Product Yield and Color of Striploin and Sirloin Cuts Transported at Different Refrigerated Temperatures

Abstract

The objective of this study was to determine the impact of environmental temperature during subprimal transporton moisture loss, color, and tenderness. Cases of striploins (n=24) and sirloins (n=24) were placed on 2 pallets. Each pallet was loaded on a refrigerated truck prechilled to −2.2°C (−2.2FT) or 3.3°C (3.3FT) and transported for 12 h prior to arriving at the South Dakota State University (SDSU) Meat Laboratory. One subprimal was subset from each case for further analysis. Purge loss was measured prior to fabrication into eight 2.54-cm steaks. Steaks were overwrapped and packaged in modified atmosphere packaging prior to a second transport. Four steaks from each subprimal were placed on 1 of 2 pallets. Each pallet was placed on a prechilled refrigerated truck set at −2.2°C or 3.3°C. The steaks were transported for 12 h prior to returning to SDSU, subjected to case life analysis, and stored fresh or frozen. Steaks were evaluated for color, cook loss, purge loss, and Warner-Bratzler shear force. Data were analyzed as a split plot design with main effects of first transport temperature, second transport temperature, and aging day. Data from fresh and frozen product were analyzed separately. Purge loss was increased for 3.3FT sirloins compared with −2.2FT (P=0.0362). L* values for −2.2FT strip steaks were increased (P<0.0001) and purge loss decreased (P=0.0188) compared with 3.3FT steaks. L* values and fresh steak purge loss for 3.3FT sirloins were increased (P=0.0356 and P=0.0460, respectively) compared with −2.2FT steaks. These data indicate varied responses to temperature differences based on subprimal. Thus, a universal recommendation for all meat products could not be made. Further investigation into the impacts of transportation temperatures on various meat products is vital to optimization of the meat supply chain.