Effects of Antioxidant Application and Retail Display on Sensory, Shelf Life, and Oxidative Stability of Beef Striploin Steaks
Keywords:beef, striploin, antioxidant, shelf life, sensory
Beef strip-loin steaks were treated with GRAS (generally recognized as safe) approved antioxidant formulations: citric acid (CIT) 0.3%, synthetic butylated hydroxyanisole/butylated hydroxytoluene (SYN) 0.08% and a control (CON) of distilled water. Strip-loins (IMPS # 180) (n = 32) at postmortem day 14, 21, and 28 were removed from vacuum packages and fabricated into 2.54-cm steaks. Steaks (n = 63) were randomly assigned to treatment groups (n = 21 samples/treatment). After treatment steaks were over-wrapped, and placed in simulated retail display for five display days (DD). Sensory attributes were not affected by treatment (P > 0.05). SYN treatment maintained strip-loin color (P < 0.05) while CON and CIT exhibited additional discoloration in DD 4 and 5 compared to SYN across ageing periods. CON and CIT contained additional browning in DD 3-5 (P < 0.05) than SYN. SYN exhibited greater a* values through DD periods (P < 0.05) when compared to CON or CIT. SYN exhibited greater oxymyoglobin level (P = 0.03) and reduced metmyoglobin levels (P < 0.05) throughout DD and PM ageing. CON and CIT exhibited increased oxidation on DD 1, 3, and 5 compared to SYN (P < 0.05). SYN application prolonged retail display shelf life by maintaining color and reducing lipid oxidation without negatively affecting sensory attributes.