@article {youssef2014storage,
	title = {Storage lives of Canadian vacuum packed boneless and bone-in cuts of beef},
	journal = {Meat Science},
	volume = {96},
	number = {1},
	year = {2014},
	note = {<p>n/a</p>
},
	pages = {122},
	publisher = {Elsevier},
	abstract = {<p>Overseas customers for Canadian vacuum packaged beef require assurance of the product{\textquoteright}s storage life, but little information on the storage life of vacuum package beef produced in Canada, or North America generally is available. Therefore, vacuum packaged halved strip loin and halved bone-in loin cuts were obtained from a beef packing plant and stored at 2 {\textdegree}C or - 1.5 {\textdegree}C. Three cuts of each type were sampled when cuts were received and at sequential intervals of 10, 20 or 30 days, as was appropriate, up to 160 days of storage. The odour of each cut was assessed at pack opening, then the cut within the pack was sampled by rinsing. Numbers of aerobes and coliforms in the rinse fluid were determined. Steaks prepared from each cut were displayed and assessed daily for appearance and odour. A steak from each cut was frozen and subsequently assessed for flavour. On both boneless and bone-in cuts the maximum numbers of aerobes and coliforms were attained after about 40 days at 2 {\textdegree}C or 80 days at - 1.5 {\textdegree}C. The maximum numbers of aerobes were about 0.5 log units less, and the maximum numbers of coliforms were up to 2 log unit less on cuts stored at - 1.5 {\textdegree}C than on cuts stored at 2 {\textdegree}C. Boneless or bone-in cuts stored at - 1.5 {\textdegree}C and boneless cuts stored at 2 {\textdegree}C were spoiled by acid/dairy odours and flavours. Bone-in cuts stored at 2 {\textdegree}C were spoiled by putrid odours associated with the bone marrow. Storage lives of strip loins were 80 days at 2 {\textdegree}C or 130 days at - 1.5 {\textdegree}C; and storage lives of bone-in loins were 50 days at 2 {\textdegree}C or 140 days at - 1.5 {\textdegree}C.</p>
},
	author = {Youssef, MK and Badoni, M and Yang, X. and Gill, CO}
}
