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Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine |
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| Authors: | Marianne N. Lund Mette Christensen Lotte Fregil Marchen S. Hviid Leif H. Skibsted |
| Affiliation: | (1) Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;(2) Meat Science, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;(3) Meat Quality, Danish Meat Research Institute, Maglegaardsvej 2, 4000 Roskilde, Denmark |
| Abstract: | The effect of storage in high-oxygen atmosphere packaging for 48 h at 4 °C on the myofibrillar component of meat toughness was studied performing tensile tests on single muscle fibres, isolated from beef and pork longissimus dorsi (LD). Storage of bovine LD for 48 h in the presence of oxygen significantly increased the breaking strength of single muscle fibres when compared with storage in a 100% nitrogen atmosphere. In contrast, the breaking strength of porcine LD stored for 2 days post-mortem in the presence of oxygen in the packages was not influenced. |
| Keywords: | Beef Pork Modified atmosphere packaging Breaking strength Tensile test |
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