Date of Graduation

9-2025

Document Type

Thesis

Degree Name

Master of Science in Animal Science (MS)

Degree Level

Graduate

Department

Animal Science

Advisor/Mentor

Vierck, Kelly

Committee Member

Derico Setyabrata

Second Committee Member

Morgan Denzer

Keywords

Beef; Flavor; Palatability; Retail Display; Shelf-Life

Abstract

The objective of the study was to determine: the impact of two retail display cases, three beef muscles, and three packaging schemes on palatability traits, flavor development, lipid oxidation, objective and subjective evaluation of color stability, and microbial shelf-life. No muscle × package × case × day interactions were observed for any instrumental or panelist color evaluation (P > 0.851). No retail case effect was observed for TBARS, consumer sensory evaluation, or cook loss (P >0.05). A muscle × case × package interaction was observed for L* and b* (P< 0.05). No muscle × case × package observations were observed for shelf-life or palatability analyses (P > 0.05). No significant two-way or three-way interactions were observed for evaluation or acceptability of palatability traits analyzed. Tenderness, juiciness, flavor, and overall liking scores were all significantly influenced by muscle effects (P < 0.0001). Lipid oxidation, cook loss, volatile compound analysis, and consumer sensory evaluation were predominantly influenced by muscle and packaging scheme (P < 0.05). Biochemical and structural properties are primary influencers in determining rate of lipid oxidation, tenderness, juiciness, flavor, and cook loss within fresh beef steaks. Retail display case can influence environmental temperature regulation and airflow steaks are subjected to retail display. These factors provide improvements in color stability while maintaining shelf-life and palatability attributes in fresh beef steaks. Muscle type and packaging scheme play a more significant role in quality and shelf-life attributes than retail display case.

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