Journal of Food Science · 1989 · 29 citations · 13 references
AgricultureAnimal SciencesFood ScienceFood MicrobiologyFood PreservationMeat ScienceFood StorageMeat PreservationMeat QualityMeat Shelf LifeMeat StorageMeat TendernessFresh Meat Shelf LifeFrozen Meat StorageMeat Freshness AssessmentMeat Quality During StorageMicrobial Shelf-life Of MeatRefrigerated Meat StorageStorage Effects On Meat QualityVacuum Packaged Meat
ABSTRACT The palatability and storage characteristics of fresh, frozen and precooked beef chuck roasts prepared using added phosphate‐salt and vacuum cooking bags were evaluated. Palatability attributes (tenderness, juiciness, beef flavor intensity, and off‐flavor intensity) of precooked roasts prepared in vacuum cooking bags with phosphate‐salt were as good or better than freshly cooked roasts. Precooked roasts in vacuum cooking bags had the lowest total bacterial counts after storage for 14 and 28 days. A palatable precooked roast beef product was developed that can be stored for 28 days at 4°C.
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