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Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses

Author:
Lu, Xiao, Cornforth, Daren P., Carpenter, Charles E., Zhu, Lixian, Luo, Xin
Source:
Meat science 2020 v.161 pp. 107999
ISSN:
0309-1740
Subject:
beef, beef carcasses, carbon dioxide, color, dark cutting meat, discoloration, lipid peroxidation, longissimus muscle, modified atmosphere packaging, nitrogen, oxygen, pH, slaughterhouses, steaks, thiobarbituric acid-reactive substances
Abstract:
The objective of this study was to investigate the effect of modified atmosphere packaging (MAP) with different oxygen concentrations on color changes of dark-cutting beef steaks from M. longissimus thoraces et lumborum. Four normal-pH (mean pH = 5.52) and four dark-cutting beef carcasses (mean pH = 6.36) were obtained from a commercial abattoir at 48 h post-mortem. The gas compositions in MAP were as follows: (i) 20% O₂/20% CO₂/60% N₂, (ii) 40% O₂/20% CO₂/40% N₂, (iii) 60% O₂/20% CO₂/20% N₂ and (iv) 80% O₂/20% CO₂. Steaks were stored in the dark at 2 °C for 14 days. Surface color of dark-cutting beef steaks was improved (P < .05) by 60%O₂-MAP and 80%O₂-MAP after 4 days storage, to a level similar to the initial normal-pH steaks. Steaks in 60%O₂-MAP and 80%O₂-MAP had lower metmyoglobin reducing activity and higher TBARS values (P < .05), but deeper oxygen penetration depth (P < .05) that may have masked discoloration resulting from metmyoglobin formation under the surface. While both 60%O₂-MAP and 80%O₂-MAP improved the appearance of dark-cutting beef, 60%O₂-MAP may be preferred owing to the lower level of lipid oxidation.
Agid:
6755690