期刊
MEAT SCIENCE
卷 94, 期 4, 页码 447-454出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.03.032
关键词
Modified atmosphere packaging; Gas to meat ratio; Meat quality; Sensory analysis
资金
- ProSafeBeef - Advancing Beef Safety and Quality through Research and Innovation
- European Commission [FOOD-CT-2006-36241]
Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O-2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14 days at 4 degrees C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P > 0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P < 0.05) and 14 (P < 0.001) of storage. Chemical and sensory detection of lipid oxidation in beefsteaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life. (C) 2013 Elsevier Ltd. All rights reserved.
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