Investigation of the effects of commercial carcass suspension (24 and 48h) on meat quality in high oxygen modified atmosphere packed beef steaks during chill storage

Carbon dioxide flavour taint in modified atmosphere packed beef steaks

“…This could also be due to reduced protein oxidation effects and is again in agreement with Zakrys-Walliwander et al (2010. 2011 who showed that in increasing levels of O 2 in MAP beef steak resulted in increasing protein oxidation.…”

“…These results are also in agreement with Zakrys-Walliwander et al (2009) who reported that consumers (134) identified beef steak samples packed in 40 ml O 2 /100 ml pack gas as the most negatively (P < 0.001) correlated to toughness compared to samples packed in higher O 2 packs. Zakrys-Walliwander et al (2010, 2011 for publication) showed that in increasing levels of O 2 in MAP beef steak resulted in increasing protein oxidation which results in a toughening of the meat from both an instrumental and sensory perspective.…”

“…In European countries such as Ireland, UK and France, beef steaks are commonly displayed in 70 ml O 2 and 30 ml CO 2 per 100 ml pack gas in MAP, whereas the concentrations used in the USA are 80 ml O 2 and 20 ml CO 2 per 100 ml pack gas. From previous studies Zakrys- Kerry (2009), Zakrys-Walliwander, O'Sullivan, Allen, O'Neill, andKerry (2010) and Zakrys-Walliwander, O'Sullivan, Walshe, Allen, and Kerry (2011) found that a sensory panel indicated that beef steak samples packed in 50 ml O 2 :30 ml N 2 : 20 ml CO 2 /100 ml pack gas were more acceptable to panellists and consumers than samples packed in the commercially used atmosphere of 80 ml O 2 :20 ml CO 2 /100 ml pack gas. Thus, this 50 ml O 2 :30 ml N 2 : 20 ml CO 2 variant was included in the experimental design along with samples packed in 100 ml CO 2 /100 ml pack gas so as to explore the maximum effect of CO 2 on the subsequent cooked meat flavor.…”

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

“…It is well known that oxygen is the key element when forming TBA (Campo et al, 2006;Jongberg et al, 2011). Both using reduced oxygen and increased nitrogen levels in packaging are required to obtain lower TBA values (Berruga et al, 2005;Zakrys et al, 2008;Zakrys et al, 2009;Limbo et al, 2010;Zakrys-Waliwander et al, 2010). Literature values are consistent with the findings of current study.…”

Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage

“…Parameter a* of color has shown a stronger decreasing behavior, what is of greater importance because consumers associate redness to freshness. 25 Since no difference was found among treatments, it is possible to state that the inclusion of 10% aqueous extracts of Rosemary and Pitanga leaves into raw beef patties was not able to maintain color attribute during cold storage. This result is in agreement with several studies, 17,[26][27][28] with no observed color stability after the inclusion of plant extracts in beef patties.…”