Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs

Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to me...

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Veröffentlicht in:Meat science 2013-08, Vol.94 (4), p.447-454
Hauptverfasser: Murphy, K.M., O'Grady, M.N., Kerry, J.P.
Format: Artikel
Sprache:eng
Schlagworte:
Analysis of Variance
Animals
Atmosphere
Cattle
Consumer Behavior
Diet
Food Packaging - methods
Food Preservation - methods
Gas to meat ratio
Humans
Least-Squares Analysis
Lipid Peroxidation
Meat - analysis
Meat - standards
Meat quality
Modified atmosphere packaging
Oxygen
Sensory analysis
Taste
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Zusammenfassung:Beef steaks (M. longissimus dorsi) were stored in modified atmosphere packs (MAP) (80% O2:20% CO2) with gas headspace to meat ratios of 2:1, 1:1 and 0.5:1 for 14days at 4°C. The pH, surface colour, texture and microbiology of beef steaks were unaffected (P>0.05) by varying the gas headspace to meat ratio. APLSR (ANOVA-partial least squares regression) and jack-knife uncertainty testing indicated that lipid oxidation (TBARS) was significantly positively correlated with days 10 (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.03.032