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Systems for Prolonged Storage of Beef Quarters.

G C Smith1, R D Simmons1, Z L Carpenter1

  • 1Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, Texas 77843.

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For 14-day beef storage, polyvinyl chloride (PVC) film wrapping yielded the best results. However, even optimal 21-day storage methods did not ensure desirable beef quality.

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Area of Science:

  • Food Science
  • Meat Science
  • Food Preservation

Background:

  • Beef quality and shelf-life are critical concerns in the food industry.
  • Effective preservation techniques are essential to maintain beef's sensory and microbial qualities during storage.

Purpose of the Study:

  • To evaluate the efficacy of different storage treatments on beef quarters.
  • To determine optimal conditions for extending the shelf-life of beef quarters.

Main Methods:

  • Beef quarters were subjected to various storage conditions.
  • Treatments included different storage durations (14 or 21 days), PVC film wrapping, sodium hypochlorite (NaOCl) spraying, and atmospheric conditions (nitrogen vs. ambient air).

Main Results:

  • Polyvinyl chloride (PVC) film wrapping, with or without NaOCl spraying, provided the best results for 14-day storage.
  • For 21-day storage, PVC film wrapping or unprotected quarters (with or without NaOCl spraying) showed the best outcomes.
  • Nitrogen atmosphere did not consistently reduce bacterial counts or improve visual appearance.
  • Optimal storage methods for 21 days did not yield beef that was desirable in appearance or condition.

Conclusions:

  • PVC film wrapping is a beneficial treatment for short-term beef storage (14 days).
  • Longer-term storage (21 days) presents challenges, with current methods yielding suboptimal beef quality.
  • Further research is needed to develop more effective methods for preserving beef quality over extended periods.