Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

The oxidative stability and sensory quality of chicken breast (m. pectoralis) and thigh (m. peroneus longus) stored in high-oxygen modified atmosphere (MAP-O-2), non-oxygen modified atmosphere (MAP-N-2), or vacuum for up to 9 days at 5 degrees C were investigated. Protein thiol concentration in breasts and thighs decreased significantly between 5 and 9 days storage in MAP-O-2 compared to non-oxygen storage, and resulted in myosin heavy chain disulfide cross-links. Thiol loss and protein cross-link formation were more pronounced in thighs compared to breasts, and a similar tendency was seen for the formation of secondary lipid oxidation products. However, while breast stored in MAP-O-2 clearly scored lower in tenderness and higher in rancidity compared to breast in non-oxygen storage, the effect of MAP-O-2 for the sensory quality of thigh was negligible. These results show that thigh is more suitable for storage in MAP-O-2 than breast, indicating that the negative effect MAP-O-2 may have on the oxidative stability and sensory quality of meat varies between different muscles. (C) 2013 Elsevier Ltd. All rights reserved.