and were more acceptable for longer frozen storage periods than non-enhanced from a sensory evaluation perspective. Enhanced MAP steaks were unacceptable after 60 d frozen storage from a sensory aspect. It is recommended that non-enhanced MAP and PVC steaks be used quickly by the consumer and not frozen for any period of time within the original packaging. Purge loss was significant for frozen steaks stored in VP systems, and MAP Longissimus steaks revealed excessive purge loss after 60 d frozen storage.