The objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, WarnerBratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.