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Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days

Łopacka, Joanna, Półtorak, Andrzej, Wierzbicka, Agnieszka
Meat science 2016 v.119 pp. 147-153
beef, carbon dioxide, color, drip loss, lipid peroxidation, longissimus muscle, modified atmosphere packaging, myoglobin, oxidation, physicochemical properties, shear stress, steaks
The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas composition (80% O2/20% CO2) was used for MAP and VSP-MAP packaging. CIE L*a*b* color parameters of VSP-MAP samples were similar to those kept in MAP and significantly higher to those stored in VSP. Myoglobin oxidation was more evident in VSP-MAP and MAP samples than in VSP indicating increased oxidation processes. However, storage in MAP resulted in greater lipid oxidation compared both to VSP and VSP-MAP. No differences between treatments were observed in terms of Warner–Bratzler shear force values and drip loss. In general, these results suggest that the combination of VSP and MAP methods may be an efficient way to reduce negative quality changes typical for both systems used separately.