Carbon dioxide flavour taint in modified atmosphere packed beef steaks

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

“…No literature was found on the effect of antimicrobial films on the sensory properties of beef. Most studies investigate the effect of beef packaging on sensory attributes of the resulting cooked meat (Zakrys et al 2008;O'Sullivan et al, 2011;Zakrys-Waliwander et al 2011), whereas only few studies focus on the odours of raw beef (Montgomery et al 2003;Stivarius et al 2002, Houbena et al 2000. The sensory analysis demonstrated that the antimicrobial packaging was able to preserve fresh odour of the meat and this result is in agreement with previous studies where the use of MAP in combination with addition of nisin-EDTA resulted in a shelf-life extension of refrigerated fresh chicken maintaining acceptable odour attributes up to 24 days of storage (Economou et al, 2009).…”

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

“…Oregano extract has been shown to result in an extension of retail life by 1.6-5 days without compromising sensory quality (Camo et al 2011). O'Sullivan et al (2011 found that opening MAP retail packs 30 min before cooking has a benefit on the perceived sensory quality of the cooked meat.…”

Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality

“…Beef steaks are packaged in modified atmosphere (MA) packaging to enhance consumer colour appeal (O 2 promotes red meat colour), prolong shelf-life (CO 2 selectively inhibits microbiological growth) and to maintain pack shape (N 2 ) (Jakobsen & Bertelsen, 2000;Kerry, O'Grady, & Hogan, 2006;O'Sullivan, Cruz-Cruz-Romero, & Kerry, submitted for publication, Sorheim, Nissen, & Nesbakken, 1999). However, high O 2 levels in packs can result in undesirable flavour developing due to oxidation reactions (Estevez & Cava, 2004;Rhee & Ziprin, 1987).…”

“…While convention has led to the use of high levels of O 2 in packs to promote oxymyoglobin development, more recently, attempts have been made to investigate the use of lower O 2 levels in MA packs of red meat so as to counteract some of the negative aspects of packing meat using high O 2 contents (higher oxidation levels, increased toughness, increased drip loss etc.) while at the same time providing a product which is still visually acceptable to the consumer (O'Sullivan, Cruz-Romero, & Kerry, 2011;Zakrys, Hogan, O'Sullivan, Allen, & Kerry, 2008, Zakrys, O'Sullivan, Allen, & Kerry, 2009Zakrys-Walliwander, O'Sullivan, O'Neill, Allen, & Kerry, 2011b;Zakrys-Walliwander, O'Sullivan, Walshe, Allen, & Kerry, 2011a). While the effects of high O 2 levels in MA packs are known to have an impact on flavour, and one which is negative when perceived by panellists with the capacity to detect rancid notes in red meat products, little is known about the impact that resting meat prior to cooking following its removal from MA packs has on flavour acceptability among consumers.…”

“…While the effects of high O 2 levels in MA packs are known to have an impact on flavour, and one which is negative when perceived by panellists with the capacity to detect rancid notes in red meat products, little is known about the impact that resting meat prior to cooking following its removal from MA packs has on flavour acceptability among consumers. Additionally CO 2 , which is highly soluble in the water and fat components of muscle (Gill, 1988;Jakobsen & Bertelsen, 2005; O'Sullivan, Cruz-Cruz-Romero and Rotabakk, Lekang, & Sivertsvik, 2010) can cause offflavour or CO 2 taint in the meat at the point of consumption (Nattress & Jeremiah, 2000;O'Sullivan, Cruz-Romero and Kerry, 2011). O'Sullivan, Cruz-Romero and investigated the sensory effects of carbon dioxide (CO 2 ) concentration on MA packaged beef steak using trained panellists.…”