The retail color characteristics of vacuum-packaged beef m. longissimus lumborum following long-term superchilled storage. (February 2023)

• Record Type: Journal Article
• Authors: Zhang, Songshan; Chen, Xue; Duan, Xinxin; Holman, Benjamin W.B.; Zhu, Lixian; Yang, Xiaoyin; Hopkins, David L.; Luo, Xin; Sun, Baozhong; Zhang, Yimin
• Is Part Of: Meat science. Volume 196(2023)
• Publication Date: 2023-02
• Subjects: Storage duration -- Retail color stability -- Beef cuts -- Metmyoglobin reducing activity -- Oxygen consumption; 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.2022.109050
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study investigated whether beef m. longissimus lumborum (LL) can be merchandised under retail conditions, following long-term superchilled storage (−1 °C). At 24 h post-mortem, the LL from left side of beef carcasses ( n = 5) were fabricated into vacuum packaged beef thick-cuts, and then stored for 0, 2, 4, 8, 12, 16, or 20 weeks under superchilled conditions (−1 °C). Following storage, beef cuts were fabricated into steaks and aerobically displayed (0– 4 °C) for 5 days. Instrumental color, percentage of myoglobin redox forms, metmyoglobin reducing activity, oxygen consumption, and lipid oxidation were evaluated. After 4 weeks, the steaks had the highest a *, b * and chroma values between 1 and 3 days of display. Longer superchilled storage resulted in a rapid increase in discoloration and lipid oxidation which were observed in samples during display. Specifically, the a * values of steaks superchilled for 16 and 20 weeks approached the unacceptability threshold ( a * ≥ 14.5) after 3 days of display. Highlights: Color stability was evaluated for the superchilled storage beef during 20 weeks. At 4 weeks, steaks had the highest color parameters at 1–3 days of display. Longer superchilled storage reduced color and lipid stability. The steaks from beef superchilled for 16 and 20 weeks only can be displayed for 3 days.