Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

Meat Sci. 2017 Feb:124:1-8. doi: 10.1016/j.meatsci.2016.10.004. Epub 2016 Oct 11.

Abstract

This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2 (MAP1), (ii) 65% O2/20% CO2/15% N2 (MAP2) and (iii) 80% O2/20% CO2 (MAP3). Packaging atmosphere did not affect CIEL*a*b* colour coordinates, which were affected by storage time and by muscle type. Lipid oxidation in M. longissimus lumborum was affected by packaging treatment; however packaging treatment×storage time interaction affected lipid oxidation significantly. Results showed that reduction of oxygen from the commercially used 80% to 50% does not negatively impact colour properties and state of myoglobin, but significantly lowers oxidative deterioration of M. longissimus lumborum at the end of storage.

Keywords: Beef; Colour; Modified atmosphere packaging; Oxygen concentration; TBARS.

MeSH terms

  • Animals
  • Cattle
  • Colony Count, Microbial
  • Color
  • Dietary Fats / analysis
  • Food Contamination / analysis
  • Food Microbiology
  • Food Packaging / methods*
  • Food Quality*
  • Food Storage
  • Hydrogen-Ion Concentration
  • Microbial Viability
  • Muscle, Skeletal / chemistry*
  • Myoglobin / metabolism
  • Oxidation-Reduction
  • Oxygen / analysis*
  • Phenotype
  • Red Meat / analysis*
  • Red Meat / microbiology
  • Spectroscopy, Near-Infrared

Substances

  • Dietary Fats
  • Myoglobin
  • Oxygen