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Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

Author:
Łopacka, Joanna, Półtorak, Andrzej, Wierzbicka, Agnieszka
Source:
Meat science 2017 v.124 pp. 1-8
ISSN:
0309-1740
Subject:
beef, carbon dioxide, cattle, color, lipid peroxidation, longissimus muscle, modified atmosphere packaging, myoglobin, oxygen, steaks, storage time
Abstract:
This paper reports the impact of modified atmosphere gas compositions with different concentrations of CO2/O2/N2 on physicochemical traits of beef steaks from M. longissimus lumborum and M. gluteus medius. Samples were stored at +2°C for 12days. The gas compositions were as follows: (i) 50% O2/20% CO2/30% N2 (MAP1), (ii) 65% O2/20% CO2/15% N2 (MAP2) and (iii) 80% O2/20% CO2 (MAP3). 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×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.
Agid:
5570689