Effect of Packaging Methods on Quality Characteristics of Low-Grade Beef during Aging at 16C

Low‐grade beef samples were divided into three groups (Ziploc bag packaging [S.C. Johnson & Son, Inc., Racine, WI] [C], vacuum packaging [T1] and modified atmosphere packaging CO2 : N2 = 3:7[T2]). After being packaged, the meat samples were stored at 16C for accelerated aging. The water‐holding capacity (WHC) was significantly higher in T2 than in C and T1, whereas T1 showed a significantly lower WHC when compared with the other samples. The brittleness, gumminess and chewiness decreased during the first 5 days of storage, after which they increased in C and T1, whereas T2 showed no significant difference in gumminess and chewiness during the storage periods. The redness (a*) was significantly higher in T2 than in the other samples at the end of storage. The lipid oxidation value and total bacterial counts were significantly lower in T1 and T2 than C at the end of storage. Finally, sensory evaluation revealed that no sensory characteristics were affected by the packaging methods. Practical Applications Meat samples were stored at 16C for accelerated aging. The water‐holding capacity and redness were higher in modified atmosphere packaging (MAP) sample than in the other samples. The lipid oxidation value and total bacterial counts were lower in vacuum packaging and MAP than in Ziploc bag packaging at the end of the storage period. Based on the results of this study, we assume that the MAP method can extend shelf life in low‐grade beef during storage at high temperatures.