Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

The effect of storage in high-oxygen atmosphere packaging for 48 h at 4 degrees C on the myofibrillar component of meat toughness was studied performing tensile tests on single muscle fibres, isolated from beef and pork longissimus dorsi (LD). Storage of bovine LD for 48 h in the presence of oxygen significantly increased the breaking strength of single muscle fibres when compared with storage in a 100% nitrogen atmosphere. In contrast, the breaking strength of porcine LD stored for 2 days post-mortem in the presence of oxygen in the packages was not influenced.