Prevention of Transient Discoloration of Beef

Abstract

Oxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O 2 scavengers were used in the study. The master packs were stored at 1Ϯ 0.5 ЊC. The steaks from master packs were presented in a display-case for visual evaluation. Reflectance spectra from each steak-surface were obtained to estimate metmyoglobin content. Steaks packaged without O 2 scavengers showed more discoloration, and had significantly higher proportions of metmyoglobin when compared to steaks with O 2 scavengers, after most storage intervals (p Ͻ 0.05). Prevention of metmyoglobin formation was influenced by the number but not the type of O 2 scavenger employed (p Ͼ 0.05).

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

“…2B). This phenomenon has been described by other authors (Mancini & Hunt, 2005;O'Keeffe & Hood, 1980-1981aTewari et al, 2001). In particular conditions, OxyMb is not converted directly to DeoxyMb, but first undergoes reversible oxidation to a ferric redox state.…”

“…At least, four main factors can influence this residue: i) the effectiveness of the MAP equipment in removing air; ii) the permeability of the tray-wrap packaging materials in enabling the oxygen exchanges from the headspace of the tray towards the master bag headspace; iii) the oxygen scavengers absorbing kinetic iv) the oxygen uptake of the muscle itself. In fact, two isolated systems affect the O 2 concentration in the overall package-atmosphere of master bags (Tewari et al, 2001), namely the headspace of the master bag and the headspace of the tray inserted into the master bag itself (i.e. the primary package).…”

“…Similar results were reported by Mancini and Hunt (2005), who indicated a critical value of 0.05% O 2 (500 ppm) for beef. Tewari, Jayas, Jeremiah, and Holley (2001) distinguished a limit lower than 100 ppm for beef with poor color stability and lower than 600 ppm for beef with high color stability when stored at sub-zero temperatures. Again, for ground beef, oxygen levels lower than 10 ppm were found to optimize red color stability of beef during retail display (Gill & McGinnis, 1995).…”

Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation

“…As reported by different authors (Tewari, Jayas, Jeremiah, & Holley, 2001;Venturini, ContrerasCastillo, Sarantopoulos, & Villanueva, 2006;Limbo et al, 2013), oxygen scavengers are an essential part of master bag solutions, providing a rapid reduction of the residual oxygen concentration and allowing the establishment of the optimal low oxygen level necessary for the reduction of myoglobin to obtain deoxymyoglobin (DMb). This conversion can occur at extremely low oxygen partial pressures through the reversible formation of metmyoglobin (MMb) , and the rate of absorption of the gas is key to reaching the appropriate gas partial pressure in the shortest time.…”

“…2). The longer storage allowed the resolution of the transient discoloration through the reduction of surface pigments and the formation of DMb through the previously mentioned reducing enzyme systems in the meat (Gill, 1991;Tewari et al, 2001).…”