http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Quality and Palatability of Beef Steaks from Subprimals Subjected to Various Frozen/Refrigerated Storage Parameters
Beef steaks from ribeye rolls and top sirloin butts were evaluated to determine how refrigerated and/or frozen storage impacted purge, color, cooking yields, tenderness, and consumer acceptability. Treatments included: frozen subprimals/frozen steaks; frozen subprimals/refrigerated steaks; refrigerated subprimals/frozen steaks; refrigerated subprimals/refrigerated steaks. For subprimals, treatment had minimal impact on purge, however, purge varied (P < 0.0001) among steak treatments with refrigerated/refrigerated being the lowest. For ribeye steaks, cook yield was highest (P < 0.05) for refrigerated/refrigerated. Refrigerated/refrigerated ribeye steaks had among the lowest WBS force values, and no differences (P > 0.05) in consumer ratings were observed for ribeye steaks. Frozen/frozen top sirloin steaks had the lowest (P < 0.05) consumer ratings for overall liking, flavor, and juiciness. Storage conditions played a greater role for quality and consumer acceptability for top sirloin steaks than ribeye steaks. Overall, freezing subprimals and steaks posed the greatest challenge in quality and palatability. The electronic version of this dissertation is accessible from https://hdl.handle.net/1969.1/197410
Master of Science Texas A&M University 2022 https://hdl.handle.net/1969.1/197410