Evolution of Refrigerated and Vacuum-Packaged Beef Texture

F. Larenas; F. González; P. Melin; R. Letelier

Evolution of Refrigerated and Vacuum-Packaged Beef Texture

In: 63rd International Congress of Meat Science and Technology

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F. Larenas

F. Larenas ³Departamento de Ciencias Clínicas, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile

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F. González

F. González ¹Departamento de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile

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P. Melin

P. Melin ²Departamento de Agroindustrias, Facultad de Ingeniería Agrícola, Universidad de Concepción, Chile

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, and

R. Letelier

R. Letelier ¹Departamento de Ciencia Animal, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile
⁴Departamento de Patología y Medicina Preventiva, Facultad de Ciencias Veterinarias, Universidad de Concepción, Chile; reinaldletelier@udec.cl

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Type:: Chapter

Pages:: 932–933

DOI:: https://doi.org/10.3920/9789086868605_419

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The choice to buy beef depends on its tenderness and color as the acceptability of a product by the consumers depends on its general appearance. The texture of three beef muscles was observed for 90 days. They were vacuum-packaged and stored at 4±1 °C. The cuts were obtained from the muscles Longissimus lumborum, Semitendinosus, and Quadriceps femoris. These were studied in triplicate, so 9 cuts could be obtained, divided in 11 equal parts. During the first 30 days, they were analyzed every 5 days and during the remaining 60 days, they were analyzed every 15 days. The most significant texture variation was observed during the first 30 days of storage. Afterwards, there was no variability.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Evolution of Refrigerated and Vacuum-Packaged Beef Texture

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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