scholarly journals Alternative Merchandising Strategy of the Beef Top Round

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
K. J. Puga ◽  
J. B. VanBuren ◽  
J. A. Nasados ◽  
B. J. Buseman ◽  
P. D. Bass ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Shear Force ◽  
Thiobarbituric Acid ◽  
Fiber Direction ◽  
Color Analysis ◽  
Statistical Analysis System ◽  
Color Uniformity ◽  
Retail Display ◽  
Tbars Values ◽  
Analysis System

ObjectivesThe study objectives were to compare the deep (D) vs. superficial (S) portions of the beef top round (NAMI #169A PSO1), semimembranosus (SM) muscle, for tenderness, lipid oxidation, and color.Materials and MethodsTo simulate the retail setting, USDA Choice top rounds (n = 12) were purchased from a commercial food distributer and delivered to the University of Idaho Meat Science Laboratory under refrigeration. Top rounds were aged for 21 to 24 d from their pack date prior to removing the SM for subsequent analysis. Four steaks were cut from each SM proximally to distally. To account for steak location, steaks were systematically assigned to one of the following analyses; Warner-Bratzler Shear Force (WBSF) measurement, lipid oxidation using the Thiobarbituric Acid Reactive Substances (TBARS) method, subjective and objective color analysis on the whole steak to calculate color uniformity (two-toning), and subjective and objective color of a steak separated into D and S portions. The separating cut was made approximately two inches from the superficial edge of the steak. After cutting, WBSF steaks were cooked on clamshell grills to an internal temperature of 71°C. Steaks were then chilled overnight before 6 cores were sheared perpendicular to the muscle fiber direction on a WBSF machine. Steaks were sampled and evaluated for TBARS on Days 0 and 4 of retail display, while color was evaluated subjectively and objectively on Days 0, 1, 2, 3, and 4 of retail display. Steaks used for TBARS and color analysis were placed on white Styrofoam trays, overwrapped with an oxygen permeable PVC film, and displayed in a glass-fronted retail display case at 3°C for 4 d to simulate retail display. Data were analyzed using the mixed models procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) and significance was determined at P < 0.05.ResultsMean Warner-Bratzler shear force values were lower (P = 0.0012) in the S (4.2 kg) than the D (5.2 kg) portion of the SM. On Day 0, D and S portions had similar TBARS values (0.172 vs. 0.118 mg MDA/kg Meat); yet, by Day 4, the D portion had substantially greater TBARS values than the S portion (0.497 vs. 0.194 mg MDA/kg Meat; treatment × day of retail display interaction, P < 0.0001). The D portion was lighter (higher L*; P < 0.0001) colored than the S portion. Furthermore, the D portion became less red compared to the S portion during simulated retail display (treatment × day of retail display interaction; P < 0.0001). The whole steak had greater levels of two-toning initially, as well as throughout the 4 d of retail display, compared to the D and S portions (treatment × day of retail display interaction; P < 0.0001). Therefore, cutting top round steaks into a D and S portion would result in the steaks being more uniform in color. Additionally, the S portion has longer shelf-life as well as improved tenderness compared to the D portion.ConclusionIn conclusion, the S portion may be able to generate a premium compared to the whole steak at the retail level because of its superiority in color to the D portion and more uniform color compared to the whole steak.

scholarly journals Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
A. L. Uhlenkott ◽  
J. M. Lancaster ◽  
I. W. Riley ◽  
J. A. Nasados ◽  
M J. Colle ◽  
...  
Keyword(s):  
Potato Starch ◽  
Positive Control ◽  
Negative Control ◽  
Color Analysis ◽  
Statistical Analysis System ◽  
Respective Treatment ◽  
Off Flavors ◽  
Retail Display ◽  
Analysis System ◽  
The University

ObjectivesThe objective of the study was to determine the functionality of potato starch by-product (PS) as a phosphate replacement in cooked turkey breasts for cook yield, subjective color, objective color, and consumer acceptability.Materials and MethodsFour inclusion levels of PS (0.2%, 0.5%, 0.7%, and 1%) were tested along with a negative control (no phosphate; NEG) and a positive control (sodium phosphate; POS). Frozen turkey breasts (NAMI #P2015; n = 36) were delivered to the University of Idaho Meat Science Laboratory, thawed for 10 d at 2°C, pumped with their respective treatment solutions to 110% of green weight, and placed in individual vacuum sealed cook-in bags. Turkey breasts were tumbled for 30 min, cooked to an internal temperature of 73.9°C, and chilled overnight at 2°C. On d 0, external color was measured on all turkey breasts, and a single breast from each treatment was randomly selected for initial internal color, cook loss, and consumer sensory panel. The remaining turkey breasts were displayed in a glass-fronted retail display case at 3°C for 21 d to simulate retail display. On d 21, the same analysis was conducted as 0 d. Continuous data were analyzed using MIXED procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) whereas binomial data were analyzed using the GLIMMIX procedure; significance was determined at P < 0.05.ResultsThe model was not significant (P = 0.19) with regard to cook yield percentage and therefore no mean comparisons were able to be made. External color on d 0 was not different (P > 0.05) between treatments. Internal yellowness was greater (P < 0.01) in breasts formulated with 1% PS than all other treatments, whereas redness was greater in POS and 0.7% PS breasts than all other treatments. Subjective color analysis indicated the greatest amount (P < 0.01) of two-toning on the cut surface was the 1% PS followed by the 0.7% PS with NEG and 0.2% PS having the least amount of two-toning. Consumer taste panel evaluations were not different between treatment for mean overall acceptance, juiciness, or tenderness. There were significant off-flavors observed between treatments (P < 0.001). The 0.7% PS had the most detectable off-flavor and was greater than all other treatments (P < 0.05). The NEG treatment had the least frequency of detectable off-flavors (P < 0.05). The 0.7% PS had the most frequency of detectable off-flavors with nearly 35% of the respondents reporting.ConclusionIn conclusion, PS could be an acceptable replacement for POS in cooked turkey breasts if used at levels that do not impart an off-flavor.

scholarly journals 97 Impact of diet on shelf life of beef steaks

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 55-55
Author(s):  
Nicolas Bland ◽  
Felipe Ribeiro ◽  
Nicolas Herrera ◽  
Kellen Hart ◽  
Morgan Henriott ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Selection Criterion ◽  
Thiobarbituric Acid ◽  
Experimental Unit ◽  
Beef Steaks ◽  
Retail Display ◽  
Tbars Values

Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

scholarly journals Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Iulia Movileanu ◽  
Máryuri T. Núñez de González ◽  
Brian Hafley ◽  
Rhonda K. Miller ◽  
Jimmy T. Keeton
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Beef Patties ◽  
Tbars Values ◽  
Dose Levels

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

scholarly journals Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on antioxidant capacity and oxidative status in rabbit burgers after cooking

2016 ◽  
Vol 24 (2) ◽  
pp. 121 ◽  
Author(s):  
S. Mancini ◽  
G. Preziuso ◽  
G. Paci
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Antioxidant Capacity ◽  
Storage Time ◽  
Curcuma Longa ◽  
Thiobarbituric Acid ◽  
Antioxidant Effect ◽  
Thiobarbituric Acid Reactive Substances ◽  
Reducing Ability ◽  
Tbars Values

<p>The aim of this study was to evaluate the effects of turmeric powder and ascorbic acid on lipid oxidation and antioxidant capacity in cooked rabbit burgers. The burgers were derived from 3 different formulations (C, control, with no additives; Tu with 3.5% of turmeric powder and AA with 0.1% of ascorbic acid) and were stored at 4°C for 0 and 7 d and cooked. The lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and antioxidant capacity (2,2-azinobis-[3 ethylbenzothiazoline-6-sulfonic acid] {ABTS}, 1,1-diphenyl-2-pircydrazyl [DPPH] and ferric reducing ability [FRAP]) were evaluated. A significant interaction between storage time and formulation (P&lt;0.001) was observed for DPPH, FRAP and TBARS in cooked burgers. At day 0 and day 7, the DPPH value was higher in Tu and AA compared to C burgers. At day 0, C showed a lower level of FRAP than the Tu and AA burgers. At day 7, the FRAP values tended to decrease but remained significantly higher in Tu and AA compared to C burgers. Lipid oxidation at day 0 in Tu and AA showed lower TBARS values compared to C burgers. The addition of 3.5% turmeric powder in rabbit burgers exerts an antioxidant effect during storage and it seems more effective in controlling lipid oxidation than ascorbic acid after cooking.</p>

scholarly journals Effect of Cooking Methods on the Nutritive Value and Lipid Oxidation of Two Cricket Species Consumed In Cameroon

2021 ◽  
pp. 11-23
Author(s):  
Noel Tenyang ◽  
Bernard Tiencheu ◽  
Abazidi Mamat ◽  
Ludovine Ateufack Mawamba ◽  
Roger Ponka
Keyword(s):  
Lipid Oxidation ◽  
Iodine Value ◽  
Nutritive Value ◽  
Thiobarbituric Acid ◽  
Dry Weight ◽  
Acid Value ◽  
Proximate Analysis ◽  
Cooking Methods ◽  
Caloric Content ◽  
Tbars Values

Aims: The present study was performed in order to evaluate the effect cooking on the proximate composition and lipid oxidation of two cricket species (Hieroglyphus daganensis and Paracinema tricolor) commonly consumed in Cameroon. Study Design: Paracinema tricolor and Hieroglyphus daganensis harvesting, cleaning, killing, cooking and drying, evaluation the effect cooking treatment on the nutritive value and lipid oxidation of these crickets species. Place and Duration Study: University of Maroua, Cameroon and University of Yaounde I in Cameroon from November 2018 to July 2019. Methodology: The two types of crickets after harvesting and transporting to the laboratory, were killed by freezing at -20°C for 24 hours. Common cooking methods (pan roasting and pan frying) were used to cook it. The raw, roasted and fried crickets were left at ambient temperature and then one part was transformed into powder using an electric grinder. Before analysis, the powders and the whole samples were stored at 4°C. The ash, lipid, protein, carbohydrates and crude fibber content were determined in powder samples. The oil was extracted from whole samples of raw, roasted and fried insects. Various chemical parameter (acid value, peroxide value, iodine value and thiobarbituric acid) were used to assess crickets’ lipid qualities during the cooking methods. Results: The proximate analysis of raw samples revealed that the ash content of Paracinema tricolor and Hieroglyphus daganensis was 3.17% and 3.49% (% of dry weight) respectively. The lipid content was generally high ranging from 15.80% to 18.10% and the protein content ranged from 41.69% to 48.59%. The raw Paracinema tricolor compared to Hieroglyphus daganensis was found to have the higher contents of lipid, protein and energy.  All the cooking methods increased the lipid, protein and ash contents, as well as the calorie values of the two cricket’s species, while the moisture content was reduced. The free fatty acids and thiobarbituric acid reactive substances (TBARS) values of the two crickets’ oil were significantly increased after roasting and frying processing. Iodine value decreased. Conclusion: From these results, it can be concluded that soaking combined with frying method appeared to be the best cooking method in the two species of crickets in terms of caloric content and lipid oxidative stability.

scholarly journals Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle

2014 ◽  
Vol 4 (1) ◽  
pp. 135 ◽  
Author(s):  
Agustinelli Silvina Paola ◽  
Yeannes Maria Isabel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Scomber Japonicus ◽  
Color Analysis ◽  
Fish Fillet ◽  
Southwest Atlantic

<p>The aim of the present work was to analyze the effect of frozen storage on biochemical characteristics in mackerel (<em>Scomber japonicus</em>). Fresh mackerel captured from Southwest Atlantic Ocean was frozen and then stored at -19 ± 1 ºC for one year. Biochemical analyses were done at established sampling times: total volatile basic nitrogen (TVB-N), fatty acid profile, thiobarbituric acid values (TBA-RS) and colour determinations. After twelve months TVB-N increase correlated (R<sup>2</sup>: 0.888) with storage time indicating the effect of enzymatic activity. Lipid content presented high degree of unsaturation, EPA (eicosapentaenoic acid; C20:5 w-3) and DHA (docosahexaenoic acid; C22:6 w-3) acids prevail among total w-3 acids. During frozen storage, polyunsaturated fatty acids, w-3 and Polyene Index (EPA + DHA ? C16) contents decreased. Frozen storage of whole mackerel caused important changes in fatty acid composition simultaneously with an increase in lipid oxidation in fillets, measured as TBA-RS. Dark muscle was more sensitive to lipid oxidation than the light muscle. Color analysis showed that <em>L*</em> value was the parameter which presented more changes during frozen storage indicating loss of lightness in the dorsal and ventral fish fillet areas. The increase in b* value on the ventral zone indicated the presence of yellow pigments as result of lipid oxidation. Although the frozen storage technique represents important changes in mackerel samples, the high values of PUFA in muscle are still high over other fish species making mackerel an important nutritional resource.</p>

scholarly journals Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage

2020 ◽  
Vol 8 (1) ◽  
pp. 81
Author(s):  
Ayse Demirbaş
Keyword(s):  
Lipid Oxidation ◽  
Lipid Peroxide ◽  
Thiobarbituric Acid ◽  
Nile Perch ◽  
Refrigerated Storage ◽  
Color Analysis ◽  
Red Cabbage ◽  
Fresh Fish ◽  
Tbars Assay ◽  
Cabbage Extract

This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4  1°C. Untreated and treated samples were examined from day 0 to 10 during refrigerated storage using thiobarbituric acid reactive substances (TBARS) assay, peroxide value (PV), pH and color analysis. Samples treated with red cabbage extract showed less degradation due to lipid oxidation compared to untreated samples. Lipid peroxide values on treated samples showed benefits through day-6. This work shows that red cabbage antioxidant extracts represent an inexpensive and natural method for reducing oxidative spoilage of fresh fish.

scholarly journals Edible Coating and Temperature Affect Meat Quality of Vacuum Packaged Lamb Meat

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. S. Cordeiro ◽  
L. A. Forato ◽  
R. Bernardes Filho ◽  
R. T. Nassu
Keyword(s):  
Lipid Oxidation ◽  
Meat Quality ◽  
Shear Force ◽  
Edible Coating ◽  
Control Test ◽  
Lamb Meat ◽  
Tbars Values ◽  
And Control ◽  
Control Samples

ObjectivesPackaging affects meat quality and durability because it can modify the environment around the product, creating conditions that delay deterioration reactions. During refrigerated storage of fresh meat, physical, chemical, microbiological and sensory changes may occur. Thus, to meet consumer needs, such as quality, convenience, and longer shelf life, it is necessary to extend the meat shelf life. An alternative is the use of edible coatings, which can be applied as primary packaging. This study aimed to evaluate the effect of chitosan and zein coatings on the meat quality of vacuum-packaged lamb meat stored for 57 d in two different temperatures.Materials and MethodsLongissimus muscle (right and left sides) from male lambs with the same diet and genetic group obtained from five animals were cut onto 2.5cm thickness steaks, randomized equally and distributed into three treatments: control (no coating), coated with chitosan (1% w/v)/0.5% glycerol (w/v) solubilized in 1% lactic acid (v/v) and coated with zein (4% w/w)/0.5% pink pepper oil (w/w) solubilized in 70% ethanol. Samples were then vacuum packaged (permeability rate: 2000 cm3/m224 h), stored for 57 d at two different temperatures (1°C and 5°C) and evaluated every 14 d by the following analyses: pH, instrumental color, water holding capacity (WHC), shear force, and TBARS- lipid oxidation. Lamb meat coated with zein or chitosan were submitted to a difference from the control test (the sample without any coating). Data were analyzed by ANOVA, and when a significant difference was found, SNK and Dunnet tests were applied for the quality analyses and sensory difference, respectively. For color analysis, ΔE = [(ΔL*)2 + (Δa*)2 + (Δb*)2]1/2 was also calculated.ResultsCoating, temperature and time showed significant differences (p < 0.05) for some of the studied variables except for WHC. A triple interaction was also found for all variables. At 1°C, ΔE from chitosan samples showed low values (ΔE = 1.95), meaning that color differences would not be noticed by time up to 29 d, although at 57 d values were 12.68. At the same temperature, zein containing samples when compared between 1 and 57 d, ΔE values varied from 5.51 to 11.42 where color changes were noticeable. At the end of 57 d, chitosan coated samples showed lower values of L* (lighter) and a* (less red) compared to zein coated and control samples. Generally, shear force values showed lower values by times, although chitosan showed higher values at 5°C. pH values varied from 5.09 to 5.48, temperature and coating did not affect this parameter, only time. For TBARS values, the highest value (0.238 mg MDA kg–1 sample) was found in the chitosan sample at 57 d at 5°C. Samples containing zein, for both temperatures, showed lower TBARS values if compared with chitosan. In this study, chitosan had a negative effect to lipid oxidation and shear force with higher values if compared to the others. In the difference from control test, lamb meat coated with zein was considered different with an average value = 4, which means moderate/great difference, (p < 0.05) from chitosan and control samples.ConclusionZein was more effective for showing lower values of TBARS and for not affecting shear force if compared to chitosan and control samples and can be used as an alternative for edible coating.

scholarly journals Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1786
Author(s):  
Juan M. Pérez-Andrés ◽  
Janna Cropotova ◽  
Sabine M. Harrison ◽  
Nigel P. Brunton ◽  
Patrick J. Cullen ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Atmospheric Plasma ◽  
Chicken Breast ◽  
Different Types ◽  
Potential Applications ◽  
Tbars Values ◽  
The Stability ◽  
The Impact

Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.

scholarly journals Retail Display Lighting and Packaging Type May Influence Beef Flavor and Oxidative Stability

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Cramer ◽  
J. F. Legako ◽  
J. C. Brooks
Keyword(s):  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Gluteus Medius ◽  
Triceps Brachii ◽  
Beef Flavor ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Muscle Types ◽  
Psoas Major ◽  
The Impact

ObjectivesThis study aimed to evaluate the impact of retail display lighting and packaging type on beef flavor and lipid oxidation in five muscles.Materials and MethodsSubprimals (n = 40 strip loins, 60 shoulder clods, 60 tenderloins, 24 inside rounds, 60 top butts) were randomly collected from separate carcasses. At 7d postmortem muscles (Longissimus lumborum, LL; Triceps brachii, TB; Psoas major, PM; Semimembranosus, SM; Gluteus medius, GM) were fabricated and sliced to 2.54cm steaks. Per muscle, 120 steaks were randomly assigned to packaging treatments: vacuum rollstock (ROLL); high-oxygen (80% O2/20% CO2; HIOX); overwrapped in a motherbag with carbon monoxide (0.4%CO/30%CO2/69.6%N2; CO); and traditional overwrap (OW), which was vacuum packaged until immediately prior to display. Packages were stored in the dark at 2°C an additional 13 d prior to retail display, then were displayed under fluorescent lights (FL) or light-emitting diodes (LED) with a third treatment in dark storage (DARK). All were held in their respective light treatments at 2°C for 72h, then assigned for trained panels or chemical analysis, vacuum packaged and frozen at –20°C. For sensory analysis steaks were thawed to 4°C and cooked to 71°C. Panelists (n = 8) were trained to evaluate twelve flavors, overall juiciness and tenderness, which were scored on a 100-point scale (0 = not present; 100 = extremely present). Lipid oxidation of raw steaks was quantified as 2-thiobarbituric acid reactive substances (TBARS; mg malondialdehyde (MDA)/kg beef).ResultsNo three-way interaction (P ≥ 0.10) or lighting effect (P ≥ 0.09) was observed for trained panels or TBARS. Cardboard flavor had a muscle×lighting interaction (P = 0.02). In GM, FL had greater (p < 0.05) cardboard than other lighting; in other muscle types lighting was similar. Muscle×packaging influenced three attributes (P ≤ 0.02). Steaks in ROLL were sweeter (p < 0.05) than other packaging in GM, PM and TB; ROLL was juicier (p < 0.05) than other packaging in GM, PM, and SM. Across all packaging types tenderness was greatest for PM, while SM was least tender (p < 0.05) in CO, HIOX and OW packaging. Packaging influenced nine flavors (P ≤ 0.01); ROLL was greatest in beef ID, bloody/serumy, fat-like, umami, and salty, while HIOX scored greatest for oxidized, bitter, and sour. Brown/roasted was greatest (p < 0.05) in HIOX and CO. Muscle impacted liver-like flavor (P = 0.01), which was lower (p < 0.05) in SM than all other muscle types; LL, TB, PM and GM were similar (p > 0.05) for liver-like. Packaging influenced TBARS (p < 0.01); HIOX had the greatest concentration of MDA, followed by CO, OW and ROLL with the lowest (p ≤ 0.05). Muscle influenced TBARS (P < 0.01), where TB was greatest (p < 0.05), followed by SM, PM, and GM, which were similar (p > 0.05); LL had the lowest MDA concentration. Oxidized (P < 0.01, r = 0.34), cardboard (P < 0.01, r = 0.30), bitterness (P < 0.01, r = 0.23), and sourness (P < 0.01; r = 0.22) were positively correlated with TBARS, while beef ID (P < 0.01, r = –0.23), umami (P < 0.01, r = –0.23), and tenderness (P < 0.01; r = –0.21) were negatively correlated.ConclusionRetail display lighting did not directly influence sensory characteristics or lipid oxidation; lighting only impacted cardboard flavor in an interaction with muscle type. These results suggest after 72h retail display, flavor differences between steaks of similar muscle and packaging displayed under LED or fluorescent lights may not be distinguishable.

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