期刊
MEAT SCIENCE
卷 124, 期 -, 页码 1-8出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.10.004
关键词
Modified atmosphere packaging; Beef; Oxygen concentration; Colour; TBARS
资金
- European Regional Development Fund under the Innovative Economy Operational Programme [WND-POIG.01.03.01-00-204/09]
This paper reports the impact of modified atmosphere gas compositions with different concentrations of C(O)2/O-2/N-2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2 degrees C for 12 days. The gas compositions were as follows: (i) 50% O-2/20% CO2/30% N-2 (MAP1), (ii) 65% O-2/20% CO2/15% N-2 (MAP2) and (iii) 80% O-2/20% CO2 (MAPS). 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 x 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. (C) 2016 Published by Elsevier Ltd.
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