Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Abstract

The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modifi ed atmosphere packaging (MAP, 80% O 2 , 20% CO 2 ). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased signifi cantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a signifi cant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.

Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat

“…Owing to the oxygen content in the modified atmosphere ( MA ), the packaging of high or low (including vacuum) oxygen content is distinguished. The high-oxygen MA (70% ÷ 80% O 2 , 20% ÷ 30% CO 2 ) is commonly used in the food industry to preserve and even improve the red color of meat, especially for meat with high heme pigments content, including goose meat (Fernandes et al, 2014 ; Santos et al, 2015 ; Bonny et al, 2017 ). However, such atmospheric composition has limitations due to its oxidative activity.…”

Oxidative Stability and Quality Parameters of Veal During Ageing

“…To reduce the unbeneficial effects of oxidation processes on meat quality, the meat industry uses vacuum packaging, which exerts a strong oxidation-inhibiting effect. Bonny et al [2017] showed that TBAR levels were the lowest in vacuum-packed beef samples compared to the modified atmosphere-packed (MAP) samples. Similar results were observed for carbonyl group content, where vacuum packaging presented significantly lower carbonyl content after 10 days than MAP treatments.…”