Physical and Sensory Characteristics of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

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Abstract
Vacuum packaged strip loins and top rounds were fabricated into loin steaks and round roasts and treated, respectively, with 3 and 2% Dermatex® Food Grade (DFG), an acetylated monoglyceride. Samples were then vacuum packaged and stored at 2 ± 2°C for up to 49 (steaks) and 56 (roasts) d. Mean lean color (vacuum packaged and oxygenated), surface discoloration and overall appearance scores were not consistently different between treated and control steaks and roasts regardless of storage time. No consistent differences were observed in pH values of the lean and purge, percentage moisture or sensory evaluations of steaks and roasts treated with DFG before storage.