Evaluation of beef steak flavor development in vacuum rollstock packaging under two lighting sources

The objective of this study was to determine the influence lighting type and display duration on flavor development in multiple beef muscles. Paired top sirloin butts, strip loins, tenderloins were collected from USDA Low Choice carcasses (Small00 Small100 marbling score, n = 16). Subprimals wet-aged absence light for 7 d post-mortem at 0 4⁰C before being fabricated into 2.54 cm steaks representing Gluteus medius (GM), Longissimus lumborum (LL), Psoas major (PM). Steaks packaged individually vacuum rollstock packaging (VRP), assigned either light-emitting diode (LED) or fluorescent (FLUR) cases a period 0, 2, 6, 10 d. All trained descriptive panel analysis (n 384) volatile compound cooked medium degree doneness (71⁰C). Trained panelists evaluated samples identity, brown/roasted, bloody/serumy, fat-like, liver-like, oxidized, umami, sweet, salty, bitter, sour, overall tenderness, juiciness attributes. Two-way interactions occurred between duration, showing increased tenderness sooner during LED steaks, lower umami intensity FLUR after (P < 0.001). Lighting muscle showed more tender LL PM ≤ also concentrations 2,3- Butanedione under ethyl benzene  0.043), while greater alcohols carboxylic acids 0.046). Discriminate function analyses used evaluate relationships sensory attributes compounds. Nonetheless, no clear impact compounds steaks.