No abstract

Beef complexus (chuck), serratus ventralis (chuck), vastus lateralis (round), vastus medialis (round), and longissimus dorsi (loin) muscles were enhanced (0.3% salt, 0.4% phosphate), vacuum packaged, and aged for 7 or 14 d. Enhancement increased positive sensory attributes (tenderness, juiciness, beef flavor, saltiness) and decreased negative attributes (off-flavors) of all muscles but had greater effects on some than on others. It increased the oily mouthfeel (10%) and saltiness (40%) and decreased the L* value and chroma of the complexus (chuck). It increased tenderness, juiciness, and beef flavor and decreased off-flavors, visual red and brown colors, shear value, and cook loss of the serratus ventralis (chuck), vastus lateralis (round), vastus medialis (round), and longissimus dorsi (loin). Aging slightly decreased rancid and liver off-flavor scores, visual brown color, and shear value and increased the hue angle and L* and b* values.

Carbon monoxide (CO), recently approved as a modified atmosphere packaging (MAP) gas, has the potential to extend color shelf life in case‐ready beef. The objective was to determine how CO versus traditional high oxygen MAP treatments affect beef quality. Strip loins were enhanced with a commercial phosphate–salt solution. Steaks were cut, packaged in atmospheres containing either 0.4% CO/30% CO2/69.6% N2 (HiOx) or 80% O2/20% CO2 (HiOx), aged in the dark for 12 and 26 days, and placed in a lighted retail display case. Steaks were visually evaluated by trained panelists using a 7‐point color scale and a 5‐point surface sheen scale. On days 14 and 28, packages were opened, and steaks were cooked for consumer evaluation. Cooked steaks were cut through for internal cooked color evaluation. Results indicate that CO had no effect on flavor or acceptability and minimal effects on other characteristics, such as color, sheen and purge loss. If the CO environment provides microbiological stability through 28 days, it can be expected that the raw product appearance will not differ from steaks in traditional HiOx packaging. PRACTICAL APPLICATIONS To prevent surface browning, which occurs over time due to high oxygen environments, carbon monoxide (CO) can be used in modified atmosphere packaged (MAP) fresh beef because it binds very strongly to the meat pigment myoglobin, allowing it to maintain its bright red color and extending its shelf life. Strip loin steaks were packaged in high oxygen MAP or high oxygen plus CO packaging then evaluated by a panel of 100 consumers after 14 and 28 days of storage. CO had some effect on raw color, surface sheen and interior cooked color compared to the high oxygen atmosphere when steaks were evaluated after 14 days. CO had no effect on flavor or acceptability and only minimal effects on other characteristics. Use of this recently approved MAP gas can extend the color shelf life of beef.

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