Effects of extended aging and modified atmospheric packaging on beef top loin steak color

Abstract

The objective of this study was to evaluate the effects of extended aging and modified atmospheric packaging on beef LM color. Using a randomized complete block design, each beef longissimus lumborum muscle ( = 10; USDA Choice, 3 d postmortem) was equally divided into 3 sections and randomly assigned to 1 of 3 aging periods (21, 42, or 62 d at 2°C). After respective aging, each loin section was cut into four 2.5-cm-thick steaks and randomly assigned to 1 of 3 packaging types (PVC, HiOx-MAP [80% oxygen and 20% carbon dioxide], or CO-MAP [0.4% carbon monoxide, 69.6% nitrogen, and 30% carbon dioxide]). The steaks were displayed under continuous fluorescent lighting for 6 d, and surface color was determined daily using a HunterLab Miniscan XE Plus spectrophotometer and a visual panel. The fourth steak was used to characterize oxygen consumption (OC), lipid oxidation, and metmyoglobin reducing activity (MRA) on 21, 42, and 62 d (before display). On d 6 display, MRA, OC, and lipid oxidation also were measured. An increase in aging time decreased ( < 0.0001) muscle pH. Loin sections aged for 42 and 62 d had a lower ( < 0.0002) pH compared with loin sections aged for 21 d. An aging period × packaging × display time interaction ( < 0.0001) resulted for a* values (redness), chroma, and visual color (muscle color and surface discoloration). As aging time increased, HiOx-MAP had the most discoloration ( < 0.0001) compared with other packaging types on d 6. At all aging periods, steaks packaged in CO-MAP had greater ( < 0.0001) MRA on d 6 than PVC and HiOx-MAP, whereas steaks packaged in HiOx-MAP had the least MRA ( < 0.0001). There were no differences ( = 0.34) in thiobarbituric acid reactive substances values between steaks aged for 21 and 42 d when steaks were packaged in CO-MAP and displayed for 6 d. However, steaks packaged in HiOx-MAP and displayed 6 d had greater ( < 0.0001) lipid oxidation than CO-MAP. Steaks packaged in HiOx-MAP had a lower ( < 0.0001) OC compared with PVC and CO-MAP when aged for 42 and 62 d. There were no differences ( = 0.49) in OC between steaks packaged in PVC and HiOx-MAP when aged for 21 d and displayed 6 d. The results indicate that extended aging is detrimental to color stability when packaged in PVC and HiOx-MAP. However, steaks in CO-MAP had stable red color during display. Decreased color stability in PVC and HiOx-MAP could be associated, in part, with decreased MRA and OC.

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

“…However, MRA was not altered by aging for 21 d (P = 0.0973). In contrast, previous research indicated that extended aging (for 42 or 62 d) decreased MRA probably due to the depletion of reducing enzymes and mitochondrial substrates (English et al, 2016). The observed differences in MRA between our study and the previous research could be attributed to the difference in the aging days (21 vs. 42 or 62).…”

“…However, in the present study, 7-d aged steaks had similar (P > 0.05) lightness as 14-d and 21-d aged steaks; thus, aging beyond 7 d did not increase the lightness. In contrast, English et al (2016) reported that L* values increased in beef LL aged for 62 d compared to the LL counterparts aged for 21 d.…”

“…However, Lee et al (2008) reported that aging beyond 14 d adversely affects color in beef gluteus medius. Aging can also influence cellular mechanisms (such as reducing enzymes, oxygen scavenging enzymes, and mitochondria) responsible for meat color stability, resulting in lower color stability during subsequent retail display (King et al, 2012;English et al, 2016).…”

Intramuscular Variations in Color and Sarcoplasmic Proteome of Beef Semimembranosus during Postmortem Aging

“…However, aging can also influence the initial color intensity (bloom) and the color stability of meat during subsequent retail display (Lee et al, 2008;Mancini and Ramanathan, 2014;English et al, 2016). Marino et al (2014) reported that aging can affect color, pH, and water holding capacity of meat by altering the sarcoplasmic protein patterns.…”

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

“…Previous research also reported lower TBARS values in dark-cutting beef than normal-pH steaks (Sawyer et al, 2009). Increased aging time coupled with high oxygen levels in normal-pH conditions can promote lipid oxidation and decrease metmyoglobin reducing activity, leading to lower color stability in normal-pH steaks packaged in HiOx-MAP (English et al, 2016b).…”