Effect of packaging and aging time on shelf-life of beef meat

Abstract

The present study aimed to determinate beef meat shelf-life packaged in modified atmosphere (MAP). The experiment was carried out on young bulls Longissimus dorsii muscle and considered 2 thesis (meat portioned and conserved in MAP after 3 days &ldquo;NA&rdquo; and after 7 days &ldquo;7A&rdquo; of ageing), 2 types of packaging (with or without water absorbent pad) and 3 different conservation times (3, 7 or 11 days). The analysis regarded: water loss, colour, TBArs and protein ossidation. Liquid loss showed higher value in packaged meat with absorbent pad than the other (10.38% vs 2.42% P<0.001), while the evaporate liquid was highest in no absorbent pad samples. The positive effect of pad was found in metmyoglobin percentage (13.98 vs 15.10 % respectively for its presence and absence) and protein oxidation (67.32 vs 79.26 nmol thiol/mg protein P<0.05). TBArs increased with conservation times from 0.88 to 2.57 mg/100g, while it didn&rsquo;t show differences between the two thesis and the two different packaging methods. In conclusion the use of absorbent pad improved meat nutritive quality despite produced more water loss

Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

“…Previous studies have reported meat decolouration by HIU application at the same (22 W/cm 2 ) [25,37] or lower intensities (11 W/cm 2 ) in fresh meat from three different muscles [15]. Beef colour depends greatly on the chemical state of myoglobin, a sarcoplasm protein that may be easily oxide-reduced by the oxygen exposition resulting from quotidian physical or chemical processes in meat [38,39] (i.e., ageing [40], ultrasonication [10] or packaging [1,41]). HIU may detrimentally reduce meat colour when ultrasonication time is longer than 20 min, reducing redness and chroma and increasing the lightness [14,18].…”

“…In addition, the total colour change (∆E) of meat after SRD was not affected by the muscle; however, the ultrasonication showed a significant increase in the ∆E (see Figure 1B) with a consequent decolouration of the product after SRD. Together, the ageing [1], the high exposition to O 2 [48] and the ultrasonication might contribute to total decolouration of beef.…”

“…decolouration of the product after SRD. Together, the ageing [1], the high exposition to O2 [48] the ultrasonication might contribute to total decolouration of beef. Significant differences (p < 0.05) were found among muscles (Figure 2A).…”

“…Meat ageing is a worldwide process carried out to allow a natural enzymatic proteolysis that improves meat tenderness, flavour, and juiciness [1,2]. Two general methodologies for beef ageing are widely known in the industry.…”