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

Narváez‐Bravo, Claudia; Rodas‐González, Argenis; Ding, C.; López-Campos, Ó.; Galbraith, J. K.; Larsen, I. L.; Jin, Yufeng; Siegel, D. G.; Aalhus, J. L.

doi:10.1111/jfpp.13311

Cited by 16 publications

(7 citation statements)

References 33 publications

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“…For example, nitrite-embedded packaging creates a low or anaerobic condition, while PVC is an aerobic packaging. In support, previous research also reported nitrite-embedded packaging had an approximate 1.5-log reduction in psychrophilic bacteria than PVC ( Narváez-Bravo et al, 2017 ).…”

Section: Resultssupporting

confidence: 79%

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Ramanathan

Mitacek

Billups

et al. 2018

Translational Animal Science

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The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged in nitrite-embedded film, and 4) dark-cutting steak dipped in deionized water and packaged in nitrite-embedded film. The fifth dark-cutting steak was used to determine pH and proximate composition. Normal-pH choice loins were used as a control and each loin was randomly assigned to either PVC overwrap for retail display or to determine pH and proximate composition. Packages were placed in coffin-style retail display cases under continuous fluorescent lighting for 3 days. A HunterLab MiniScan XE Plus spectrophotometer was utilized to characterize steak color every 24 h. There was a significant treatment × storage time interaction (P < 0.05) for a* values and nitric oxide myoglobin formation. On days 1, 2, and 3 of the display, nitrite-embedded treatment improved (P < 0.05) redness compared to other dark-cutting steaks in PVC. A 45% increase in redness (P < 0.05) was observed for nitrite-embedded rosemary treatment over dark-cutting steak in PVC on day 3 of display. Nitric oxide myoglobin formation on day 0 was less for all dark-cutting steaks in nitrite-embedded packaging. Metmyoglobin content was greater (P < 0.05) on day 0 for dark-cutting steaks packaged in nitrite-embedded treatments than dark-cutting steaks in PVC. However, metmyoglobin level in dark-cutting steaks packaged in nitrite-embedded treatments decreased (P < 0.05) on day 1 compared with day 0. Dark-cutting steaks packaged in PVC had greater (P < 0.05) L* values on day 0 than other dark-cutting steaks in nitrite-embedded packaging. Conversely, on days 1, 2, and 3, there were no differences (P > 0.05) in L* values between dark-cutting treatments. Dark-cutting steaks in nitrite-embedded packaging had lower total plate count (P < 0.05) than dark-cutting steak packaged in PVC. The current research indicated that nitrite-embedded packaging has the potential to improve surface color of dark-cutting beef.

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Section: Resultssupporting

confidence: 79%

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Ramanathan

Mitacek

Billups

et al. 2018

Translational Animal Science

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“…High pH and normal pH beef [172] Lamb slices [173] Beef steaks [174] Beef fillets [186] Lamb steaks [187] Beef and pork steaks [188] Bison tenderloin steaks [189] Vacuum packaging inhibits lipid oxidation, thus preventing unpleasant odors and flavors. Packaged in a modified atmosphere with semi-permeable internal vacuum film leads to an attractive bright red color.…”

Section: Treatment Meat Product Effectsmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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“…www.meatandmusclebiology.com longer duration than tested here (Narváez-Bravo et al, 2017). Evaluations of this packaging system for beef have shown the color remains stable 9 d after packaging (Claus and Du, 2013).…”

Section: Effect Of Nit On Retail Characteristics For Steaks and Burgementioning

confidence: 99%

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

Roberts

Rodas‐González

Galbraith

et al. 2017

Meat and Muscle Biology

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Abstract:Bison meat is prone to rapid discoloration under traditional aerobic retail packaging conditions. The aim of this study was to determine if the color stability of bison steaks and burger patties could be improved through packaging meat with a vacuum-sealed film containing embedded sodium nitrite. Bison bulls (n = 40) were slaughtered and the longissimus lumborum (LL) and rhomboideus (RH) were removed. Following a postmortem aging period of 6, 13, or 20 d steaks were obtained from the LL. RH muscles aged 6 d were ground (85:15 lean to fat) and formed into 140 g patties. One steak and two burger patties from each carcass side were placed into either a polystyrene tray overwrapped with oxygen permeable polyvinyl chloride film (CONT) or a polyethylene tray vacuum sealed with film coated in sodium nitrite (113 mg × m -2 ; NIT); meat was placed under simulated retail conditions for 4 d. A 3-way interaction was observed between packaging type, whole muscle aging and time in retail display for objective (L*, Chroma, and Hue) and subjective (lean color score and proportion of surface discoloration) color measures from steaks (P < 0.0001). The CONT packaged meat showed an increased area of discoloration and in metmyoglobin after 4 d in retail display (P < 0.0001); NIT meats did not show a higher area of discoloration or metmyoglobin after retail display. Additionally, NIT packaged steaks and burger patties lightened (higher L*) and became redder over the course of the retail display period. Thiobarbituric acid reactive substances (products of lipid peroxidation) did not increase in NIT packaged burger patties after 4 d under retail conditions, however, there was a significant increase observed for CONT packaged burger patties (P < 0.0001). NIT packaging appears to effectively improve the color stability of bison meat under retail conditions, making this packaging strategy well suited to address the issue of rapid discoloration.

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

Cited by 16 publications

References 33 publications

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

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