Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Li, Xin; Lindahl, Gunilla; Zamaratskaia, Galia; Lundström, Kerstin

doi:10.1016/j.meatsci.2012.06.006

Cited by 65 publications

(35 citation statements)

References 33 publications

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“…L* and a*, varied significantly in the first 3 days, from day 1-4, but not from day 4-7. This was similar to results reported by Li et al (2012) for Longissimus lumborum of young bulls where changes in L* were significant between days 1 and 5.…”

Section: Resultssupporting

confidence: 91%

“…The more total pigment content and the more pigment in OMb form, the redder the meat. The same has been found in other works like Li et al (2012) who also reported that a decrease in a* was accompanied by an increase in MMb. This trend is also seen in the A M parameter and similarly in the A D parameter.…”

Section: Relationship Between Pigment Parameters and Color Coordinatessupporting

confidence: 90%

“…They are compared and related with the relevant variables to the specific application or study (Insausti et al 1999;Li et al 2012;Lindahl et al 2006;Luciano et al 2011;Strydom and Hope-Jones 2014). Color changes in meat products affect all color coordinate values and, although they are frequently correlated, effects on just one parameter may not tell the complete color story (AMSA 2012).…”

Section: Introductionmentioning

confidence: 99%

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CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

et al. 2016

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This work examined changes in color that can be explained solely on the basis of the total myoglobin content and the relative proportions of deoxymyoglobin, oxymyoglobin (OMb) and metmyoglobin (MMb) during storage of meat. Meat color was evaluated for L*, a*, b*, C* and h ab . Total pigment content was measured from the reflex attenuance at 525 nm (A 525 ). The relative proportions of each pigment was determined using two different methods: the Krzywicki method based on the reflex attenuance values at 473, 525, 572 and 700 nm and the KS method based on K/S ratios of the absorption and scattering coefficients (K/S) 474 7 (K/S) 525 , (K/S) 572 7 (K/S) 525 and (K/ S) 610 7 (K/S) 525 . The study was performed on beef (Longissimus lumborum) samples measured after 1, 4 and 7 days of exposure to air. Result revealed that L* values can be fully explained by A 525 alone. C* and a* were well explained by those parameters related to OMb content. The other color parameters depended on pigment forms. The KS method gave better results. The parameters related to MMb content were relevant to classify samples according to the time of exposure to air. In any case, information provided by color and pigment parameters were complementary to each other.

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Section: Resultssupporting

confidence: 91%

Section: Relationship Between Pigment Parameters and Color Coordinatessupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

et al. 2016

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“…In burger patties, similar to steaks, the Mb proportions from CONT burger patties were negligible through the retail display, while in NIT packaging Mb proportions were higher and there was a significant increase in Mb after 4 d under retail conditions. The change in Mb in NIT packaged steaks over the retail display contrasts with results observed by Li et al (2012) where LL steaks from beef in vacuum packaging and vacuum skin packaging, with no embedded nitrite in the films, showed a decline in Mb over retail display. It is unclear if the embedded sodium nitrite present in the NIT packaged steaks of the present study contributed to this increase, as the sodium nitrite free-vacuum packaging systems were not evaluated in the present study.…”

Section: Effect Of Nit On Myoglobin State For Steaks and Burger Pattiescontrasting

confidence: 83%

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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“…The problem of proportions outside the 0-100 % range has been noticed by several authors (Aporta et al 1996;Beriain et al 2009). Mancini et al (2003) recommend transforming the results to fit them in the 0-100 % range, an approach followed by some authors (Li et al 2012). Although not necessary for statistical tests, it provides a more easy evaluation of the state of conservation of a meat sample.…”

Section: Resultsmentioning

confidence: 99%

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

et al. 2015

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Two procedures based on reflectance (R) measurements to calculate the proportions of deoxymyoglobin (DMb), oxymyoglobin (OMb) and metmyoglobin (MMb) in meat are recommended by the American Meat Science Association (AMSA). One uses the K/S ratios (K and S are the absorption and scattering coefficients) and the other method (Krzywicki 1979) uses the reflex attenuance A=log (1/R). Both methods were compared in: a) synthetic sets of two pigment mixtures and b) 15 samples of beef Longissimus Lumborum measured after 24 h, 4 and 7 days of exposure to air. It was found that K/S and Krzywicki methods gave different values of pigment proportions. However both methods exhibited a high linear correlation (R 2 =0.8733 in DMb, R 2 =0.9771 in OMb and R 2 =0.9390 in MMb, p<0.0001). This makes them equivalent for statistical analysis based on differences in pigment proportions.

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Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

Cited by 65 publications

References 33 publications

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

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

Comparison between two different methods to obtain the proportions of myoglobin redox forms on fresh meat from reflectance measurements

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