Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1

Abstract

The objectives of this study were to evaluate visual and chemical attributes of beefsteaks from various USDA quality grades and muscles packaged in high-oxygen (80% O2/20% CO2) modified-atmosphere packaging (MAP). A total of nine carcasses were selected to represent Select (n = 3), low Choice (n = 3), and high Choice (n = 3) USDA quality grades. The semimembranosus (SM), semitendinosus (ST), and biceps femoris (BF) muscles were removed from each carcass and allotted to two packaging types (MAP or polyvinyl chloride over-wrap) and were displayed for up to 10 d, with evaluation on d 1, 3, 5, 7, and 10. Fifty-four steaks were evaluated on each day by a five-member trained panel for visual color (lean color and discoloration) and were also analyzed with a Minolta Chroma Meter CR-310 for L* and a* values (lightness and redness, respectively). Chemical properties measured included percentage of metmyoglobin formation and fat content. Visual color scores did not differ (P > 0.05) at d 1 and 3 with respect to all quality grades, but decreased after d 3, with a greater reduction (P < 0.05) in high Choice steaks for both lean color and discoloration. The low Choice steaks packaged in MAP displayedhigher (P < 0.05) lean color scores and less (P < 0.05) discoloration at d 7 and 10 than did Select and high Choice steaks. Redness (a*) values also decreased (P < 0.05) after d 3, whereas (lightness) L* values declined (P < 0.05) from d 1 to 5. The high Choice steaks had higher (P < 0.05) metmyoglobin content than low Choice and Select steaks, but packaging had no effect (P > 0.05) on metmyoglobin content. Muscle type did affect metmyoglobin content; however, the metmyoglobin content of the SM was greatest (P < 0.05), followed by the BF, with the ST having the lowest (P < 0.05) metmyoglobin formation. Results indicate that low Choice steaks react the best in MAP, and the ST maintained greater storage characteristics regardless of quality grade or packaging.

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

“…Color coordinates (L*, a*, b*, C*, h*) are summarized in Table . In beef patties, a significant decrease in L* values was noted during storage ( P < 0.05), which is associated with MetMb formation (Behrends and others ). On day 8, the highest L* values were presented in the NCP group ( P < 0.05).…”

Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems

“…Similar results were reported by Albertí, Ripoll, Panea, Guerrero, and Santolaria (2011) in meat from the Gasconne breed, where MAP increased hue angle and decreased chroma faster than FILM packaging. Although redness is widely used and sometimes considered as a good indicator of color acceptability (Behrends, Mikel, Armstrong, & Newman, 2003), separate use of redness or yellowness can lead to errors in interpretation of meat color (Ripoll, Joy, Muñoz, Albertí, & Delfa, 2008;Ripoll et al, 2012;Wyszecki & Styles, 1982). Wavelength ratios recommended by AMSA (1991), however, are useful because they produce linearity with pigment concentration, relate to particular myoglobin forms, and avoid heterogeneity problems between samples due to pH, texture, fat, and most importantly, differences in myoglobin concentrations (Snyder, 1968).…”

Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef

“…In the U.S., a common packaging system used in retail meat cases is modified atmosphere packaging (MAP). The package atmosphere in MAP is typically composed of 70% to 80% O 2 and 20% to 30% CO 2 and increases color stability (Behrends and others 2003). In MAP, steaks from certain muscles perform differently than other muscles for color life (Behrends and others 2003; Seyfert and others 2007).…”

“…The package atmosphere in MAP is typically composed of 70% to 80% O 2 and 20% to 30% CO 2 and increases color stability (Behrends and others 2003). In MAP, steaks from certain muscles perform differently than other muscles for color life (Behrends and others 2003; Seyfert and others 2007). The objective of this study was to identify color contributions made by muscles of various color stabilities to overall color life of ground beef when blended, packaged in high‐oxygen (HiO 2 ) MAP, and displayed in simulated retail conditions.…”