Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Abstract

This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

“…There was no significant correlation between the consumer assessment and the brightness of steaks. Similar results were obtained in a study by Sakowska et al (), who evaluated the effects of treatment using three different concentrations of carbon monoxide (0.1, 0.3, and 0.5%) prior to vacuum packing and found a strong relation of redness ( r > 0.8) and yellowness ( r > 0.7) of steaks with the attractiveness and desire to purchase as assessed by consumers. In contrast, Holman et al () observed that only L * and b * were related to the consumer opinion on beef color acceptance.…”

“…There was no significant correlation between the consumer assessment and the brightness of steaks. Similar results were obtained in a study by Sakowska et al (2016b), who evaluated the effects of treatment using three different concentrations of carbon monoxide (0.1, 0.3, and 0.5%) prior FIG URE 5 The photographs of selected samples in different packaging conditions after 7 and 21 days of storage. Vac, traditional vacuum packaging; CO-Vac, 0.5% CO, 30% CO 2 , 69.5% N 2 in MAP for 48 hr, then Vac; CO-MAP, 0.5% CO, 30% CO 2 , 69.5% N 2 in MAP to vacuum packing and found a strong relation of redness (r > 0.8) and…”

Influence of Skin Packaging on Raw Beef Quality: A Review

“…Low O 2 (essentially no oxygen) MAP may be used as a barrier package with an anoxic atmosphere of N 2 (70-80%) and CO 2 (20-30%) with the addition of a small concentration of carbon monoxide (CO). Anaerobic gas mixtures characterized by low concentration of carbon monoxide (CO) have been largely studied [12][13][14]. The inclusion of CO provides several advantages, for example, avoiding the undesirable effects of discolouration [13,15], a better flavour acceptability [16], no bone darkening [17], no premature browning [18], and generally increased beef tenderness (especially with O 2 levels under 40-50% O 2 ) and acceptability by consumers [19,20].…”

Effect of negative dietary cation‐anion differences on carcass characteristics and beef tenderness of Japanese Black steers

“…The ⊿E value was evaluated according to the criteria used in the study by Sakowska et al . (): 0.0–0.5, not noticeable; 0.5–1.5, slightly noticeable; 1.5–3.0, noticeable; 3.0–6.0, very visible; > 6.0, extremely visible.…”

“…where ⊿L*: difference of L* values, ⊿a*: difference of a* values and ⊿b*: difference of b* values. The ⊿E value was evaluated according to the criteria used in the study by Sakowska et al (2016): 0.0-0.5, not noticeable; 0.5-1.5, slightly noticeable; 1.5-3.0, noticeable; 3.0-6.0, very visible; > 6.0, extremely visible.…”