Effects of 0.5% carbon monoxide in modified atmosphere packagings on selected quality attributes of M. Longissimus dorsi beef steaks

Abstract

This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings (MAP) with gas composition of 0.5% CO, 30% CO2 and 69.5% N2, as compared with conventional vacuum packaging (Vac) on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. In the first MAP solution, the beef steaks were packed in the MAP for 48 hr and then repacked in vacuum packaging (CO‐Vac), while beef steaks were packed in the MAP (CO‐MAP) in the second solution. Results indicated that using CO significantly increased the brightness and the redness of beef steaks in both CO‐Vac and CO‐MAP packaging systems during storage for 21 days and Polish consumers preferred beef steaks in CO‐Vac with a cherry/dark red and purple red. Our result proved that CO‐Vac should have wider applications than MAP on the market. Practical applications The use of 0.5% carbon monoxide for packaging fresh meat has been recognized by the European Scientific Committee on Food as safe for humans; however, the application of the gas in the EU member states is prohibited. On the other hand, in some other countries, such as the USA, Canada and New Zealand, low concentrations of carbon monoxide are used for meat packing. This study evaluated the effects of the periods of 0.5% CO exposure in two modified atmosphere packagings with gas composition of 0.5% CO, 30% CO2, and 69.5% N2, as compared with conventional vacuum packaging on the quality of packaged beef steaks (M. longissimus dorsi) stored for 21 days at 2 °C. The study confirmed that Polish consumers have the greatest desire to purchase the vacuum packed steaks after exposure in carbon monoxide and thus the decision to ban the use of this gas in the EU should be reconsidered.

The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks

“…A similar trend following depletion of CO penetration depth was reported by others (Jayasingh, Cornforth, Carpenter, & Whittier, 2001;Sakowska, Guzek, Glabska, & Wierzbicka, 2016). Sakowska, Guzek, Sun, and Wierzbicka (2016), investigated a range of CO pretreatments (0.1%-0.5%) applied to beef steaks for 48 h prior to vacuum packaging and obtained a CO penetration depth of 0.0-2.0 mm after 21 d for 0.1%-0.5% CO pretreatment, respectively. Jayasingh et al (2001) also reported that for 5% CO pretreated vacuum packed beef steaks the COMB layer disappeared after 3 weeks storage.…”

“…This result is in agreement with previous findings by Van Rooyen, Allen, Crawley, and O'Connor (2017) that varying exposure time to CO pretreatment had no effect on meat tenderness (P > .05). Likewise Sakowska, Guzek, Sun, and Wierzbicka (2016) reported no differences (P > .05) in WBSF values when comparing 0.5% CO pretreated beef steaks to vacuum packed or CO-MAP beef steaks after 21 d storage, suggesting CO had very little effect on tenderness. A significant storage day effect occurred (P < .001) for both models (Tables 2 & 3) as expected due to the wet ageing process (vacuum packaging) and increase in proteolysis.…”

Carbon Monoxide in Meat and Fish Packaging: Advantages and Limits

“…In contrast, the addition of 0.4% CO to either 20% or 80% O 2 atmospheres did not increase the MetMb reducing activity in five beef muscles [ 132 ]. Recently, Sakowska et al [ 124 ] found that CO-MAP packaging systems significantly increased redness of beef steaks during storage for 21 days. Sausages packaged under CO discolored faster during air and light display than sausages treated with nitrite.…”

“…European consumers preferred beef steaks in low CO-MAP. Despite the current EU prohibition of MAP with CO [ 124 ], the decision to ban the use of this gas in the EU should be reconsidered. Sørheim et al [ 54 ] found the application of low concentrations of CO to meat packaging systems to have no toxic effects evident.…”

The effects of varying gas concentrations and exposure times on colour stability and shelf-life of vacuum packaged beef steaks subjected to carbon monoxide pretreatment

“…Others have investigated applying a range of CO pretreatments prior to vacuum packaging (Clark, Lentz, & Roth, 1976;Rozbeh, Kalchayanand, Field, & Johnson, 1993;Brewer & Wu, 1993;Jayasingh et al, 2001;Sakowska, Guzek, Glabska et al, 2016;Sakowska, Guzek, Sun, & Wierzbicka, 2016;. However, in general it appears that reduced CO concentrations require extended exposure periods or vice versa.…”