Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls

Wang, Fangfang; Liang, Rongrong; Zhang, Yimin; Gao, Shujuan; Zhu, Lixian; Niu, Lebao; Luo, Xin; Mao, Yanwei; Hopkins, David L.

doi:10.1016/j.meatsci.2020.108292

Cited by 13 publications

(16 citation statements)

References 30 publications

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“…Surface color of ground beef packaged in vacuum packaging throughout the current 21-day study declined as rated by trained evaluators. These changes in surface color are similar to other studies that note fresh meat color will eventually degrade regardless of packaging methods, antioxidant ingredient use, or storage temperature [25,36,37]. Improvements in temperature storage environment and vacuum packaging fresh meat products in the retail setting could potentially lend to minimizing markdowns and throwaways in the retail setting or by the consumer.…”

Section: Discussionsupporting

confidence: 81%

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Smith

Wilborn

Parnell

et al. 2021

Foods

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Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

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Section: Discussionsupporting

confidence: 81%

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Smith

Wilborn

Parnell

et al. 2021

Foods

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“…The a* values declined significantly in the frozen group muscles compared with the CON ( p < 0.05). The oxidation of myoglobin to MetMb, which was accelerated by the high freezing temperatures, was linked to lowering a* levels [ 9 ]. This was consistent with the findings of Qian et al [ 26 ], who confirmed the a* values deteriorated less under ultra-fast freezing conditions.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, freezing effectively inhibits microbial, endogenous enzymes, oxygen, and heat-induced biochemical activity, making it ideal for extending meat shelf life [ 6 , 7 ]. Nevertheless, the quality deteriorates with the freezing, including discoloration, poor texture, a decrease in the water-holding capacity (WHC), etc., which has resulted in massive economic losses for the meat enterprise [ 8 , 9 ]. Therefore, an exhaustive understanding of the physical and chemical changes caused by freezing is critical for the meat industry.…”

Section: Introductionmentioning

confidence: 99%

The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy

Qian

Huang

et al. 2022

Foods

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The influence of freezing on the protein profile and quality traits in bovine Longissimus thoracic (LT) muscle was investigated by the data-independent acquisition (DIA) technique. Compared to fresh meat, a total of 262 proteins were identified as differential abundance proteins (DAPs) in four frozen groups (−12 °C, −18 °C, −38 °C, and −80 °C). According to the bioinformatics analysis, most of the DAPs in the significant Go terms and the KEGG pathway were structure proteins and enzymes. Proteome changes in the frozen bovine muscle at −12 °C and −18 °C were more significant than those at −38 °C and −80 °C. The result was consistent with the deterioration trend of the meat quality. The correlation analysis revealed that 17 proteins were correlated closely with the color, shear force, thawing loss, and cooking loss of the frozen meat, which could be used as putative biomarkers for frozen meat quality. MYO18A and ME3 are newly discovered proteins that are associated with frozen beef quality. In addition, CTTN and SERPINB6 were identified in frozen groups, which exhibited a significant inverse correlation with thawing loss (p < 0.01). These findings reveal the quality changes induced by freezing at the protein molecular level and provide new insights into the control of quality deterioration.

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“…Mutton is highly perishable if appropriate preservation methods are not applied (Olaoye & Onilude, 2010). Frozen storage is considered an excellent method for long-term meat preservation.At present, −18°C has been extensively adopted as the standard operational temperature for meat preservation in countries including China (Wang, Liang, et al, 2021). The temperature can maintain acceptable quality and prevent spoilage in mutton for more than 1 year (Muela et al, 2015(Muela et al, , 2016.…”

mentioning

confidence: 99%

“…At present, −18°C has been extensively adopted as the standard operational temperature for meat preservation in countries including China (Wang, Liang, et al, 2021). The temperature can maintain acceptable quality and prevent spoilage in mutton for more than 1 year (Muela et al, 2015(Muela et al, , 2016.…”

mentioning

confidence: 99%

The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days

Wang

Yang

et al. 2022

Food Processing Preservation

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Mutton is in great demand in many areas of the world because of its tenderness, delicious taste, low calorie content, high protein and essential amino acid content, and trace element abundance (Zhang et al., 2021). Mutton is highly perishable if appropriate preservation methods are not applied (Olaoye & Onilude, 2010). Frozen storage is considered an excellent method for long-term meat preservation.At present, −18°C has been extensively adopted as the standard operational temperature for meat preservation in countries including China (Wang, Liang, et al., 2021). The temperature can maintain acceptable quality and prevent spoilage in mutton for more than 1 year (Muela et al., 2015(Muela et al., , 2016. Freezing processes slow down microbial growth and inhibit microbial contamination (Pinheiro et al., 2019) and thus maximize the original meat color, taste, texture, and nutrition during long-term storage and thus minimize quality deterioration (Al-Sabagh et al., 2016). In addition, the meat industry typically employs freezing methods to stabilize the prices of mutton during slaughter animal shortage periods (Pietrasik & Janz, 2009).Large amounts of meat and meat products are lost or wasted annually, mostly because of sensory degradation due to spoilage

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Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls

Cited by 13 publications

References 30 publications

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy

The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days

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