Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Abstract

The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.

Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness

“…In the present study, there was an increase in surface discoloration and a decrease in redness within the first 12 h. After 12 h, there were limited changes in redness, likely owing to the antioxidant effect of rosemary. In support, a previous study noted that dark-cutting steaks dipped in rosemary and packaged in NP had greater redness than steaks packaged in NP film (Ramanathan et al, 2018).…”

“…Acidification by glucono delta-lactone decreased microbial growth for various meat products (Farkas and Andrássy, 1993;Maijala et al, 1993). NP results in a 1-log reduction of microbial growth due to anaerobic conditions (Yang et al, 2016;Narváez-Bravo et al, 2017;Ramanathan et al, 2018). In the current research, the enhancement and NP did not provide a significant decline in microbial growth compared with nonenhanced dark-cutting steaks, possibly owing to contamination through the injection process.…”

“…Therefore, greater metmyoglobin reducing activity allows faster reduction and nitric oxide myoglobin formation. In support, Ramanathan et al (2018) demonstrated the formation of metmyoglobin on day 0 in NP. Additionally, an increase in nitric oxide myoglobin formation was shown in dark-cutting steaks in NP film packaged during 24-h retail display, and the nitric oxide myoglobin formation significantly increased in the presence of rosemary from day 1 to day 3 of retail display (Ramanathan et al, 2018).…”

“…NP improved the redness of ground beef, steaks, and bison meat (Claus and Du, 2013;Yang et al, 2016;Robert et al, 2017). Previous research from our laboratory has shown that dark-cutting steaks in NP improved surface redness by 19% compared with PVC film owing to the formation of nitric oxide myoglobin (Ramanathan et al, 2018). Repackaging normal-pH steaks in NP or exposing nitric oxide myoglobin to atmospheric oxygen results in discoloration (Claus and Du, 2013).…”

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

“…An area of current research in meat packaging is active packaging, in which the package environment promotes a favorable interaction with the meat product (McMillin, 2017). A novel active packaging application that utilizes nitrite embedded in the packaging material (nitrite-embedded film) has been shown to improve and extend the color stability and subsequent shelf life of vacuum-packaged fresh beef, bison, and pork products compared to conventional overwrap packaging (Claus and Du, 2013;Yang et al, 2016;Narváez-Bravo et al, 2017;Roberts et al, 2017;Ramanathan et al, 2018). In the application for fresh meat, the nitrite-embedded film provides an extremely low nitrite concentration, which-in contact with the meat product surface in a vacuum package-then forms nitric oxide upon contact with the meat.…”