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The Effect of Finish and Ripening Period of Beef on the Keeping Quality of the Meat Quick Frozen and Stored for Fifteen Months¹

Purdue University Agricultural Experiment Station

Abstract

1. Changes in chemical constituents of beef stored frozen for 15 months were not of sufficient magnitude to indicate spoilage.
   
2. Palatability tests of beef stored in a frozen condition for 15 months showed slight, but definite deterioration in quality of the product.
   
3. Studies of frozen stored beef indicate that the muscle fibers and bundles can be subjected to freezing temperatures for as long as 15 months without undergoing appreciable histological change.
   
4. No relationship was found between the finish of the steers, length of the ripening period of the carcass, and the chemical, palatability and histological changes that resulted from storage in the frozen state.
   

¹ Journal paper no. 183, Purdue University Agricultural Experiment Station. From the Departments of Agricultural Chemistry, Home Economics and Animal Husbandry.