2021-08-032021-08-032021-052021-05May 2021https://hdl.handle.net/2346/87470Descriptive trained sensory attributes were analyzed to understand the effect of lighting types and duration of retail display on vacuum rollstock packaged beef steaks. Gluteus medius (GM), Longissimus lumborum (LL), and Psoas major (PM) steaks were fabricated from vacuum packaged subprimals at 7 d postmortem, packaged in rollstock vacuum packaging (VRP), and aged for an additional 7 d before being randomly assigned to a lighting display of either fluorescent (FLUR) or light-emitting diode (LED) for 0, 2, 6, or 10 d. Trained descriptive panelists were asked to evaluate steaks cooked to a medium degree of doneness, 71.0 °C, for positive and negative attributes, overall juiciness, and overall tenderness values. Lighting type and d of display interacted to impact tenderness and umami flavor scores. Umami flavor scores for both LED and FLUR had similar (P > 0.05) initial flavor intensity at 0 d and showed a decrease (P < 0.05) in umami flavor over time. However, FLUR umami intensity scores at 10 d were lower (P < 0.05) than those in LED lighting at 10 d. Tenderness scores were similar (P > 0.05) for steaks in both the LED and FLUR lighting types at the initial 0 d of display and the final 10 d of display, with an increase (P < 0.05) in tenderness over time. Nonetheless, tenderness scores under FLUR were similar (P > 0.05) from 0 to 6 d; however, d 10 FLUR tenderness scores were similar (P > 0.05) to d 10 LED scores. Tenderness was also impacted by the interaction between lighting type and muscle cuts. For the LL and PM, panelists scored steaks more tender (P < 0.05) under LED lighting compared to those in FLUR displays. The GM was unaffected (P > 0.05) by lighting type. A third interaction between muscle cut and days of age was also determined, showing an increase (P < 0.05) in sour intensity for the LL and PM, with no change (P > 0.05) in values for the GM. Tenderness increased (P < 0.05) for the GM and LL from 0 to 10 d, but values did not change (P > 0.05) for the PM during display. Lighting type influenced (P < 0.05) overall juiciness values, with panelists scoring steaks displayed under LED more desirable (P < 0.05) than those displayed under FLUR lighting. These data indicate that LED is not detrimental to the flavor attributes in vacuum rollstock packaged beef steaks when evaluated by a trained sensory panel.application/pdfengVacuum Rollstock PackageDisplayLightingFluorescentFlavorLight Emitting DiodeThesis2021-08-03Access is not restricted.