The effect of retail packaging method on objective and consumer assessment of beef quality traits. (June 2015)

• Record Type: Journal Article
• Authors: Geesink, Geert; Robertson, Joanna; Ball, Alex
• Is Part Of: Meat science. Volume 104(2015:Jun.)
• Page Start: 85
• Page End: 89
• Publication Date: 2015-06
• Subjects: Beef -- MAP -- MSA -- Sensory analysis; 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.2015.02.006
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study evaluated the effect of 7 days of modified atmosphere packaging (MAP: 80% O2, 20% CO2 ) or skin packaging (no oxygen) of beef M. longissimus steaks after 1 or 7 days of ageing in vacuum on objective and sensory meat quality traits and degradation of desmin. Shear force was negatively affected by MAP after both 1 and 7 days of ageing in vacuum ( P < 0.005). Sensory evaluation of grilled steaks revealed significantly negative effects of MAP on sensory traits, resulting in an overall decrease of 8 points in the Meat Standards Australia (MSA) eating quality score (MQ4). Desmin degradation was not affected by packaging method, suggesting that the toughening effect of high-oxygen MAP is not due to inhibition of postmortem proteolysis. The results of this study and others suggest that packaging method should be incorporated as a variable in the MSA grading system. Further research to quantify the impact of oxidative cross-linking of proteins on tenderness appears warranted.