Effect of multiple vacuum packs on colour development and stability in beef steaks

Avilés, C.; JuárezM.,; LarsenI., L.; Rodas‐González, Argenis; AalhusJ., L.

doi:10.4141/cjas2013-037

Cited by 13 publications

(6 citation statements)

References 14 publications

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“…In agreement with previous studies [11,43], myoglobin decreased (p < 0.001) and both metmyoglobin and oxymyoglobin increased (p < 0.001) over the 6 days of storage for both dietary treatments. Every time meat is allowed to bloom, oxymyoglobin is formed [44], and that is in accordance with the observed increases in a * and b * coordinates at days 3 and 6 compared with day 0. Meat with more than 40% metmyoglobin has been reported to be downgraded by trained consumer panels [45,46], but in our study, the estimated proportions were lower than this level in all samples.…”

Section: Resultssupporting

confidence: 87%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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The aim of this study was to assess the effects of replacing 44% of conventional feeds in a high-cereal concentrate (CON) with by-products (BYP concentrate; 18% corn distillers dried grains with solubles, 18% dried citrus pulp, and 8% exhausted olive cake) on the meat characteristics and fatty acid (FA) profile of fattening light lambs. Two groups of 12 Lacaune lambs were fed concentrate and barley straw ad libitum from 13.8 to 26.0 kg of body weight. There were no differences (p ≥ 0.130) between groups in the pH, chemical composition, color, and texture parameters and in the estimated proportions of pigments in the longissimus dorsi. Feeding the BYP concentrate reduced the concentration of thiobarbituric acid reactive substances (TBARS) in the meat after 6 days of refrigerated storage (unmodified atmosphere), probably due to the greater polyphenol content in this concentrate. Compared with CON-fed lambs, the meat and the subcutaneous fat from BYP-fed lambs had lower saturated and greater polyunsaturated FA content as well as greater n-6/n-3 FA. In summary, feeding a blend of corn distiller dried grains with solubles, dried citrus pulp, and exhausted olive cake did not change the composition of the meat but improved its antioxidant status and FA profile.

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Section: Resultssupporting

confidence: 87%

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Evan

Cabezas

Vázquez

et al. 2020

Animals

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“…As expected, bison PVC‐steaks exposed to atmospheric oxygen show greater L *, a *, and b * values up to 60 min of blooming time (more bright‐red color); however, the subsequent color stability of meat has been shown to be reduced due to the length of vacuum packaging ageing time (Avilés, Juárez, Larsen, Rodas‐González, & Aalhus, ; Robertson, Veale, Kirbyson, Landry, & Aalhus, ). At the end of the retail display period, bison PVC‐steaks suffered notable deterioration in color compared to NIT‐ and VSP‐steaks, as indicated by the Δ E values.…”

Section: Resultsmentioning

confidence: 52%

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Narváez‐Bravo

Rodas‐González²,

Ding

et al. 2017

J Food Process Preserv

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This study aimed to determine the effect of different packaging types (overwrapped with polyvinyl chloride film = PVC, vacuum skin packaging = VSP, and vacuum skin packaged with nitrite film = NIT), swabbed steak surface (bottom and top) and ageing time (2 and 9 days) on color stability and spoilage bacteria counts of bison striploin steaks after 7 days of retail display. In comparison to PVC packaging, both VSP and NIT showed more stable color and reduced the bacterial load on the steaks by ∼2log10 for coliforms (p < .0001), ∼0.5 log10 for lactic acid bacteria (p = .005), and ∼1.5 log10 for psychrophilic bacteria (p = .0001). Ageing time (p < .05) increased all spoilage bacteria numbers (∼2 log). The NIT packaging system improved retail color stability of bison steaks; however, the decreased growth of bacteria during retail display was similar to other anaerobic packaging systems. Practical applications Nitrite film packaging (FreshCase®), is a new smart packaging technology which contacts the meat surface, and nitrite embedded in the film surface dissolves into the meat juices, creating a stable, bright‐red color in a vacuum package without curing the meat. The FreshCase® technology is already approved for use in the United States providing economic and market advantages to United States retailers. The packaging can offer more than 30 days of shelf life for whole muscle beef and extends typical retail display life up to 28 days compared to 3–5 days for tray over‐wraps. This technology opens the possibility to the Bison industry to expand its market, where color stability is an issue and has the potential to eliminate retail losses due to poor color stability and early browning. This will allow the bison industry to transform from mainly frozen, to a more premium fresh meat market.

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“…() for beef meats, by Aviles et al . () and Liu et al . () for beef steaks, by Alp and Aksu () and Aksu and Alp () for ground beef.…”

Section: Resultsmentioning

confidence: 90%

Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

Aksu

Alinezhad

Erdemir

2015

Journal of Food Processing and Preservation

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In this research, the effects of lyophilized Urtica dioica L. water extract (LUDWE) on the shelf life of vacuum-packaged beef steaks were evaluated. For this purpose, beef steaks were arranged as control (vacuum packaging, VP), 150 ppm LUDWE + VP, 300 ppm LUDWE + VP and 450 ppm LUDWE + VP, and were stored at 2 ± 0.5C for 21 days. During storage, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae counts, pH, color and thiobarbituric acid reactive substances (TBARS) values of beef steaks were determined. By adding LUDWE in the beef steaks, TBARS values decreased (P < 0.01), and minimum values were determined in 450 ppm LUDWE + VP groups (P < 0.05). Depending on the increase in the LUDWE level, psychrotrophic (P < 0.01), Pseudomonas (P < 0.01), Enterobacteriaceae (P < 0.01) and lactic acid bacteria (P < 0.01) counts decreased, and the highest counts of these parameters were determined in the control group. LUDWE also had significant effects on L* (P < 0.01), a* (P < 0.01) and b* (P < 0.01) values of vacuum-packaged beef steaks. PRACTICAL APPLICATIONSBeef steak is more susceptible to microbial spoilage and lipolytic reactions; these can lead to a shorter shelf life with potential risks for human health during storage at low temperatures. In beef steaks, lipid oxidation can be decreased and spoilage bacterial counts can be suppressed using natural antioxidants and antimicrobials such as lyophilized Urtica dioica L. water extract (LUDWE). This work clearly showed that LUDWE could be used as a good natural antioxidant and antimicrobial agent in fresh meat products such as beef steaks.

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Effect of multiple vacuum packs on colour development and stability in beef steaks

Cited by 13 publications

References 14 publications

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Feeding Agro-Industrial By-Products to Light Lambs: Influence on Meat Characteristics, Lipid Oxidation, and Fatty Acid Profile

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

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