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

Abstract

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.

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

“…These results agree with the slight increase of compounds linked to the greater availability of free amino acids during aging time. It is not clear whether lipid oxidation initiates protein oxidation or vice versa, or even if the two oxidation processes are coupled [ 20 , 40 ], but it is clear that vacuum aging of horse meat showed how these processes go differently, both for the kind and intensity of oxidation, compared to what was reported by other authors in other species’ meat under different packaging methods [ 20 , 22 , 41 , 42 , 43 ]. Findings about furans are in agreement with other reported outcomes [ 2 ], where it was described that furans increased with aging in beef steaks aged for 15 days under vacuum conditions and displayed in modified atmosphere packaging during 9 days.…”

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

“…Intramuscular pH was recorded at 48 h after hunting on the 9th rib and at 72 h after hunting on the LTL using a digital portable meat pH‐meter (Hanna Instruments, Eibar, Spain) with a glass electrode. At the beginning of analysis, the pH meter was calibrated using solutions with pH values 4 and 7 (Crison, Lainate, Italy) and was automatically calibrated for muscle temperature before each measurement as described by De Palo et al . In addition, the incidence of dark, firm, and dry (DFD) meats was calculated (pH at 48 and 72 h post mortem above 6).…”

“…Intramuscular pH was recorded at 48 h after hunting on the 9th rib and at 72 h after hunting on the LTL using a digital portable meat pH-meter (Hanna Instruments, Eibar, Spain) with a glass electrode. At the beginning of analysis, the pH meter was calibrated using solutions with pH values 4 and 7 (Crison, Lainate, Italy) and was automatically calibrated for muscle temperature before each measurement as described by De Palo et al 27 In addition, the incidence of dark, firm, and dry (DFD) meats was calculated (pH at 48 and 72 h post mortem above 6). Before color measurements, LTL and RA samples were allowed to bloom directly in contact with air for 1 h. Objective measures of meat color (CIELAB space), including lightness (a greater L* value is indicative of a lighter color), redness (a greater a* value is indicative of a redder color), and yellowness (a greater b* value is indicative of a more yellow color) were determined using a portable colorimeter (Konica Minolta CM-600d, Osaka, Japan) with a pulsed xenon arc lamp filtered to illuminate D65 lighting conditions, 0 ∘ viewing angle geometry and 8 mm aperture size.…”

Is meat quality from Longissimus lumborum samples correlated with other cuts in horse meat?

“…Each sample was weighed before the freezing process (initial weight, Wi) and after thawing process. The post‐thawing losses were calculated according the following formula: ((Wi – Wf)/Wi) × 100 (De Palo et al ).…”