Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Abstract

This study aimed to compare the effect of muscle type, aging technique, and aging time on the oxidative stability of beef packed in high‐oxygen atmosphere. Longissimus thoracis et lumborum (LTL) and rectus femoris (RF) muscles from Belgian Blue cows were vacuum aged (VA) or aged on the carcass (CA) for 7 days. Then, they were stored under vacuum at −1 °C for up to 28 days. At different times, samples were repackaged under a high‐oxygen atmosphere and stored at 4 °C for 7 days. The following parameters were evaluated: color, metmyoglobin %, fat content, fatty acid profile, lipid oxidation, metmyoglobin reducing activity (MRA), α‐tocopherol content, and antioxidant enzymes activity. The sensitivity of meat to oxidation was influenced by muscle type (RF > LTL), aging technique (VA > CA), aging time (35 > 21 > 7 days), and display time (7 > 0 days), and could be related to MRA and antioxidant enzymes activity. Practical applications High‐oxygen modified atmosphere packaging is often used by the meat industry at the retail level to maintain an attractive color in fresh meat. Nevertheless, this kind of packaging can promote early discoloration, lipid oxidation, and sensory changes. In this way, the meat sector seeks solutions to prevent meat oxidation and to extend the shelf‐life of beef packed in high‐oxygen atmosphere. The results obtained in this study show that aging on the carcass before cutting and further vacuum storage can limit the oxidation of meat when it is repacked in a high‐oxygen atmosphere. Moreover, this technique shows an additional advantage when handling muscles which are sensitive to oxidation, including rectus femoris. Therefore, the present work provides new knowledge that contributes to the understanding of the oxidative capacity of meat under different conditions and the development of appropriate strategies for beef aging and preservation.

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

“…Aging leads also to reactive oxygen species (ROS) accumulation because of the oxidative and anti-oxidative balance breaking and the subsequent intracellular environment deterioration [ 57 ]. Different authors reported how these enzymes decreased during aging in beef [ 58 ] and lamb meat [ 42 ], reporting different results compared to ours. Renerre, et al [ 59 ], studying aging effect on oxidative stability and antioxidant activity on turkey meat, reported results similar to ours.…”

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration

“…Moreover, Adeyemi [32] recorded decreased SOD activity for the vacuum-packed goat meat stored up to 8 days. However, results of our study are different from those obtained for vacuum packed beef from Belgian Blue cattle stored at −1 • C for up to 28 days after 7 days of display [33].…”

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

“…Superoxide dismutase, catalase and glutathione peroxidase represented the in vivo cell defence system against oxidative damage [ 72 ]. They lose their activity after slaughtering [ 73 , 74 ] due to denaturation processes and hydrolysis carried out by intracellular proteinases, and usually are characterised by a decreasing trend during aging, also for a redistribution of these enzymes between cellular compartments due to the rupture of cell walls [ 75 , 76 ]. In this regard, Tateo, Maggiolino, Domínguez, Lorenzo, Dinardo, Ceci, Marino, Della Malva, Bragaglio and De Palo [ 25 ] noticed that this result can be explained by the kind of measurement that is used for quantifying these enzymes in meat.…”