Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

Abstract

Abstract:The objective was to determine the effects of modified atmosphere packaging (MAP) on the surface color of darkcutting beef that had been aged for 21 d. The USDA Choice (normal-pH; IMPS #180) strip loins (n = 10) and no-roll dark-cutter strip loins (n = 10) were obtained from a commercial packing plant within 72 h of harvest. Both normal-pH and dark-cutting beef were vacuum packaged and aged for 21 d. Steaks were cut from both normal and dark-cutting loins, assigned to 1 of 3 packaging treatments; PVC, HiOx-MAP, and CO-MAP, and stored in a simulated retail display under continuous fluorescent lighting at 2°C for 6 d. Instrumental and visual color were measured every 24 h. Thiobarbituric acid assay was used as an indicator for lipid oxidation. There was a packaging × muscle type × display time interaction (P < 0.0001) for instrumental and visual color. On d 1 of display, dark-cutting steaks packaged in HiOx-MAP had greater (P < 0.001) a* values and chroma than darkcutting PVC steaks. On d 6 of the display, dark-cutting steaks packaged in CO-MAP had 10 units greater a* values than darkcutting steaks packaged in PVC. The visual panel also noted less muscle darkening (P < 0.002) in HiOx-MAP and CO-MAP compared with steaks packaged in PVC on d 6 of the display. There was less surface discoloration (P < 0.001) in HiOx-MAP and CO-MAP dark-cutting steaks compared with PVC dark-cutting steaks by the end of the display. There was a packaging × muscle type interaction for instrumental L* values and lipid oxidation. Dark-cutting steaks packaged in HiOx-MAP and CO-MAP had greater (P < 0.05) L* values compared with dark-cutting steaks in PVC packaging. In conclusion, HiOx-MAP improved redness of dark-cutting beef during the initial phase of display, while CO-MAP resulted in a stable red color.

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

“…Preharvest stress can decrease glycogen content in muscles, hence limited lactic acid is formed postmortem. Previous studies have also reported greater pH in dark-cutting beef ( Sawyer et al, 2009 ; Mitacek et al, 2018 ). A greater pH can increase cell swelling or fiber width ( Barbut et al, 2005 ; Hughes et al, 2017 ), which can decrease light reflectance and oxygen diffusion into the meat.…”

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef

“…Previous research also reported lower L* (darker color) values in dark-cutting beef. − Increased pH can enhance oxygen consumption and metmyoglobin reducing activity of dark-cutting beef in comparison to normal-pH beef. , Ashmore et al noted that, in experimentally induced dark-cutting conditions by injecting epinephrine, there were no significant differences in the mitochondrial content. However, limited research has compared the mitochondrial content in dark-cutting (that has not been experimentally induced) and normal-pH beef.…”

Repackaging Nitrite-Embedded Dark-Cutting Steak in Aerobic Polyvinyl Chloride Film Decreases Surface Redness

“…Dark-cutting steaks in high-oxygen and carbon monoxide modified atmosphere packages had greater redness than steaks in polyvinyl chloride (PVC) (Wills et al, 2017;Mitacek et al, 2019;Zhang et al, 2018;Ramanathan et al, 2019). Greater lipid oxidation (Mitacek et al, 2018) and consumer safety concerns (Grebitus et al, 2013) limit the application of highoxygen and carbon monoxide modified atmosphere packaging, respectively, at the retail level.…”