Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

Zakrys, P.I.; Hogan, Sean A.; O’Sullivan, Maurice G.; Allen, Paul; Kerry, Joseph P.

doi:10.1016/j.meatsci.2007.10.030

Cited by 217 publications

(156 citation statements)

References 31 publications

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“…Results showed an influence of gas mixture on the main quality parameters of fresh veal De Paolo et al calf meat, such as colour, chemical, physical, oxidative and microbiological properties (Table 2). These data reflected the results obtained by Zakrys et al (2008Zakrys et al ( , 2009 on beef, by Lund et al (2007aLund et al ( , 2007b on pork, and by Berruga et al (2005) on lamb.…”

Section: Resultssupporting

confidence: 89%

“…Protein oxidation increased during storage time both in O246 than in O270 samples ( Figure 5), showing values significantly greater in slices packed with higher oxygen compared to others since from the second day. Previous studies by Lund et al (2007a), Zakrys et al (2008Zakrys et al ( , 2009, showed increase in protein oxidation with the growth of O2 concentration, resulting in lower tenderness and juiciness, flavour deterioration and discoloration (Xiong, 2000). Physical and chemical changes in oxidised meat protein include hydroperoxides formation.…”

Section: Resultsmentioning

confidence: 96%

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Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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The paper investigates the effect of two different gas mixtures on chemical, physical and microbiological quality of veal meat packed in modified atmosphere during chill storage. Experimental gas atmospheres tested were O246 (46% O2, 31% N2 and 23% CO2) and O270 (70% O2, 8% N2 and 22% CO2). Samples were stored at 4°C for 14 days and tested at 0, 2, 4, 6, 8, 10, 12 and 14 days after packaging. The different O2 concentration influenced many parameters. Lower O2 concentration showed a greater increase of a* values (P<0.01) from the 2 nd to the 8 th packaging day, and a lower increase in drip loss values, thiobarbituric acid reactive substances and protein oxidation (P<0.001). Total aerobic mesophilic and psychrophilic count showed a gradual increase in bacterial load over storage time in both the experi mental treatments. Results obtained showed that O246 is better than O270 in calf meat packaging because of a belated decline of meat quality, particularly about oxidative parameters.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 96%

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Palo

Maggiolino

Tateo

et al. 2014

Italian Journal of Animal Science

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“…As the fatty acid profile in the meat from animals fed ground soybean had greater UFA and lower tocopherols content, it was more susceptible to lipid oxidation, as indicated by the TBARS results. Therefore, that lipid oxidation can accelerate myoglobin oxidation (Zakrys et al, 2008). At 21 days of age, greater yellow intensity was observed in the meat from animals fed cottonseed, compared with those fed soybean.…”

Section: Tbars Vitamin E and Meat Colormentioning

confidence: 93%

“…However, sterculic acid present in cottonseed may decrease the activity of the Δ 9 -desaturase enzyme, resulting in less oleic acid and CLA content in the tissue (Gomez et al, 2003). Furthermore, greater UFA content in meat can reduce its shelf life by increasing susceptibility to lipid peroxidation (Calkins and Hodgen, 2007) and can accelerate myoglobin oxidation (Zakrys et al, 2008) impairing the beef color.…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Neto

Chizzotti

Ramos

et al. 2015

Animal

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The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 ± 15 kg, were allotted in a completely randomized design using a 2 × 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 ± 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12:0, C16:0 and C18:0 contents (P < 0.03). In addition, CS diets reduced the C18:1 and C18:2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16:0 and C18:0 contents (P < 0.11), and decreased C18:1, C18:2 cis-9, trans-11 and C18:3 contents (P < 0.05) compared with SB. The Δ 9 -desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

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“…Among the parameters affecting the growth of microorganisms in packaged raw meat, it is assumed that the final pH and the gaseous composition of the packaging have an important role (Zakrys, Hogan, O'Sullivan, Allen, & Kerry, 2008). In red meat packaging, the most common methods are vacuum packaging (VP) and modified atmosphere packaging (MAP).…”

Section: Introductionmentioning

confidence: 99%

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

Saraiva

Fontes

Patarata

et al. 2016

LWT - Food Science and Technology

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a b s t r a c tThe objective of this study was to model the fate of Listeria monocytogenes inoculated in beef at two concentrations (2.5 and 4.0 log CFU/g), packaged under air, vacuum and three modified atmospheres MAP: 70%O 2 /20%CO 2 /10%N 2 , 50%O 2 /40%CO 2 /10%N 2 and 30%O 2 /60%CO 2 /10%N 2 , and refrigerated at a normal temperature (4 C) and at a mild abusive temperature (9 C). The experimental design produced a total of 20 environmental conditions. An omnibus model based on the Weibull equation proved statistically that L. monocytogenes survives better in vacuum (VP) than in aerobic conditions, although without significant difference in its ability to survive in the temperature range between 4 C and 9 C. Furthermore, regardless of the refrigeration temperature, the presence of CO 2 in the package atmosphere exerted a bactericidal effect on L. monocytogenes cells, being approximately 1.5 log of reduction when storage time reached 10 days. Since the pathogen can survive in VP/MAP beef, there is a need of maintaining its numbers below 100 CFU/g before packaging by placing efforts on the implementation of control measures during processing.

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Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

Cited by 217 publications

References 31 publications

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Influence of Gas Mixture on Quality and Shelf Life of Veal Calf Meat

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

Modelling the kinetics of Listeria monocytogenes in refrigerated fresh beef under different packaging atmospheres

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