Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses. (March 2020)

• Record Type: Journal Article
• Authors: Lu, Xiao; Cornforth, Daren P.; Carpenter, Charles E.; Zhu, Lixian; Luo, Xin
• Is Part Of: Meat science. Volume 161(2020)
• Publication Date: 2020-03
• Subjects: Dark-cutting beef -- Modified atmosphere packaging -- Oxygen concentration -- Color; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.107999
• Languages: English
• ISSNs: 0309-1740

Abstract

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.