High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Kim, Yuan H.; Huff-Lonergan, Elisabeth J.; Sebranek, Joseph G.; Lonergan, Steven M.

doi:10.1016/j.meatsci.2010.04.001

Cited by 213 publications

(146 citation statements)

References 44 publications

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“…In our study, it was observed that redness (a*) in colour was more stable in vacuum packaging during display. Our results are in agreement with those of Kim et al [2010] who reported that a* values of steaks packaged in high oxygen MAP decreased rapidly after 9 days of display; whereas steaks packaged in vacuum had no signifi cant change in a* values during display. Findings from several studies have shown that the lower the oxygen (40%) is, the more the colour is fi ne for consumers [Zakrys et al, 2008;Zakry-Waliwanderal et al, 2009].…”

Section: Discussionsupporting

confidence: 93%

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Bonny¹,

Li²,

Li³

et al. 2017

Pol. J. Food Nutr. Sci.

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The objective of this study was to investigate the colour stability and lipid oxidation of beef under different packaging methods. The muscles longissimus lumborum were randomly packed in vacuum or modifi ed atmosphere packaging (MAP, 80% O 2 , 20% CO 2 ). Both packages were aged at 4°C for 7, 14 and 21 days. After each ageing time, samples were displayed in a refrigerator for 2, 4 and 6 days. Colour stability, lipid oxidation and their correlation were determined. Beef under vacuum packaging showed higher a* values on 7, 14, and 21 days of ageing and lower L* values on 14 and 21 days of ageing than beef in MAP (p<0.05). Lower a* values were observed in the samples packed in MAP, then displayed compared to samples packed in vacuum, then displayed after 21 days of ageing time on day 2, 4 and 6 of the display period (p<0.05). Thiobarbituric acid reactive substances (TBARS) increased signifi cantly in MAP compared to vacuum during 7, 14, and 21 days of ageing (p<0.05). An increase of TBARS was also observed during display after 14 and 21 days of ageing in samples packed in MAP, then displayed. Furthermore, a signifi cant difference (p<0.05) was observed between samples packed in MAP and vacuum in peroxide value on 14 days of ageing. Lipid oxidation was observed mainly in the samples packed in MAP compared to vacuum, and positively correlated with results on colour stability.

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Section: Discussionsupporting

confidence: 93%

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Bonny¹,

Li²,

Li³

et al. 2017

Pol. J. Food Nutr. Sci.

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show abstract

“…In high oxygen atmosphere protein oxidation resulted in less proteolysis and cross linking and ultimately a less tender (Clausen et al, 2009) and juicy product (Lund et al, 2007). The reduction in tenderness may be the result of the formation of titin and myosin cross-linking (Kim et al, 2010).…”

Section: Tendernessmentioning

confidence: 99%

Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets1

Arkfeld

Young

Johnson³

et al. 2015

Journal of Animal Science

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“…The gas permeable, retail packages are removed from the outer package just prior to being placed in retail display. An anoxic atmosphere is typically used in the outer package to avoid oxidation reactions and color fading (Jayasingh et al, 2002;Kim et al, 2010), as well as to control the growth of aerobic, spoilage bacteria (Sørheim et al, 1999). Caution must be taken since residual oxygen that is present in the headspace gas can trigger meat discoloration (Gill and McGinnis, 1995a;Sørheim et al, 2009;Venturini et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

Custode

Campbell

Cassar

et al. 2017

Meat and Muscle Biology

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This study investigated the effect of storage time, display time, oxygen scavengers, and carbon dioxide concentration on master packed ground beef color and package characteristics. Samples were stored at 0.5°C for up to 28 d in 20% CO 2 /80% N 2 and 30% CO 2 /70% N 2 . Results indicated that red meat color was maintained for up to 28 d of storage. Nevertheless, a* values (meat redness) decreased during display as storage time increased (p < 0.05). Master packs with 2 types of oxygen scavengers showed comparable total carbon dioxide absorbed. However, differences between oxygen scavengers were noticed in packages that did not include meat. Carbon dioxide significantly decreased by 14 d of storage in packages with oxygen scavengers (p < 0.05), and remained low for the duration of the study. Carbon dioxide absorption by an oxygen scavenger is an important factor when considering the headspace gas and specific oxygen scavenger used in a modified atmosphere packaging system.

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High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Cited by 213 publications

References 44 publications

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

Composition and quality characteristics of carcasses from pigs divergently selected for residual feed intake on high- or low-energy diets1

Oxygen Scavengers affect Gas Mixture and Color Stability of Master Packed Ground Beef

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