Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

Abstract

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), CO2/N2 = 3:7) and samples were stored at 4°C for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

Assessment of Antioxidant and Sensory Properties of Amla (Emblica officinalis) Fruit and Seed Coat Powder Incorporated Cooked Goat Meat Patties

“…In vacuum packaged patties TBA increased significantly (P≤0.05)with increase in storage period but found low which might be due to vacuum inside PET material which act as efficient barrier to oxygen and inhibit lipid oxidation. Degirmencioglu et al, (2012) in minced meat and Hur et al, (2013) in low grade beef reported similar results in vacuum packaged products. The concentrations of TBA value in treatment was considerably lower than the control and seed coat extract incorporated patties and it indicated a significant relation between phenolic content and antioxidant effect of Amla fruit extract in protecting against lipid oxidation of patties.…”

“…Rajkumar et al, (2004) and Hur et al, (2013) also stated that vacuum packaging had definite advantage in preserving sensory quality of goat meat patties and low grade beef, respectively.…”

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

“…These authors attributed the changes to the metabolism of lactic acid bacteria, which produce lactic acid. Kameník et al (2014) and Hur et al (2013) have respectively reported that the pH of stored vacuum-packed meat was stable for 21 and 35 days. These authors also observed a decrease in the pH of meat packed in a modified atmosphere, which was explained by the absorption of CD 2 .…”

Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions

“…A steady increase in the pH of chill-stored fallow deer meat, noted in our study, was associated with an increase in the content of alkaline compounds formed during autolysis (Feidt et al, 1998), but the effects of other factors on changes in meat acidity cannot be ruled out. Those factors probably include (microbiological analysis was not performed) a gradual increase in lactic acid content due to the growth of lactic acid bacteria (Hur et al, 2013) and the formation of H 2 CO 3 in the aqueous phase of meat from CO 2 contained in the gas mixture inside the MA package (Sørheim et al, 2004). Both processes could slow down alkalization due to proteolytic changes in muscle proteins.…”

“…Vacuum packaging prevents the proliferation of aerobic bacteria and slows down the rate of undesirable changes in the chemical composition and sensory properties of meat and meat products (Jeremiah, 2001). The disadvantages of vacuum packaging of meat include relatively high drip loss and colour darkening, which are regarded as unattractive from the consumer’s perspective (Hur et al, 2013). An alternative to vacuum packaging is MA packaging where the composition and proportion of gases are largely dictated by meat type.…”