Vacuum skin pack of beef--a consumer friendly alternative

The aim of this study was to assess how beef quality traits are affected by skin packaging compared with vacuum and high-oxygen modified atmosphere packaging (MAP; 80% O(2) and 20% CO(2)). Both M. longissimus dorsi from 6 young bulls were cut and aged in vacuum for 7 days and then cut into 3.5-cm steaks, thereafter either frozen directly day 7 or stored in skin pack, vacuum pack or MAP for an additional 7 or 14 days and then frozen. Warner-Bratzler shear force, loss and colour were measured and sensory analysis was performed. The results showed no differences in shear force, sensory analysis and total loss between steaks packed in skin pack or vacuum, but skin packed steaks had lower purge loss. MAP steaks had lower sensory scores than the other treatments at days 14 and 21. Raw MAP-steaks were bright red, but showed signs of premature browning when cooked.     

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O₂ and 20% CO₂). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, α-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P < 0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage.     

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

Modified atmosphere packaging (MAP) extends the shelf life of beef, especially in the context of visual colour. High O₂ MAP (70-80%) may cause quality deterioration through lipid and protein oxidation, the latter linked to a reduction in meat tenderness. The objective of this study was to investigate the effects of MAP in comparison to vacuum packaging (VP) on protein oxidation and subsequent tenderness of LD (M. longissimus dorsi) beef steaks during chilled storage (4 °C) of periods up to 14 days. Steaks were analysed for carbonyl content, free thiol groups, drip loss, Warner-Bratzler shear force (WBSF) and SDS-PAGE of extracted myofibrillar proteins. Free thiol groups were lower in high O₂ MAP (80% O₂/20% CO₂) steaks, after 14 days of storage, indicating protein oxidation compared to VP steaks. SDS-PAGE (non reducing conditions) showed the presence of high molecular weight cross linked myosin heavy chain aggregates in the high O₂ atmosphere packaged steaks, which were absent in VP steaks.     

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions

The objective of this study was to investigate the physico-chemical properties, the microbial counts and the sensory properties' changes of foal steaks packed under various conditions. The experimental packaging systems were: (i) vacuum packaging (VP), (ii) overwrap packaging and (iii) two modified atmosphere packaging methods (MAP): high O(2) MAP (80% O(2)+20% CO(2)) and low O(2) MAP (30% O(2)+70% CO(2)). The meat was stored at 2°C during 14days and tested for pH, colour, lipid and protein oxidation, microbial counts and sensory assessment of odour, colour and appearance. Of the two MAP, overwrap and VP, both MAP were the most effective treatments for the inhibition of the total viable counts (TVC), Pseudomonas spp., psychrotrophic aerobic bacteria, lactic acid bacteria, Enterobacteriaceae as well as moulds and yeast. According to the sensory evaluation, foal steaks packed under overwrap and MAP treatments resulted unacceptable after 7days of storage, whereas the vacuum-packed meat was still acceptable. Moreover, the redness value decreased significantly (P<0.001) with all treatments during the storage time, except for the vacuum packs, which increased significantly (P<0.001). Finally, foal steaks from overwrap packaging and MAP conditions had a greater increase of TBAR'S values and carbonyl content during the storage time. High O(2) levels affected foal meat quality negatively, while anaerobic conditions extended the meat's shelf life up to 14days.     

Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks

The combined effects of injection, packaging (modified atmosphere packaging [MAP] with 70% O₂/ 30% CO₂ and vacuum packaging [VP]), storage temperature (‐1 °C and +4 °C), and storage time on the color, microbial and oxidative stability of beef and bison longissimus lumborum (LL) steaks were investigated. Beef LL steaks in MAP retained their bright red color longer than bison steaks. Bison steaks developed higher 2‐Thiobarbituric acid reactive substances (TBARS) during storage, and this might have influenced the resulting rapid loss of redness from the bloomed meat. Storage at ‐1 °C in MAP provided greater color stability and a longer storage life for both meat species studied. Injection of salt/phosphate had a beneficial effect on the color stability of steaks during retail display; however, this positive effect was more pronounced for bison steaks compared with those of beef. Steaks stored overnight under MAP before retail display maintained the highest a* values for up to 5 d compared with those stored under vacuum. MAP‐OV steaks generally maintained the highest OMB content for up to 5 d during retail display compared with those stored under vacuum. Nevertheless, OMB levels were significantly (P < 0.05) lower in bison steaks compared with those of beef irrespective of packaging treatments. Injected steaks and those stored at ‐1 °C had significantly (P < 0.05) higher OMB levels compared with non‐injected counterparts and those stored at +4 °C, respectively. MAP is an excellent option for short‐term storage due to its positive effects on meat color, but for longer storage, VP may be necessary. Storing meat under vacuum and then placing it under MAP just before retail display might be another option to increase shelf life.     

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O(2) and 20% CO(2)). Longissimus lumborum muscles were aged in vacuum for 7days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7days. Color stability was measured during the next 5days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage. Color stability, α-tocopherol and NADH of steaks were affected by packaging methods and storage time in air (P<0.05). Higher a* value was obtained in VSP on day 5 compared with VP. Steaks packed in VSP had better color stability than in VP and their color was similar to MAP at the end (day 5) of storage.     

A comparative study on the effect of packaging material and storage environment on shelf life of fresh bell-pepper

The effect of packaging materials [low density polyethylene (LDPE), polypropylene (PP)] and storage environment [modified atmospheric packaging (MAP)] on shelf life enhancement of bell pepper in terms of quality attributes such as physiological weight loss, ascorbic acid, texture, surface colour and subjective quality analysis have been studied at ambient and refrigerated condition. Different packaging techniques used for the experiment were MAP with LDPE, MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films, shrink packaging with bi-axially oriented PP (BOPP) film and vacuum packaging with PP film. The in-pack bell pepper created a suitable headspace environment with low O₂ and high CO₂ concentrations, which resulted in a better retention of freshness of the vegetables and its marketability. Shrink packaging with BOPP film could not yield better result under ambient storage because of high water vapor transmission rate of the film and consequently loss of turgidity of the vegetables. Among different packaging techniques and storage conditions, MAP with PP film in refrigerated condition was found to be the best followed by vacuum pack with PP film in refrigerated condition and could be used to store for 20 days for bell pepper with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions, bell pepper could be stored for 4 days using ventilated LDPE and PP as MAP storage. Further studies are needed to evaluate the sensory aspects, as well as to microbiological evaluation to characterize the fresh bell pepper during storage.     

A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag,traditional dry ageing or vacuum package ageing

The objective of this study was to investigate beef quality of longissimus muscle after ageing in dry ageing bags, traditional dry ageing or vacuum for 8 or 19 days. Lower ageing weight loss, odour score and microbial growth were found in meat aged in dry ageing bags than after traditional dry ageing. The sensory panel detected no differences for most of the sensory attributes between samples using the two dry ageing methods, except for the odour of the cutting surface. The dry-aged steaks had more umami and butter fried meat taste compared with vacuum-aged steaks. Ageing time affected most of the sensory traits in this study, which improved as ageing time increased from 8 to 19 days. In a consumer test, meat aged for 21 days in dry ageing bags was preferred than the samples aged in vacuum. This may be due to the higher tenderness and juiciness obtained during storage in dry ageing bags than meat aged in vacuum.     

Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

The effect of modified atmosphere packaging (MAP 1: 40%CO₂+60%N₂ and MAP 2: 100%CO₂) on the shelf-life of carp steaks was studied. Carp steaks were stored at +3±0.5˚C and on days 1, 3, 6, 9, 13 and 15, microbiological, chemical and sensory testing was performed. Based primarily on odour scores it was observed that carp steaks packaged in MAP1 remained acceptable up to 13 days of storage, while carp steaks packaged in MAP2 remained unchanged until the end of the study. By using MAP, especially 100% CO₂, products shelf-life can be significantly prolonged.     

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

The objective of this study was to investigate the physiochemical changes of beef steaks packed under various combinations of gasses and the relationship between consumer perception of flavour and acceptability of modified atmosphere packed beef steaks during retail display. Experimental gas atmospheres included: 40%, 50%, 60%, 70%, and 80% oxygen, with all packs containing 20% CO₂ and the make up gas N₂. Steaks were stored at 4 °C for 12 days and tested for lipid and protein oxidation, heme iron, colour, oxymyoglobin concentration, Warner–Bratzler shear force (WBSF) and consumer acceptability for the resulting cooked meat. The results from 134 consumers indicated a directional preference for the steaks stored in packs containing 40% and 80% oxygen. Samples with high oxygen levels, particularly the O₂60 and O₂70 treatments, were positively and significantly (P < 0.01) correlated to sensory toughness, and significantly (P < 0.05) negatively correlated to juiciness, as determined by consumers. However, the O₂40 samples were most negatively (P < 0.001) correlated to toughness and positively (P < 0.01) correlated to juiciness, which shows that, in general, these higher O₂ levels, >40%, imparted greater meat toughness as determined by the consumers. The greater directional acceptance of the O₂40 samples may be linked to the consumer perceived reduction in sensory toughness and increases in juiciness.     

Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems

Retail packages (n=384; 24 of each product in each treatment by storage combination) of ground chuck patties (GC) and top loin steaks (TL) were used to evaluate effects of dietary supplementation of Vitamin E (VITE) to cattle on product performance when packaged in a modified atmosphere case-ready packaging system (MAP). Products from control (CON) animals and cattle fed 500 IUanimal(-1)day(-1) for 124 days were evaluated. Color properties, lipid oxidation, and α-tocopherol concentration were measured. Analysis revealed a higher concentration of α-tocopherol in VITE samples compared with control samples for top loin steaks and ground chuck patties. In comparison to CON cuts, maximum display life was improved by 3 and 0.9 days with VITE for top loin steaks and ground chuck patties, respectively. This study suggests that VITE supplementation would be beneficial in improving lipid and color stability of beef products stored in high oxygen MAP packaging systems.     

Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle

To determine near-infrared tissue oximeter responses to muscle fibre orientation, display time, and surface colour differences of beef longissimus lumborum steaks, beef loins were cut into steaks either perpendicular or parallel to the muscle fibre orientation. Surface colour differences were created by packaging steaks in vacuum (VAC), 80% O₂ and 20% CO₂ modified atmosphere packaging (HiOx MAP), polyvinyl chloride film overwrap (PVC), and HiOx MAP converted to PVC (HiOx-PVC) after 2 days. Changes in surface colour and subsurface pigments during display (0, 2, 4, 10, and 15 days at 2 °C) were characterized by using a reflectance-spectrophotometer and a near-infrared tissue oximeter, respectively. Fibre orientation, storage, and packaging affected (P < 0.05) colour, total pigment, deoxymyoglobin, and oxymyoglobin content. Tissue oximetry measurements appear to have potential for real-time monitoring of myoglobin redox forms and oxygen status of packaged meat, but fibre orientation needs to be controlled.     

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 14 days 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 < 0.05) and 14 (P < 0.001) of storage. Chemical and sensory detection of lipid oxidation in beef steaks were in agreement on day 14 of storage. The sensory quality and acceptability of beef steaks were similar in gas headspace to meat ratios of 2:1 or 1:1 and unacceptable in 0.5:1. Results indicate that pack size and gas volume can be reduced without negatively affecting fresh beef quality and shelf-life.     

Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

Earlier studies on lactate-mediated colour stability in beef did not address the possible influence on cooked colour. Our objective was to examine the effect of lactate-enhancement, muscle source, and modified atmosphere packaging (MAP) on the internal cooked colour of beef steaks. Longissimus lumborum (LL) and Psoas major (PM) muscles from 16 (n = 16) beef carcasses (USDA Select) were randomly assigned to 4 enhancement treatments (non-injected control, distilled water-enhanced control, 1.25% and 2.5% lactate), and fabricated into 2.54-cm steaks. Steaks were individually packaged in either vacuum (VP), high-oxygen MAP (HIOX; 80% O₂ + 20% CO₂), or carbon monoxide MAP (CO; 0.4% CO + 19.6% CO₂ + 80% N₂), and stored for 0, 5, or 9 days at 1 °C. At the end of storage, surface and internal colour (visual and instrumental) was measured on raw steaks. Steaks were cooked to an internal temperature of 71 °C, and internal cooked colour (visual and instrumental) was evaluated. Lactate-enhancement at 2.5% level resulted in darker (P < 0.05) cooked interiors than other treatments. Interior cooked redness decreased (P < 0.05) during storage for steaks in VP and HIOX, whereas it was stable for steaks in CO. Our findings indicated that the beef industry could utilise a combination of lactate-enhancement and CO MAP to minimise premature browning in whole-muscle beef steaks.     

Type of packaging affects the colour stability of vitamin E enriched beef

Colour stability is a very important parameter for meat retail display, as appearance of the product is the deciding factor for consumers at time of purchase. This study investigated the possibility of extending appearance shelf-life through the combined use of packaging method (overwrapping - OVER, modified atmosphere - MAP, vacuum skin packaging - VSP and a combination of modified atmosphere and vacuum skin packaging - MAPVSP) and antioxidants (vitamin E enriched beef). Retail attributes (appearance, lean colour, % surface discolouration), as well as colour space analysis of images for red, green and blue parameters were measured over 18days. MAPVSP provided the most desirable retail appearance during the first 4days of retail display, while VSP-HB had the best colour stability. Overall, packaging type was more influential than α-tocopherol levels on meat colour stability, although α-tocopherol levels (>4μgg(-1) meat) had a protective effect when using high oxygen packaging methods.     

Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere

The aim was to investigate the effects of ageing large beef cuts, 10-cm-long longissimus dorsi (LD) and 4-cm-long semimembranosus (SM), on colour stability during subsequent storage of steaks in air for 5 days. Ageing solely in high oxygen modified atmosphere (MA, 80% O₂ + 20% CO₂) for 5 or 10 days or ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days at 4 °C. Ageing system and ageing time influenced colour stability. For short ageing times, 5 to 10 days, large beef cuts could be aged in high oxygen MA without negative effect on colour stability compared with vacuum ageing. Longer ageing times, 15 to 25 days, decreased colour stability. Then vacuum ageing was preferable to ageing in vacuum for 5 or 15 days followed by high oxygen MA.     

Influence of freezing and thawing on the hydration characteristics,quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated. All enhancement treatments decreased shear force by 25–35%, but negatively affected colour. Increased salt concentration yielded lower purge and cooking losses, and higher water holding capacity. The higher injection level reduced water binding properties, however, the loss in functionality with higher water addition was overcome with increased salt content. Freezing and subsequent thawing was generally detrimental to colour and water binding properties and tended to increase shear force. Freezing and subsequent thawing did not affect fluid release in steaks held for 1 day before analysis, but resulted in decreased water retention in samples held for 7 days. Holding vacuum packaged steaks for 7 days generally increased package purge and negatively affected colour parameters, although water binding characteristics were improved. Consumer panel results demonstrated a negative effect on juiciness and tenderness where meat subject to low salt/high injection was frozen then thawed – the low salt level was insufficient to maintain any positive effect of injection treatment. In general, salt/phosphate injection improved product acceptability and increased willingness to purchase.     

Shelf‐Life Extension of Chill‐Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2

This study was conducted to compare the shelf‐life of beef steaks stored in different packaging conditions: overwrapped (OW) packaging and 2 modified atmosphere packaging systems (MAP): 80% O₂ MAP (80% O₂/20% CO₂) and 50% O₂ MAP (50% O₂/40% CO₂/10% N₂). Steaks were stored at 2 °C for 20 d. Headspace gas composition, microbial counts, color stability, pH, purge loss, and lipid oxidation were monitored. Among the packaging types, 50% O₂ MAP was superior to OW packaging and 80% O₂ MAP in delaying bacterial growth and extending shelf‐life to 20 d. 50% O₂ MAP also gave steaks an acceptable color during storage. No significant differences were observed in color stability of steaks packaged in both 50% O₂ MAP and 80% O₂ MAP. This study reveals 50% O₂ MAP is a realistic alternative to preserve beef steaks efficiently.     

Dry-Aging Effects on Palatability of Beef Longissimus Muscle

ABSTRACT: Beef strip loins and short loins were vacuum aged for 7 or 14 d, then these cuts were dry aged for 7, 14, or 21 d. At 2, 9, and 16 d of post-dry-aging vacuum storage, strip steaks were analyzed for sensory, physical, and microbial differences. Controls were vacuum aged for 14 d. Dry aging for 14 and 21 d produced steaks with greater (P < 0.05) dry-aged flavor, tenderness, and juiciness than controls or steaks dry aged for 7 d. Shear forces were lower (P < 0.05) for steaks dry aged for 21 d. Time of vacuum storage before and after dry aging had minimal effects on development of dry-aged flavor attributes.