Effect of modified gas atmosphere packaging after dip treatment on myoglobin and lipid oxidation of beef steaks

Fresh beef loin steaks were packaged in atmosphere of: (A) 20% CO(2) + 80% O(2) after dip treatment (dipped in 70% ethanol solution containing 3% l-ascorbic acid and 0·08% dl-α-tocopherol), (B) air after dip treatment, (C) 20% CO(2) + 80% O(2) without dip treatment and (D) air without dip treatment (control). After 3,6,9 and 13 days' storage at 4°C, the samples were evaluated for MetMb formation, TBA number and pH. The beef steaks stored in 20% CO(2) + 80% O(2) with or without dip treatment for 13 days maintained an acceptable meat colour. The TBA numbers of samples stored for 13 days in air and 20% CO(2) + 80% O(2) after dip treatment were significantly lower than those of samples without dip treatment. Beef steaks stored for 13 days in 20% CO(2) + 80% O(2) after dip treatment exhibited no change in pH. Data suggested that dip treatment with ascorbic acid and tocopherol solutions before modified gas atmosphere packaging was very suitable for the storage of retail cuts of beef loin steak.