Abstract

The aim of this study was to evaluate the quality traits of raw (color, weight loss and pH) and cooked meat (cooking loss and shear force) with three combined forms of preservation (refrigerated and freezed), and packing (vacuum packaging, tray with plastic film of polyviinylchloride (PVC), and PVC plastic foil + aluminum). Samples taken from Longissimus thoracis muscles were distributed in the following treatments: T1: control, meat evaluated in the following treatments: T1: control, meat evaluated immediately (48 h postmortem). T2: vacuum packed and refrigerated for 15 days. T3: packaged in tray with plastic film of PVC and frozen for 15 days. T4: wrapped with plastic PVC + aluminum foil and frozen for 15 d. The effect of treatments was significant (P<0.05) for shear force, redness (a value), chroma, and water holding capacity parameters. The T2 samples were tender that the rest and showed less redness and more water holding capacity. Under freezing, T4 resulted in lower cooking losses that T3 samples. The results indicate that cold preservation methods (refrigeration vs. frozen) and type of packaging affects the quality of beef.