The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks

Meat Sci. 2018 Nov:145:16-22. doi: 10.1016/j.meatsci.2018.05.017. Epub 2018 May 24.

Abstract

The effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2 for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH.

Keywords: Carbon monoxide; Colour stability; K/S ratios; Meat quality; Packaging; Vacuum packaging.

MeSH terms

  • Animals
  • Carbon Dioxide
  • Carbon Monoxide*
  • Cattle
  • Color*
  • Commerce
  • Food Handling / methods*
  • Food Packaging / methods
  • Food Preservation / methods*
  • Humans
  • Hydrogen-Ion Concentration
  • Light
  • Muscle, Skeletal
  • Nitrogen
  • Oxygen
  • Red Meat / analysis*
  • Temperature*
  • Vacuum*

Substances

  • Carbon Dioxide
  • Carbon Monoxide
  • Nitrogen
  • Oxygen