Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days

Łopacka, J.; Półtorak, Andrzej; Wierzbicka, Agnieszka

doi:10.1016/j.meatsci.2016.04.034

Cited by 43 publications

(28 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is might due to the inactivation activity of ClO 2 and lactic acid for microorganisms, which might reduce the lipid oxidation. Similar results were also reported in literatures [48][49][50].…”

Section: Tbars Analysissupporting

confidence: 92%

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Lyu

Zhao

Shen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, the a⁎ color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.

show abstract

Section: Tbars Analysissupporting

confidence: 92%

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Lyu

Zhao

Shen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…This parameter is not usually substantially modified, as similar loads are reported in the presence and absence of oxygen [35,36]. The comparison between traditional vacuum packaging and skin packaging resulted in slower microbial growth by applying skin technique (with a difference of 1.65-2.1 log CFU/g).…”

Section: Microbial Population Of Raw Meatmentioning

confidence: 74%

“…Considering cooking loss, values below 1.5-2% were found in skin-packaged meats if compared with those maintained in modified atmosphere, while no differences were observed if compared to traditional vacuum packaging [3,5,36].…”

Section: Raw Meat Juiciness and Water Holdingmentioning

confidence: 88%

“…In vacuum, in fact, the presence of small air spaces determines the persistence of low residual oxygen concentrations, sufficient to cause rapid oxidation of deoxymyoglobin to metmyoglobin, thanks to the penetration of oxygen into the superficial layers of meat. This phenomenon does not occur in the skin packaging, thanks to the tighter adhesion of the plastic film to the surface of meat [5,25,36,50,62].…”

Section: Raw Meat Colourmentioning

confidence: 99%

“…These phenomena do not occur in the case of packing in absence of oxygen; oxidative stability was demonstrated by measuring TBARS (reactive substances to thiobarbituric acid), detecting the presence of very low concentrations of these compounds (derived from oxidation of lipid substrates) in vacuum-or skin-packaged meat (0.8 mg malondialdehyde/kg), while an increase was detected during the shelf-life of MAP stored meat (2.4 mg/kg) [3,35,36].…”

Section: Raw Meat Odour and Flavourmentioning

confidence: 99%

See 2 more Smart Citations

Influence of Skin Packaging on Raw Beef Quality: A Review

Stella

Bernardi

Tirloni

2018

Journal of Food Quality

View full text Add to dashboard Cite

A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.

show abstract

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat

et al. 2022

View full text Add to dashboard Cite

BACKGROUND: This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high-oxygen atmosphere (MAP) or meat seasoning cabinet (DRY-AGED) for 21 days. RESULTS: Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY-AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY-AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner-Bratzler shear force VAC and DRY-AGED had positive results regarding tenderness, whereas on day 21 the MAP-stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY-AGED had the best effect on microbial growth.CONCLUSION: These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation.

show abstract

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12 days

Cited by 43 publications

References 35 publications

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Influence of Skin Packaging on Raw Beef Quality: A Review

The effect of storage method on selected physicochemical and microbiological qualities of wild boar meat

Contact Info

Product

Resources

About