Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Vitale, Mauro; Pérez-Juan, M.; Lloret, Elsa; Arnau, J.; Realini, C.E.

doi:10.1016/j.meatsci.2013.07.027

Cited by 95 publications

(74 citation statements)

References 53 publications

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“…Ageing times of 14 and 21 days resulted in a tenderness similar to that obtained by meat aged for 8 days, though colour and lipid stability were affected negatively and, consequently, the shelf life was reduced (Vitale et al 2014). Contini et al (2014) showed that antioxidant AP is effective in reducing the lipid oxidation of meat during storage and in maintaining its sensory characteristics, particularly tenderness and overall 2 Discoloration: referred to percentage of discoloured surface: 1 = none, 2 = 0-10%, 3 = 11-20%, 4 = 21-60%, and 5 = 61-100% 3 Off-odour: referred to the intensity of odours associated to meat oxidation: 1 = none; 2 = slight; 3 = small; 4 = moderate; and 5 = extreme acceptability.…”

Section: Sensory Analysismentioning

confidence: 68%

“…Lagerstedt et al (2011) found an increase in redness due to ageing when comparing with non-aged meat as they studied the effect of different ageing times under vacuum on the instrumental colour of beef LL. Vitale et al (2014) observed higher initial CIE a* in aged meat than in non-aged meat which was referred to a higher blooming capacity of vacuum aged steaks. Vieira et al (2006), studying the effect of different ageing times of beef Longissimus thoracis muscle, and found no significant (p [ 0.05) effect of the ageing period on the redness values.…”

Section: Meat Colourmentioning

confidence: 81%

“…Beefsteaks from LL0 resulted unusually tough with relatively lower shear force values (4.72 kg) than those reported by other researchers for beef. However, Pérez-Juan et al (2012) and Vitale et al (2014) observed higher values of shear force (5.10 kg) for nonaged meat proceeding from mature cows.…”

Section: Warner-bratzler Shear Forcementioning

confidence: 92%

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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

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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Section: Sensory Analysismentioning

confidence: 68%

Section: Meat Colourmentioning

confidence: 81%

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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

et al. 2016

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“…The oxidation of OMb to MMb is thought to be influenced by several factors for meat, including the partial pressure of oxygen and the degree of lipid oxidation (Faustman et al, 2010). Lipid oxidation increases with aging duration for beef stored in vacuum sealed conditions prior to retail display (Vitale et al, 2014); therefore, the greater MMb present after 4 d under retail conditions for CONT packaged steaks aged 13 and 20 d could be the result of greater lipid oxidation driving the oxidation of OMb to MMb. oxymyoglobin, and c) metmyoglobin oxidation states through a 4 d retail display from steaks packaged in vacuum-sealed film containing embedded sodium nitrite (NIT) or oxygen permeable polyvinyl chloride film (CONT); steaks were obtained from bison longissimus lumborum aged 6, 13, or 20 d. a-k Means within the same measurement variable not sharing a common letter were significantly different (P < 0.05).…”

Section: Effect Of Nit On Myoglobin State For Steaks and Burger Pattiesmentioning

confidence: 99%

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

Roberts

Rodas‐González

Galbraith

et al. 2017

Meat and Muscle Biology

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Abstract:Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat with a vacuum-sealed film containing embedded sodium nitrite. Bison bulls (n = 40) were slaughtered and the longissimus lumborum (LL) and rhomboideus (RH) were removed. Following a postmortem aging period of 6, 13, or 20 d steaks were obtained from the LL. RH muscles aged 6 d were ground (85:15 lean to fat) and formed into 140 g patties. One steak and two burger patties from each carcass side were placed into either a polystyrene tray overwrapped with oxygen permeable polyvinyl chloride film (CONT) or a polyethylene tray vacuum sealed with film coated in sodium nitrite (113 mg × m -2 ; NIT); meat was placed under simulated retail conditions for 4 d. A 3-way interaction was observed between packaging type, whole muscle aging and time in retail display for objective (L*, Chroma, and Hue) and subjective (lean color score and proportion of surface discoloration) color measures from steaks (P < 0.0001). The CONT packaged meat showed an increased area of discoloration and in metmyoglobin after 4 d in retail display (P < 0.0001); NIT meats did not show a higher area of discoloration or metmyoglobin after retail display. Additionally, NIT packaged steaks and burger patties lightened (higher L*) and became redder over the course of the retail display period. Thiobarbituric acid reactive substances (products of lipid peroxidation) did not increase in NIT packaged burger patties after 4 d under retail conditions, however, there was a significant increase observed for CONT packaged burger patties (P < 0.0001). NIT packaging appears to effectively improve the color stability of bison meat under retail conditions, making this packaging strategy well suited to address the issue of rapid discoloration.

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“…For example, Jakobsen & Bertelsen [2000] developed mathematical models that describe the relationship between discolouration and lipid oxidation in beef, however their conclusions were limited because of biological differences between the animals. Vitale et al [2014] evaluated the effects of ageing time in vacuum on colour and lipid oxidation of beef during display in MAP. Against this background and in view of the previous fi ndings, it is evident that improvement of meat colour can be considered as a challenge for meat scientists and the meat industry.…”

Section: Introductionmentioning

confidence: 99%

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Bonny¹,

Li²,

Li³

et al. 2017

Pol. J. Food Nutr. Sci.

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The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modifi ed atmosphere packaging (MAP, 80% O 2 , 20% CO 2 ). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased signifi cantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a signifi cant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.

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Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Cited by 95 publications

References 53 publications

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

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

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

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