| Three experiments were conducted to evaluate the effects of distribution temperature abuse on beef striploin steaks at -1.1°C and 4.4 °C (experiment 1), -2.2 °C, 3.3 °C, and 8.8 °C (experiment 2) and 0.55 °C or 6.1 °C (experiment 3). Fresh beef striploin subprimals were purchased, and randomly assigned to a storage temperature for seven (7) days within each experiment (1, 2, and 3). Subprimals were fabricated into 2.54 cm-thick steaks, weighed, placed onto a styrofoam tray, over-wrapped with a poly-vinyl chloride film, and placed into a three-tiered retail display case set at 2 °C for seven (7) days. In experiment 3, a 25% antioxidant (Rosemary) solution was topically applied to the steak surface. Throughout all experiments, steaks were assessed for visual and instrumental color, Microbial spoilage (Aerobic Plate Counts, APC), and thiobarbaturic acid reactive substance assay (TBARS). Microbial spoilage rates increased (P < 0.05) with muscles stored in warmer distribution temperatures during simulated retail display (Exp. 1), and APC values increased (P < 0.05) as were displayed for a greater time in simulated retail display (Exp. 2). Redness (a*) values were reported different. Instrumental redness (a*) readings decreased significantly (P < 0.05) as storage temperature for muscle sections and simulated display period increased for steaks in experiment 2. Steaks receiving the application of rosemary had lower (P < 0.05) instrumental redness (a*) values as simulated retail display increased. Sensory panelists rated steaks from Experiment 1 and 2 had less surface discoloration after simulated retail distribution periods at colder temperatures (-1.1 °C and -2.2 °C). Unfortunately, the combination of Rosemary and colder distribution temperatures did not ( P < 0.05) improve surface discoloration scores in Experiment 3. |
