Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2. Issue 7 (30th May 2016)

• Record Type: Journal Article
• Authors: Yang, Xiaoyin; Niu, Lebao; Zhu, Lixian; Liang, Rongrong; Zhang, Yimin; Luo, Xin
• Is Part Of: Journal of food science. Volume 81:Issue 7(2016)
• Page Start: C1692
• Page End: C1698
• Publication Date: 2016-05-30
• Subjects: beef steaks -- color stability -- gas composition -- MAP -- microbiology; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.13345
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: This study was conducted to compare the shelf‐life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O2 MAP (80% O2 /20% CO2 ) and 50% O2 MAP (50% O2 /40% CO2 /10% N2 ). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O2 MAP was superior to OW packaging and 80% O2 MAP in delaying bacterial growth and extending shelf‐life to 20 d. 50% O2 MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O2 MAP and 80% O2 MAP. This study reveals 50% O2 MAP is a realistic alternative to preserve beef steaks efficiently.