No abstract

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - 432±31 kg, “U” conformation class, “2”–“3” fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and b* component of colour (0.045) was found. For “U” conformation class, in subclasses, as well as for fat classes “2”–“3”, there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

No abstract

This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.