Effect of Carbon Monoxide and High Oxygen Modified Atmosphere Packaging (Map) on Quality Characteristics of Beef Strip Steaks

Abstract

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.

Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines

“…Few studies have reported long periods of visual color evaluation. Our results were not in accordance with those of Stetzer and others (2007), who reported that phosphate‐enhanced steaks (containing 0.4% phosphate, 0.3% salt, and 0.1% natural flavoring) in high‐oxygen MAP (80% O 2 /20% CO 2 ) were moderately red after 14 d and less red after 28 d of storage at 4 °C under fluorescent lights. In the current study, steaks from both treatments started out on day 0 retail display (day 5 total) cherry red.…”

Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 1: Fluid Loss, Oxidation, Color, and Microbial Plate Counts

“…Salt and SP act in concert to alter protein solubility that in turn improves the ability of protein to hold water (Bendall 1954; Offer and Trinick 1983; Trout and Schmidt 1986; Lawrence and others 2004). Other benefits that are sometimes realized include increased tenderness and improved flavor (Sheard and others 1999; Robbins and others 2003; Wicklund and others 2005; Stetzer and others 2007, 2008) and reduced lipid oxidation (Lamkey and others 1986; Ladikos and Lougovois 1990; Craig and others 1991; Pohlman and others 2002a, 2002b; Duong and others 2008). Challenges include off‐flavors such as alkaline or “soapy” when phosphate levels are high (Vote and others 2000) and reduced color stability or darker color (Lawrence and others 2004).…”

Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef Steaks

“…Beef packaged 0.1% and 0.25% CO atmospheres had color stability similar to that of beef packaged in HiOx‐MAP, but beef packaged in ≥0.5% CO had more desirable color stability than beef packaged in HiOx‐MAP (Luño and others 2000). The color stability of beef strip steaks packaged in a 0.4% CO anoxic atmosphere is greater than the color stability of beef strip steaks packaged in HiOx (Stetzer and others 2007). Incorporating CO into meat injection enhancement solutions did not stabilize color (Hamling and others 2008).…”