Recently, the USDA-AMS posted a notice on the Federal Register for comments on modernizing standards to allow for the use of documentation of actual age or dentition, a method used by the USDA’s Food Safety Inspection Services (FSIS), when determining beef carcass quality grades.
Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.
The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.
