Modelling a modified atmosphere packaging system for fresh scallops (Argopecten purpuratus)

Seafood is a highly perishable food, which has a relative short shelf‐life. Modified atmosphere packaging (MAP) is a system that offers a way of extending the shelf‐life of seafood products, maintaining quality and inhibiting bacterial growth. The objective of this research was to study and determine the optimal conditions for packaging scallops in a modified atmosphere system, which includes CO₂/O₂/N₂ mixture, headspace:food ratio and storage temperature, utilizing an integrated mathematical model for MAP systems with its respective experimental validation. For validation purposes, two experiments were conducted, using gas mixtures of: (a) 45% CO₂/10% O₂/45% N₂; and (b) 60% CO₂/10% O₂/30% N₂. In addition, two experiments, at 6°C and 20°C, were conducted to obtain the shelf‐life model, utilizing the following gas mixtures: 30% CO₂/10% O₂/60% N₂; 45% CO₂/10% O₂/45% N₂; 60% CO₂/10% O₂/30% N₂; and 75% CO₂/10% O₂/15% N₂. Gas mixtures with CO₂ concentrations between 30% and 70% and different headspace:food ratios were tested during simulations. The optimal conditions for scallop storage were a 60% CO₂/10% O₂/30% N₂ gas mixture and a headspace:food ratio of 2:1. With these conditions, a simulated shelf‐life of 21 days was obtained. Optimal conditions consider maximum shelf‐life, an adequate film collapse criterion, and time to reach the pseudo‐equilibrium condition. The predictive mathematical model, coupled with experimental studies for specific products, can be efficiently utilized to evaluate packaging alternatives (size, material and selected thickness) for different temperatures and initial gas concentration scenarios of MAP products. Copyright © 2006 John Wiley & Sons, Ltd.     

Combined effect of chill storage and modified atmosphere packaging on mussels (Mytilus galloprovincialis) preservation

Changes in biochemical indices, microbial growth, headspace and sensory quality of mussels which had been packaged in two modified atmospheres [Modified atmosphere packaging (MAP) 1: 60% CO₂/20% N₂/20% O₂ and MAP 2: 60% CO₂/40% N₂] and under vacuum (VP) were studied for 14 days. The results showed better quality retention and greater shelf life of mussels packaged under MAP 1 as compared to MAP 2 and VP samples. Increase in total volatile basic nitrogen followed the order: MAP 1 < MAP 2, VP < air (control) samples while increase in trimethylamine nitrogen followed the order: MAP 1 < air < MAP 2 < VP. The 2‐thiobarbituric acid (TBA) values of MAP 1 and air samples were significantly higher (p < 0.05) than the TBA values of VP and MAP 2 samples. MAP 1 showed a greater (p < 0.05) inhibition effect on total viable count of mussel samples than all other packaging conditions. Based primarily on odour scores, the MAP 1 samples remained acceptable up to ca. 10–11 days, the MAP 2 and VP up to ca. 7–8 days while the air‐packaged samples up to ca. 5–6 days of storage. Copyright © 2007 John Wiley & Sons, Ltd.     

Modified Atmosphere Packaging of Guava Fruit

Fully matured fresh guava fruits (Lucknow‐49) were precooled at 10 °C for 1 h and pretreated with 500‐ppm benomyl for 5 min. The fruits were packed in 25‐µm and 50‐µm LDPE bags with active modified atmosphere packaging of 3% O₂ + 5% CO₂, 6% O₂ + 5% CO₂ and 9% O₂ + 5% CO₂ gas concentrations and stored at 5 ± 1 °C and 10 ± 1 °C temperatures as well as non‐packaged as control. The shelf life of guava could be increased up to 42 days by packaging in 50‐µm LDPE bags with a gas concentration of 9% O₂ + 5% CO₂ and stored at 10 °C without much change in physical, biochemical and sensory characteristics. Physico‐chemical changes viz., PLW, pulp to peel ratio, firmness, TSS, total sugar, ascorbic acid and titratable acidity were observed minimum for fruits packed in 50‐µm LDPE bags at 3% O₂ + 5% CO₂ gas concentration at 5 °C storage temperature, but sensory score decreased drastically after 21 days of storage. Chilling injury was observed for the fruits packed at 5 °C storage temperature after 21 days of storage, and it was severe in 25‐µm LDPE bag at later stage. Control fruits over‐ripened with the highest weight loss (12.47%) on 6 days of storage and discarded from the storage. Copyright © 2014 John Wiley & Sons, Ltd.     

Effect of Garlic Oil and Modified Atmosphere Packaging on the Quality of Chilled Shrimp

This research aimed to investigate the effect of essential oils extracted from garlic (Allium sativum L.) and modified atmospheric (MA) conditions on maintaining the quality of chilled Pacific white shrimps (Litopenaeus vannamei). Clean fresh shrimps (headless, shell‐off and devein) were dipped into 15 mg/ml of garlic oil for 15 min. Approximately 100 g of shrimps with or without dipping into the garlic oil was placed on polyethylene terephthalate trays and packed under two MA conditions (modified atmosphere packaging 1: 40% CO₂ + 60% N₂ and modified atmosphere packaging 2: 60% CO₂ + 40% N₂) using nylon/PE pouches. The shrimps with or without dipping into the garlic oil packed under normal atmospheric condition using PE pouches were prepared as the control. The samples were then stored at 8°C ± 2°C for three weeks and taken every two times a week. Shrimp samples were subjected to physical, chemical and microbiological analysis as well as sensory evaluation. The results showed that either garlic oil or MA conditions had proven to help preserving the quality of chilled white shrimps because they slowed down both chemical degradation and microbial spoilage. The shrimps dipped in garlic oil and/or packed under MA conditions had lower pH, total volatile base nitrogen and trimethylamine values as well as total viable counts than the control sample. 60% CO₂ + 40% N₂ in combination of garlic oil helped prolonging the shelf life of the shrimps stored at 8°C ± 2°C from 6 to 18 days. Thus, applying both garlic oil and low O₂ atmospheric conditions were more effective on maintaining shrimp quality than applying only garlic oil or MA conditions. Copyright © 2013 John Wiley & Sons, Ltd.     

Electrochemical Behaviour of Ce0.9Gd0.1O2−δ SOFC‐Anodes

In order to compare the electrochemical performance of Ce_0.9Gd_0.1O_2−δ (CGO) in various fuels, impedance spectroscopy measurements were carried out in the atmospheres containing H₂, CO, CO₂, CH₄, N₂ at various compositions, in the temperature range 650°C to 850°C. Ohmic loss and polarization resistance were derived from impedance spectroscopy measurements. The stability at different temperatures of the anode was also investigated in 9%H₂/91%N₂ humidified with 3% H₂O. The microstructure of the anode before and after degradation test was analysed by SEM. These investigations indicated similarities in the impedance and the activation enthalpies in hydrogen/water, methane/water and CO/CO₂ atmospheres. No indications of methane cracking leading to carbon formation were found.     

Evaluation of plastic packages for guava refrigerated preservation

Guavas cv. ‘Kumagai’ were packed in several plastic materials and stored at 10°C and 85–90% relative humidity (RH) for 7, 14, 21 and 28 days (+3 days at 25°C). The plastic materials studied were: multilayer co‐extruded polyolephine film with selective permeability (PSP), low‐density polyethylene film (LDPE), LDPE film with mineral incorporation (LDPEm) and heat‐shrinkable polyolephine film (SHR). Guavas not packed were taken as control samples. The physicochemical characteristics of the fruits, O₂ and CO₂ transmission rates of the packaging materials and gas composition at the package headspace were evaluated. The LDPE film, 69 µm in thickness, with the lowest permeability to both O₂ and CO₂, led to anaerobiosis and high CO₂ concentration inside the packages and promoted physiological disturbances and changes in fruit flavour. The SHR film, 15 µm in thickness, was the most permeable to CO₂ and had quite high O₂ transmission, which modified the inner atmosphere of the packages slightly. The fruits packed in this film showed a poorer quality than the controls, possibly due to the heat produced during the shrinking of the film. The LDPEm film, 24 µm in thickness, was almost as permeable to CO₂ but had reduced O₂ transmission, promoting an atmosphere of equilibrium of 3% O₂ and 4.5% CO₂. Fruits packed in this film kept their skin colour and pulp firmness, suitable for consumption up to 14 days. The PSP film, 35 µm in thickness, had the greatest O₂ transmission but just over half of the CO₂ transmission of LDPEm, promoting an atmosphere of equilibrium of 0.5% O₂ and 4.5% CO₂ inside the packages. Fruits packed in such packages kept their physicochemical characteristics up to 21 days. Copyright © 2001 John Wiley & Sons, Ltd.     

Use of a modified atmosphere masterpack for extending the shelf life of chicken cuts

Portions (about 1 kg each) of chicken leg cuts packed in low density polyethylene bags were arranged in masterpack barrier bags injected with two different kinds of modified atmosphere: 80% CO₂/20% N₂ and 70% CO₂/30% N₂. All the samples packed in modified atmosphere, as well as the control samples packed in air, were dark stored at 3±1°C. The shelf life of the products was evaluated on the basis of microbiological and sensory criteria. The shelf life of the samples with initial mesophilic and psychotrophic bacteria counts of 5.38 and 5.72 log CFU/g, respectively, and stored under 80% CO₂ was extended from 7 to 17 days, considerably longer than the shelf life increase achieved with the samples packed in a modified atmosphere containing 70% CO₂, which increased from 10 to 14 days. The odour changes observed during refrigerated storage of all samples followed a uniform pattern, starting with an odour of ‘old chicken meat’ which gradually developed into rancid and, finally, putrid odours. The detection of putrid odours was the basic criterion for rejection of the products and correlated well with the microbiological evaluation data. At the end of the shelf life the appearance of the samples was evaluated as slightly to moderately different from their appearance at the start of the experiment. © 1998 John Wiley & Sons, Ltd.     

A Full Compositional Range for a (Ga1‐x Zn x )(N1‐x O x ) Nanostructure: High Efficiency for Overall Water Splitting and Optical Properties

Bulk (Ga_1‐x Zn _x )(N_1‐x O _x ) as a photocatalyst has received increasing attention as a potential solution for the energy shortage challenge; however, its catalytic performance is highly limited by its bulk form. To improve the photochemical potential, the nanoscale form of this multiple‐metal oxynitrides is desirable. In this work, a new type of (Ga_1‐x Zn _x )(N_1‐x O _x ) nanostructure is obtained. Its composition can tuned to the full range (0.18 < x < 0.95). The (Ga_1‐x Zn _x )(N_1‐x O _x ) nanostructure exhibits excellent photocatalytic activity for overall water splitting, and the highest quantum efficiency of (Ga_1‐x Zn _x )(N_1‐x O _x ) is as high as 17.3% under visible light irradiation. Using this new type of (Ga_1‐x Zn _x )(N_1‐x O _x ) nanostructure, the narrowing of the bandgap for (Ga_1‐x Zn _x )(N_1‐x O _x ) is not only due to an increase in the valence band maximum, but it is also related to a decrease in the conduction band minimum.     

Microbiological quality and shelf-life of chilled cod fillets in vacuum-skin and modified atmosphere packaging

The microbiological quality and shelf-life of fresh cod fillets (Gadus morhua) packed under modified atmospheres (CO₂/N₂/O₂, 40:20:40) were compared to air and vacuum-skin packed fillets. Packed fillets were kept at 0 ± 1°C and chemical and microbiological analyses as well as sensory assessment were carried out after 4, 6 and 8 days. The decomposition process was evaluated through microbial and enzymatic proteolysis by means of total volatile nitrogen measurement, acetic acid values, surface pH and organoleptic tests. The microbiological quality was established by evaluating the growth of microbial species responsible for spoilage (total bacteria count. Gram-negative bacteria, H₂S-producers) and identifying isolated species. Modified atmosphere packaging gave the best results and the high oxygen content did not affect the microbiological quality in the presence of 40% carbon dioxide. Vacuum-skin packed fillets gave less satisfactory results owing to poor chemical and microbiological indices, even if they we-e always better than fillets maintained in air.     

Reaction of Np(VI) with H<Subscript>2</Subscript>O<Subscript>2</Subscript> in carbonate solutions

The kinetics and stoichiometry of the reaction of Np(VI) with H₂O₂ in carbonate solutions were studied by spectrophotometry. In the range 1–0.02 M Na₂CO₃, the reaction 2Np(VI) + H₂O₂ = 2Np(V) + O₂ occurs, as Δ[Np(VI)]/Δ[H₂O₂] ≈ 2. In Na₂CO₃ + NaHCO₃ solutions, the stoichiometric coefficient decreases, which is caused by side reactions. The reduction at low (1 mM) concentrations of Np(VI) and H₂O₂ follows the first-order rate law with respect to Np(VI), which suggests the formation of a Np(VI) peroxide-carbonate complex, followed by intramolecular charge transfer. Addition of Np(V) in advance decreases the reaction rate. An increase in the H₂O₂ concentration leads to the reaction deceleration owing to formation of a complex with two peroxy groups. In a 1 M Na₂CO₃ solution containing 1 mM H₂O₂, the first-order rate constant k increases with a decrease in [Np(VI)] from 2 to 0.1 mM. For solutions with [Np(VI)] = [H₂O₂] = 1 mM, k passes through a minimum at [Na₂CO₃] = 0.5–0.1 M. The activation energy in a 0.5 M Na₂CO₃ solution is 48 kJ mol⁻¹.     

Preservation of cold‐stored guavas influenced by package materials

The objective of this study was to evaluate the influence of package materials on the preservation of cold‐stored ‘Kumagai’ guavas. The treatments were: PO2, co‐extruded polyolephinic film with gas injection (5% O₂/5% CO₂/N₂); PO3, co‐extruded polyolephinic film with gas injection (5% O₂/5% CO₂/N₂); LDPE, linear low density polyethylene film; LDPE‐gas, linear low density polyethylene film with gas injection (3% O₂/8% CO₂/N₂); PVC, polyvinylchloride stretch film; PO1, co‐extruded polyolephinic film and control: non‐packaged guavas. Guavas were stored at 10 ± 1°C/80–90% RH for 21 days, and then transferred to room temperature. Gas composition within the package headspace was analysed during storage and the physical and chemical characteristics of the guavas were evaluated daily during ripening. The modified atmosphere provided by PO1 film was insufficient to promote the benefit of senescence control. Although PVC provided an atmosphere close to that recommended, it did not preserve the colour and pulp firmness. PO2, PO3, LDPE and LDPE‐gas retarded the senescence process of the guavas during 21 days at 10°C plus 2 days at room temperature, but harmed the normal ripening of guavas in some aspects. This can be explained by reduced O₂ and elevated CO₂ levels within these four packages. None of the packages influenced the titratable acidity and the soluble solids, but they did harm ascorbic acid synthesis. Copyright © 2005 John Wiley & Sons, Ltd.     

An integrated solution for NOx‐reduction and ‐control under lean‐burn conditions

Upcoming emission regulations order highly effective NO_x‐reduction systems in lean‐burn engines requiring new catalytic materials and integrated control of the reduction process. Thus, new approaches for NO_x‐reduction and its monitoring over an On‐Board‐Diagnostic (OBD) system are suggested throughout the globe. A promising attempt is the development of a catalytic system having an integrated NO_x‐sensor, based on selective catalytic reduction process and impedance sensors. The study displays the results achieved both with a perovskite type of self‐regenerative catalyst functioning by H₂‐reductant and with impedance NO_x‐sensors. The catalysts were tested at the temperature range of 150 °C to 360 °C yielding NO_x conversion rates of 92 % with high selectivity to N₂. Impedance sensors having NiCr₂O₄‐ and NiO‐SE and PYSZ‐ and FYSZ‐electrolytes are developed and tested at 600 °C under lean atmosphere (5 vol. % O₂). Better sensing behaviour towards NO and lower cross‐selectivity towards O₂, CO, CO₂ and CH₄ have been observed with sensors having NiO‐SE.     

Effect of oxygen concentration on the shelf‐life of fresh pork packed in a modified atmosphere

Freshly slaughtered meat was packed in modified atmosphere packs (MAP) containing 5%, 15%, 25%, 35%, 45% and 55% O₂ along with 20% CO₂ in each package and stored for 8 days at 4°C. The samples were evaluated on the 8th day in terms of TVBN total volatile base nitrogen (TVBN) value, thiobarbituric acid reactive substances (TBARs) value, colour acceptability score, overall acceptability score and total microbial count. The result indicated better effects for 45% and 55% O₂‐containing MAP; however, the TBARs value of 45% O₂ atmosphere was significantly lower, without having significant differences in other evaluation criteria, than in the 55% O₂ package; hence 45% O₂ and 20% CO₂ gas mixture were selected as the most appropriate gas composition for fresh pork packaging. Copyright © 2005 John Wiley & Sons, Ltd.     

Heißkorrosion im Brennergas bei 1200 °C

Hot Corrosion in Burner Gas at 1200°C . The lifetime of a material at high temperatures is controlled by its hot corrosion behaviour against the components (ashes, salts, sulfur) of the burner gas. In this paper Na₂SO₄, Na₂CO₃, NaCl, NaF and V₂O₅ as well as H₂S, SO₂ and HCl were used for the experiments. It could be shown that the hot corrosion behaviour of MoSi₂ coated Nb-and Ta-alloy is excellent against acid additives (NaCl, NaF, V₂O₅) to the burner gas while alcalic melts (Na₂SO₄, Na₂CO₅) corrode the silizide. The solubility of the MoSi₂ is caused by the transport rate of molecular oxygen through the glasses formed by oxidation on the surface of the materials. It can be shown, that the lifetime of sintered MoSi₂ coatings on refractory metals is more than 10 times longer as by NiAl coated superalloys in hot corrosion test.     

Reductive Transformation of Layered‐Double‐Hydroxide Nanosheets to Fe‐Based Heterostructures for Efficient Visible‐Light Photocatalytic Hydrogenation of CO

Conversion of syngas (CO, H₂) to hydrocarbons, commonly known as the Fischer–Tropsch (FT) synthesis, represents a fundamental pillar in today's chemical industry and is typically carried out under technically demanding conditions (1–3 MPa, 300–400 °C). Photocatalysis using sunlight offers an alternative and potentially more sustainable approach for the transformation of small molecules (H₂O, CO, CO₂, N₂, etc.) to high‐valuable products, including hydrocarbons. Herein, a novel series of Fe‐based heterostructured photocatalysts (Fe‐x) is successfully fabricated via H₂ reduction of ZnFeAl‐layered double hydroxide (LDH) nanosheets at temperatures (x) in the range 300–650 °C. At a reduction temperature of 500 °C, the heterostructured photocatalyst formed (Fe‐500) consists of Fe⁰ and FeO_x nanoparticles supported by ZnO and amorphous Al₂O₃. Fe‐500 demonstrates remarkable CO hydrogenation performance with very high initial selectivities toward hydrocarbons (89%) and especially light olefins (42%), and a very low selectivity towards CO₂ (11%). The intimate and abundant interfacial contacts between metallic Fe⁰ and FeO_x in the Fe‐500 photocatalyst underpins its outstanding photocatalytic performance. The photocatalytic production of high‐value light olefins with suppressed CO₂ selectivity from CO hydrogenation is demonstrated here.     

Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide

Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded polystyrene trays overwrapped with polyvinyl chloride film under an anoxic atmosphere containing 0.2% CO, 60.0% CO₂ and 39.8% N₂ (T₁) or 0.2% CO/99.8% CO₂ plus oxygen scavengers. After 28 days of storage at 1 and 4°C, the meat quality was evaluated. The visual and instrumental colour of the beef steaks and ground beef were similar to that of fresh meat. Pathogenic bacteria were not detected, and psychrotrophic bacterial counts were lower than 7.5 log CFU/g. Copyright © 2012 John Wiley & Sons, Ltd.     

Effect of Pretreatment and Modified Atmosphere Packaging on Quality of dry Coleslaw mix

The aim of the study was to determine the effect of soaking in chlorinated water (100 ppm chlorine) or mild thermal treatment in water (55°C; 3 min) and modified atmosphere packaging on the quality and shelf life of dry coleslaw stored for 12 days at 4°C. Samples were packaged in low‐barrier film in modified atmosphere containing: 5/10/85, 20/25/55, 50/30/20, 70/30/0 %O₂/% CO₂/% N₂, and air atmosphere. In‐pack gas levels, sensory quality, microbial counts and cell permeability were determined. In comparison to non‐processed coleslaw, pretreatment of coleslaw, both consisting in soaking in chlorine solution and a mild thermal processing, resulted in a reduction by approx. 1 logarithmic cycle for counts of psychrophilic and lactic acid bacteria as well as mesophilic and psychrophilic yeasts, by 1 and 1.7 logarithmic cycle for coliform bacteria and by 2 up to 3 logarithmic cycles for Pseudomonas bacteria. Modified atmosphere (irrespective of its composition) used in product packaging was found to have no effect on the count of mesophilic bacteria. An elevated content of carbon dioxide in modified atmosphere (10, 25 or 30%) inhibited growth of psychrophilic bacteria and Pseudomonas bacteria up to 6 days of storage. In the case of coliform bacteria growth inhibition during storage was recorded both in the samples packaged in air atmosphere and in the atmosphere of 50/30/20 and 70/30/0 %O₂/% CO₂/% N₂. In samples packaged in the atmosphere of 70% O₂ and 30% CO₂ after 12 days the greatest cell permeability was recorded, which was connected with a deterioration of their microbiological quality. Copyright © 2015 John Wiley & Sons, Ltd.     

Inhibition of microbial growth in ready‐to‐eat food stored at ambient temperature by modified atmosphere packaging

This study was undertaken to develop a modified atmosphere package to control microbial growth in ready‐to‐eat (RTE) products stored at ambient temperature. Ethanol and/or limonene associated with modified atmosphere (CO₂ : O₂ : N₂ = 30% : 5% : 65%) was used to inhibit the growth of total air‐borne microorganisms and Escherichia coli in RTE products stored at 25°C. The results indicated that 0.05% ethanol vapour in the headspace was effective to inhibit the growth of air‐borne microorganisms and E. coli at 25°C for 72 h in a model study, and the effectiveness was related to ethanol content. Both 73 ppm limonene and 0.05% ethanol vapour enhanced the bacteriostatic effect of modified atmosphere in RTE sushi roll products, and no off‐flavour was detected using this formulated gas; however, no significant inhibitory effect was observed for RTE cold noodle products. This study concludes that combinations of carbon dioxide, ethanol or limonene vapours are effective to inhibit microbial growth in RTE food at ambient temperature, and the outcome may be due to the hurdle effect. Copyright © 2003 John Wiley & Sons, Ltd.     

Effect of different modified atmosphere packaging on microbial quality,oxidation and colour of a seasoned ground beef product (meatball)

The effects of different modified atmosphere packaging (MAP) on microbial quality, oxidation and colour of meatballs were investigated. Meatballs were prepared in our laboratory and packaged in vacuum or in different gases: combinations of O₂ (0, 2, 21%) and CO₂ (0, 33, 66, 100%) with N₂ as balance gas. Total microbial count, thiobarbituric acid reactive substances and colour were determined during storage at 3°C for 3 weeks. Total microbial count remained unchanged at around 6.3 LogCFU/g in vacuum and 100% CO₂ packages after 7 days, and slightly increased afterwards. The microbial count was higher in other packages and increased to 7.6 LogCFU/g after 21 days storage. Oxidation was inhibited by reduced O₂ and increased CO₂ in the packages. Packages with low O₂ maintained colour (a‐values) to a greater extent than the packages with higher O₂ levels. MAP containing 1–3%O₂ with 33%CO₂ inhibited microbial growth, oxidation and colour change in meatballs. Copyright © 2009 John Wiley & Sons, Ltd.     

Effects of active modified atmosphere on lipid and protein oxidation,moisture migration and quality properties of beef steaks

Fresh beef is a typically perishable food because of its high water and protein content; thus, it requires proper packaging condition and storage temperature to ensure its quality. In this study, the beef steaks were stored at 4°C under HiO₂ modified atmosphere packaging (MAP) (78.8% O₂ + 18.8% CO₂ + 2.4% N₂) and HiCO₂ MAP (60.0% CO₂ + 40.0% N₂). The traditional air packaging (AP) and vacuum packaging (VP) were used as the controls. The total viable count (TVC), colour, water holding capacity (WHC), myofibrillar protein (MP) oxidation and lipid oxidation of beef meat were investigated. The moisture distribution and migration were also analysed using the low-field nuclear magnetic resonance (LF-NMR). The association amongst all parameters was analysed by correlation analysis and principal component analysis (PCA). The results showed that the TVC values in the HiCO₂ MAP (5.6 log CFU/g) steaks were lower than those of VP (5.9 log CFU/g), AP (7.0 log CFU/g) and HiO₂ MAP (6.3 log CFU/g) steaks because of the sufficient CO₂ after 15 days of chilled storage. The bright red colour and the higher WHC were maintained in the HiO₂ MAP steaks than in the AP group during storage. However, higher levels of protein and lipid oxidation also occurred. The beef steaks stored under HiCO₂ MAP had the lowest protein and lipid oxidation and highest value of immobile water content and WHC, however, similar to the VP group, the bright red colour was not shown. The moisture attributes (drip loss, cooking loss and P₂₃), protein oxidation (protein solubility and carbonyl content) and lipid oxidation (TBARS value) have shown a close correlation by correlation analysis and PCA. Overall, two different packaging methods of MAP can prolong microbial-shelf life and maintain higher WHC of beef steaks compared to AP and VP steaks, but higher oxidation level in HiO₂ MAP and unattractive colour in HiCO₂ MAP are concerns that need to be addressed.